Decrusting… I as a frenchman am digusted by this idea.
The good thing about the baguette is that it is nearly only crust.
I am traumatized by this „decrusting“
And as a bakery enthuisiast that baked in many european countries it is the quality of the flour in my opinion. For every country i visited it were different results but the same recipe. The french have a way „finer“ flour
>Decrusting… I as a frenchman am digusted by this idea
The crust on artificial bread like wonder bread isn't crust so much as darker more bitter bread. As a Frenchman you can relax because you probably wouldn't even consider it bread in the first place.
That sounds like the all american bread…
The thing is I have a thing for american cuisin as it has a deep cultural heritage from all around the world… what a wonderfull place where all the cuisine of the worlds meet and fusion to the most wonderfull…
But this seems only valid for certain parts of the US and food outside of the supermarket or fast food realm. Here in french or most europe the food has a decent quality even the ready to eat stuff in the supermarket.
Btw was never in the US, corona killed that plan. But I had contact with US culture by living in germany near the us military base.
I meant finely ground. But as I wrote those words I was thinking a bit and it is maybe also the quality…. But I have a third idea what it could be. The way it is ground. For example some milling would generate heat and therefore manipulate the structur of the protein(gluten). And this structur is what makes bread…..
Did some search and found this … if someone who reads this want to do a deeep dive, Please let me know the results, thanks
Edit: in europe we have numbers for the flour and they have a relativ to their number a certain amount of minerals. But most european countries are have their own system. But they are mostly comparable
Edit2: did a little search and the waterfree mass of baguette flour should have 0,52-0,62% of minerals. Thats calles t55 to t65 flour. But even then those flour have different proportion of gluten … and worse gluten aint the same everywhere. As I said the milling could affect it but also the kins of wheat and how it is grown…. You see a deep dive into the world of french baguette could be hard… I am happy with beeing often in france and getting the stuff I need there.( I live in germany) … btw same problem with ground almond .. french stuff works perfekt, german stuff not… but for almonds i am sure it is how fine it is ground… because now I ground them myself and it works.
Hope it wasnt tooooo much text and i could help :)
I am traumatized by this „decrusting“
And as a bakery enthuisiast that baked in many european countries it is the quality of the flour in my opinion. For every country i visited it were different results but the same recipe. The french have a way „finer“ flour