The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ancient baguette discussion

copyu's picture
copyu

Ancient baguette discussion

Hi all,


I was searching the 'net for possible tips on re-creating Boulangier Paul's "flute ancienne" and came across this rather old, but interesting, bulletin-board/blog/discussion. There are some really good posts, there.


Someone asked the question: "Why are French baguettes better than others?" There were some interesting answers. This may be useful to bakers around this neighbourhood. No questions from me, for a change...just posted FYI...


http://forums.egullet.org/index.php?/topic/44562-why-are-baguettes-so-much-better-in-france/


Cheers,


copyu


 

LindyD's picture
LindyD

Great link, Copyu.  Thanks!


I especially enjoyed reading James MacGuire's comments.

AW's picture
AW

reading this too. Thanks!

copyu's picture
copyu

I thought James MacGuire sounded as if he knew what he was talking about. I don't have the time to verify everything he said, but it's good food for thought!


Thank you very much for your positive responses,


Best wishes,


copyu