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???
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.
Baguettes are delicious, use a knife if you want to do a sandwich, what’s the difficulty?
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.
industry vs. artisan goods?
For dipping in Soup, you fool
Look for baguette sandwich in DDG
You just slice it horizontally for that.
Think of a baguette as a 3 feet long sub-sandwich. Now it starts to make sense doesn’t it ?
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.
personally i eat the whole baguette.
With butter.
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.
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. 😆
For some soups, a great way to serve them is to toast a thick slice of one of the uncut loaves (so you can cut it thick), then place it in the middle of a wide bowl and serve the soup on top of that. Sometimes, you put another sauce that harmonizes well with the souo on the bread, first.
Then you eat it as the soup absorbs into the bread, experiencing a combination of soggy and dry bread textures along with the flavour of the broth (and sauce, if present).
It wouldn’t work with a standard loaf of bread, as both the slices and the bread itself aren’t thick enough to keep it from quickly going fully soggy. Breaking crackers or dipping toast into soup are pale imitations (ok, dipping toast isn’t that far off, but I still prefer a good thick piece of toast).
Also, if you take a baguette and cut it into thinner slices then toast/bake those slices, you end up with a much cheaper version of those artisan crackers that are just dried pieces of baguette.
Also, look up beef wellington for one of the more extreme uses of non-standard bread.
Cheese fondue.
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.
Well, theres 2 ways to parse ‘no stupid questions’.
No question is stupid, implying all questions are valid here.
No (asking) stupid questions- this is a place for questions with either merit from the level of discourse they spark, or the value of the answer.
Or you could do the arrested development no money down thing with it.
No, stupid questions! (only)
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.
Because the dough was a different shape before baking.
You can beat a baguette with a golf club, a truncheon, or even another baguette.
