Hi,

My favorite baguette EVER (outside of France) was from (I'm embarrassed to say) a west coast bakery chain that no longer exists, called "La Petite Boulangerie".  The individual stores received their loaves par-baked and frozen (yeah, I know...) and they would thaw and finish baking each morning.

The loaves were very chewy, gluten-y, but an easy chew. The crust was very thin (nowhere near the thick, stab the roof of your mouth "artisan" crusts that are so popular) and I'm tempted to describe the crust as a glassy or glazey texture like you'd get from malted barley, but not crunchy, if that makes sense?  The loaves were long and thin and would bend easily if you weren't careful because they'd easily squash. It was effortless to pull off a piece of it. That's how soft, elastic and light they were. Looked something like this but not as stiff looking.

Does anyone know of a technique or recipe that might help me to recreate loaves like this? I'd be very grateful. This has frustrated me for 12 years.

Thank you!  :)))

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