It is the only I know and even that they use to annoy others.
It is an art. A good baker that loves his craft creates little pieces of art. The crust, the texture, ever different yet of the same kind. It is beautiful, a beauty and I will walk past by to a Baguette, even so done with the wrong flour and get a stick white bread far off a real french Baguette, but that's fine.
I just don't like sourdough as much as artisanal white bread best and Baguette as more normal form of that. If you tell em, they stop listening at the first half of the phrase and look at you as if they were about to get a set of nails and a hammer for you...
The White Bread I am talking about is much simpler done. It comes in two versions: Flour, warm water, yeast, sugar and salt or milk instead of the water. Baguette is made without any added sugar and using milk creates a more toast bread like interior.
Tastes are different.
PS: Authentic French baguettes are made using T65 or T55 wheat flour. Unlike standard American or European all-purpose flour, these are finely milled from specific wheat varieties to achieve an airy, open crumb and a signature crispy, crackling crust.
The secret behind the crackly, blistered crust of artisanal white bread lies in steam, high heat, and time. Traditional bakers manipulate these three elements to transform simple dough into a crunchy masterpiece.
That's an Artisan Bread:
Funny right? The JewNigger exploited by BKA Nazis loves White Bread....! Dude, we bleed all the some colour. Trust me...
