Baguette refers to French baguette bread, which is one of the representative foods of France and is said to be very popular in the region. But there are still a lot of people who are not used to eating baguettes, and they even don't understand why baguette bread is so hard, so today we will teach you how to eat baguette bread correctly.

Why are baguettes so hard?

The reason why baguettes are so hard and its production method is related to the production of raw materials for baguettes is only flour, salt, yeast, water, is a simple four ingredients, no sugar, no cream, and even the flour is not bleached, and there are no additives and preservatives. Bread made with these four ingredients is bound to be hard. In addition, France is bordered by the sea on three sides, and the winters are long and mild with lots of rain and very humid air. If the bread is made very soft, it will soon become moldy and inedible, so the baguette is made so hard to facilitate the preservation, but also a helpless move. In fact, when the baguette is fresh out of the oven, the crust is still very crispy, and the inside is also very soft, so if you eat it directly, the taste is still very good. But in a dry environment, a little put a few days, it will soon "aging", become very hard, not a mouthful of good teeth, do not easily challenge the whole baguette.

How to eat baguette bread so hard

1 direct taste The freshly baked baguette has a crispy crust and a soft inner core, which is very tasty to eat directly. A really good baguette can stand the test of hearing, seeing, smelling and tasting. A good baguette has a brownish-brown crust, a crispy hard outer skin, a honeycomb inner core, a wheat aroma and a nutty flavor, and a resistance that can be felt when chewing.

2 Baguette Sandwiches Baguettes that have been sitting for 1-4 days are still fluffy, and this is the perfect time to make sandwiches. Slice it up and add all your favorite toppings for a hunger-quenching treat. Unlike sandwiches made with regular bread, baguettes are soft on the inside and outside, making them extra chewy.

3 Baguette Gumbo A baguette that has been sitting for 4-8 days has begun to harden, and it's hard to eat it straight, but it's still pliable. This time break into pieces and serve with gumbo or pasta sauce. Because of the toughness and hardness of the baguette itself, so it is not easy to absorb the soup, each time the sticky juice is just right, even in the soup is still chewy, and soak the buns have the same flavor.

4 Cheese baguette Place 8-12 days, the baguette has begun to become brittle, hard clucking teeth. At this point, slice the baguette into thin slices, put a slice of cheese on it, serve it with caviar and a glass of wine, and savor it like a snack at your leisure.

5 Baguette salad After 12-16 days of storage, the baguette becomes very hard, so crush it and toss it in the salad. The salad will soften the crumbled baguette and make the already unappetizing baguette delicious again.

How do you store baguettes?

The longer a baguette sits out of the oven, the older and harder it will get, so the recommendation is to buy it as needed and eat it the same day. A baguette that has been left out for a day will lose a lot of moisture and become hard. It's best to seal the baguette in a plastic bag or ziplock bag and store it in the refrigerator at -18℃ for almost 2 weeks. Thaw before eating, or thaw in the freezer the night before eating. Preheat the oven at 200 degrees for 5 minutes, sprinkle some water on the baguettes before baking, and bake for 3 minutes. Of course, if you don't save it in time, don't throw away the hardened baguette, because you can still bread it and coat it with chicken and pork to fry or deep fry it, like homemade breadcrumbs.

How to heat a baguette?

The way to bake it?

Spray the tops of frozen baguettes and bake in a fully heated low oven or preheated to 200°C for 5-7 minutes. Bake the crust until crisp. Place in a thin paper bag to seal the opening, moisten the bag all over with water and bake in a preheated 200°C oven for 8-10 minutes for a light and crispy crust and a fluffy core.?

Steaming Method

Place in a steamer pan that is already full of steam and steam over high heat for 2-3 minutes. Both the crust and the core will become soft like a steamed cake, but it will not burn because of its elasticity. Eat it with butter and jam to enjoy a different flavor of baguette. This is also a good way to reheat baguettes that have been at room temperature for 2-3 days and have not been frozen.