Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
Why are they different shapes?
Sliced bread is made in loaf pans
Sourdough is made on a flat tray in the shape of a ball so it spreads out a bit.
Baguettes are made by a long strand of dough.
Bonus answer: the reason why sourdough and the baguette have the textured crust is due to the dough being sliced with a knife prior to baking.
This is literally called nostupidquestions and people are saying it’s a stupid question…??? some people just didn’t experience the same things. https://xkcd.com/1053/
A big reason is different texture, with the semisphere shape the middle can be fluffy while the outside is crunchy, for baguettes it’s basically a sandwich that the whole thing fits in your mouth in one orientation, so it’s a different way to eat it.
Not pictured: baguette
How are you meant to beat a baguette???
Just punch it dude, it’s bread.
The question is how to beat with a baguette
This will truly be a dual fates.
Really a pane in the ass.
Think of a baguette as a 3 feet long sub-sandwich. Now it starts to make sense doesn’t it ?
Cheese fondue.
For dipping in Soup, you fool
US , EU and FR variants.
Side question: Why do people buy baguettes? Do they make sandwiches with them?
Sometimes, sometimes just eat with butter. They make good toasts too.
How do you even make a sandwich from them?
Just cut it open and put the ham and cheese inside it, not much to it really. Either cut the slice in half if I’m feeling poor or fold it in two if I’m feeling rich.
Look for baguette sandwich in DDG
You just slice it horizontally for that.
personally i eat the whole baguette.
With butter.
Baguettes are delicious, use a knife if you want to do a sandwich, what’s the difficulty?
Is this a trick question?
It might be a troll, zoomer, or just an idiot.
I mean, zoomers are almost all in their 20s at this point. Some of them are inching toward 30, so I dunno if I would place upon them, the notion that they are too dumb to know how bread has different shapes.
But yeah, if it’s a troll, them I’m whooshing because I don’t get the joke. If it’s stupidity I am concerned for the OP’s wellbeing lol 😆
Either way I’m just confused by this post. 😆
industry vs. artisan goods?
Depends if they are baked in a container or not.
You cut a baguette down the middle to make a sandwich
Like this
Pro tip: Cut the baguette in a 45° angle.
It makes the first bite easier, and it looks better.
45° relative to what?
I see.
Instead of cutting it off at a right angle you cut it at an angle. Personally I’m French and yeah I know of the technique but I’m not the biggest fan necessarily. Works best if you’re making 2 sandwiches out of 1 baguette and fill it up first before doing the middle cut.
Yeah I get it because the other person posted an image. I was confusing the slice you make to partition the baguette with the one you use to open it up to put fillings in.
Yeah I get it because the other person posted an image. I was confusing the slice you make to partition the baguette with the one you use to open it up to put fillings in.
The fact that someone have to explain this, is kinda funny
Yeah this is NoStupidQuestions so we should only have high level discourse.
Plus, being on here it’s difficult to tell if it’s a joke or general ignorance
I think OP should at least explain why they had this question. Such as being an alien from another planet, being visually impaired, grew up in a remote amazon tribe, or whatever.
Not only that, baguettes go great with lots of cheeses.
They also go great with dipping in olive oil and balsamic vinegar.
Combine the two ideas and make cheesy garlic bread with them.
And soups.
ELI5: dough can take any shape you give it.
You can load the dough into a metallic shape and close it with a lid, and you’ll get picture 1.
Or you can make a ball out of it and leave it be on a flat surface, and it will naturally expand to look like picture 2.
Side question: narrow shape makes baguette have a more crispy texture, which many people like. It’s also usually produced using a special kind of sourdough, which makes it have unique and rich taste. People eat it as is (just biting it from one end to another) or make small open sandwiches by cutting it in slices and putting all sorts of toppings on top of them.
I saw someone just cut it down the middle and make a long skinny sandwich with one. I didn’t even know that was legal.
Do they not have a sub shop on your planet?
I like the idea of the metric subway sandwich being a metre-longue
Try a jambon-beurre, incredibly simple, incredibly delicious.
Lol, yes, it can be done, but it needs to be packed or cut from one side only, otherwise it will likely fall apart.
(Also it’s an ungodly abomination and there are certainly better options to do this with)
Why would you want to bake in a container vs a flat surface? Why are some types of bread one shape, and others another? Is it just tradition, or is there some practical aspect?
Baking in a rectangular shape allows you to make a space efficient bread that you can easily stack and transport. Also, it is very predictable, can fit neatly into your toaster, and can be cut in triangles.
Making bread on a flat surface allows you to minimize costs of entry (not only don’t you need the forms which are relatively cheap, you can go with simpler/cheaper ovens), and this kind of bread has a more pronounced crust, which many people like.
Also, rectangular bread is harder to leaven for a long period of time as it comes with numerous technological complications down the production line. This affects the aroma composition, making rectangular bread less attractive for those who want the traditional “bread” taste.
Baguette, as I already mentioned, has a unique crust and crumb texture defined by the shape and baking conditions. Many people like it that way.
Making bread on a flat surface allows you to minimize costs of entry (not only don’t you need the forms which are relatively cheap, you can go with simpler/cheaper ovens), and this kind of bread has a more pronounced crust, which many people like.
Crusts like this generally require a lot of steam in the oven, and steam ovens are usually much more expensive than non-steam ovens.
If you want a homemade loaf that can actually produce the type of bubbly crust you expect in certain types of European style breads, you’ll have to trap a lot of steam where you’re baking it, often by containing it in a Dutch oven.
And shaping/forming a loaf that stays tall when being baked on a flat surface takes skill, lots of practice and experience.
Crusts like this generally require a lot of steam in the oven
Fair enough!
And shaping/forming a loaf that stays tall when being baked on a flat surface takes skill, lots of practice and experience.
Or a fairly inexpensive machine that will do it for you. Of course though, there’s a special pleasure in making a truly artisan bread with your own hands. But hey, it’s not that hard if you know what you’re doing. Best to see it in action.
But then again, I speak from the side of low-scale industrial baking. For a home baker, all this machinery will be an overkill.
Whoops, didn’t realize you were talking about industrial scale. I guess that makes sense, and I would have no idea which type of bread uses cheaper equipment.
The containers can increase your breads toaster compatibility :D
But overall I guess it’s a bit like pasta: different use cases (sandwich, sides for salad or soup, as a stand alone dish / food), regions with different resources for flour, fluids, spices, … and also different kinds of utilities (metal pans weren’t easily available everywhere, all the time and they take up space) and so on.
And all these things influence how the bread tastes, looks and feels. So variety in process (container vs surface, loafs vs flat breads, handcrafted vs automatically processed, …) leads to different results with different characteristics.
E.g. I love Apulian bread. It’s a loaf with a slightly darker crust, but lighter and soft on the inside. The crust gives it a slightly bitter taste, that makes it a bit rustic (the only thing better is a fresh baked sourdough loaf).
It’s perfect for sandwiches IMHO but for french toast it’s a pain in the ass. I use pan baked toast (different density, crust and form) instead and again: perfect bread for this dish.And then just imagine eating a Döner from half a loaf of grey bread, or toast, … blasphemy!
