Monday, May 21, 2012


The flour for this bread was milled in La Ferte Alais, not too far from Paris. It said this on the bag. It added that the bread was made in the bakery. Not frozen and shipped there to get stuck in an oven and sold.

The funny thing is that other baguettes at the same bakery were not so specific, and could have been less soigné. It's not always clear exactly which breads are artisanal and which are just placed next to artisanal but in fact are anything but.

Strangely enough, even in Paris it's not always that simple to find an excellent baguette, slowly fermented from selected wheat, nursed from flour, water, salt and yeast (or starter) all the way to a cracklingly crunchy baguette with a wonderful sponge and a succession of flavors that form and reform as you chew.

Some neighborhoods have a number of award-winning boulangers - unfortunately they're all far from here, too long a metro ride just to pop in and fetch something to go with our Camembert au lait cru.

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