Why are baguettes only packed in paper bags?

That is, in order to look good, there are many packages now, including paper and plastic, which can be purchased according to your own needs.

Maybe they're used to it, so there are a lot of people on the street who are pretending.

The French have a honey love for bread, even though the fungus is driving French bread crazy. I have to admit that the baguette has become a symbol of France, no, it can even be sought after by millions of people.

It may be that paper bags are safer and less likely to be damaged.

This may be the company's unique idea, which is more hygienic.

It should be that the manufacturer used paper bags for packaging from the beginning, which is more environmentally friendly.

Walking on the road and holding a baguette in a paper bag is a sight to behold on the street. The representative of French bread is the "stick". Some people think, "This thing is so hard, how to swallow it", but in fact, the ingredients of this thing are very simple.

If you use a bag made of other materials, the cost will be high, and the taste will not be good.

It may be that paper bags are more convenient to contain, and it is more conducive to environmental protection.

It's a tradition of theirs, and it wouldn't have the essence if it were packaged in other ways.

Because baguettes are too long and break easily, they are wrapped in paper.

French bread.

The most attractive thing is its hard shell. But after baking, the moisture inside the bread will continue to penetrate to the outside, eventually causing the crust to absorb moisture and become soft. If you eat a baguette for more than 8 hours at room temperature, the crust will be as difficult to swallow as leather.

Even if it is re-baked, it is difficult to regain the taste of the freshly baked oven. Note: Baguettes should not be kept in a plastic bag, but in a paper bag.

How to save it. If you eat it on the same day, pick it up with a cloth and put it in a paper bag or double paper bag and store it at room temperature. (If you put it in a plastic bag, the water cannot be removed, and the brittle skin will become soft.)

If you eat it the next day, try to store it in the freezer as soon as it is fresh.

Cut the bread into one bite and eat it all at once.

I put a section together and wrap the quantity to eat once with plastic wrap. Place the bread in a properly sized freezer bag to extract air.

Write the date of refrigeration on the bag and eat it within two weeks.

How to eat. If the pieces are large, thaw them naturally, then wrap them in tin foil and put them in the oven, and then open the foil and bake them for another 1 minute until the skin is crispy.

If you blow the fog before putting it in the oven, the inside will be softer and the skin will be crispier.

For defrosting in a microwave oven, it is difficult to set the heating conditions, so it is not recommended to use a microwave oven.

Shelf life: 2-3 days in summer, 5 days in winter.

The correct way to store it is to put it in a plastic bag, seal it, and then put it in the freezer compartment of the refrigerator, and take it out to thaw it when eating.

The ** of French bread was mainly due to the relatively poor food of the time. It can be stored for a long time when made into French bread, so it has a high requirement for hardness.

This is because foreigners don't like it in the first place, right?

Because its hardness is so hard, it feels very laborious to bite hard with your teeth.

Because it is too hard, foreigners are not very acceptable.

It's because this bread is too hard, so why don't we eat it?

Originally, this bread was too hard, and foreigners were also people, so of course they wouldn't like it.

Foreigners can't accept it, look at how indestructible this bread is.

Because it's too hard, foreigners are also people, so of course they don't like it.

The good baguette is baked: the skin is crispy, the heart is soft, chewy, and there is a strong wheat flavor when chewed repeatedly.

Probably because the baguette is really too hard, don't you think?

It may seem like a simple thing to say that it doesn't have a lot of bells and whistles, but it's hard to make a baguette that lasts a long time and tastes great.

The French can be particularly technically demanding. So it seems simple, but it is difficult to achieve perfection.

The ingredients of the baguette are extremely simple, using only the four basic ingredients of flour, water, salt and yeast, and the rest is all up to the skill of the roaster, which is why it is not easy to make a perfect baguette!

Because it looks simple, but it's very complicated to make that effect.

So it seems simple, but it is technically difficult but difficult to achieve perfection.

Because baguettes are so unpalatable, they are difficult to perfect.

After all, no one is perfect, and it is always difficult to create perfect things.

I would wait until the baguette was completely cool, sprinkle some powdered sugar, put it in a bag, put a certain amount of air in the bag, seal it, and put it in the refrigerator.

Butter when you want to eat and warm in the oven.

Wrap it in plastic wrap, put it in the freezer, thaw it when you eat it, and bake it again, which is not much different from the freshly baked one.

If it is only stored at room temperature, the baguette can only last for a maximum of 8 hours, and although it has not deteriorated after that, the taste has been ruined, the epidermis will bite like firewood, and the internal tissues will be hard.

Therefore, if you want to preserve the baguette for a long time, the best way is to cut it into the required slices, then wrap it and seal it, and then put it directly to freeze and preserve. Freezing can effectively help lock in the moisture in the bread and prevent it from being lost.

When you want to eat it, take out a few slices and heat them in the microwave, coat them with butter or garlic sauce, etc., and you can eat them directly, and it is still a good bread with a crispy skin and a soft inside.

Wrap plastic wrap, freeze and freeze for preservation, thaw at room temperature before eating, and then bake in the oven, which is not much different from the freshly baked, but it must be guaranteed not to be flavored with other ingredients in the refrigerator.

I can tell you must not have eaten an authentic baguette. In addition to the particularity of the ingredients and methods, the uniqueness of French flour, in addition, there is another important factor that determines whether the baguette is good or not, and that is time. In the four hours when the baguette is baked, it is easy to eat without adding any other ingredients.

The freshly baked baguette can feel the heat more when you hold it in your hand, and if you pinch it slightly, the extremely crispy layer in the cut on the crust will make a sizzling sound of friction and breaking. Crispy on the outside and fluffy on the inside, you can pinch out a good appetite from this pinch. I have a House of Browning downstairs, and I say it does the most authentic.

It's mostly a matter of habit.

Baguettes have to be cut into slices and toasted a little to make them fragrant and crispy.

This bread is eaten with milk, which is more nutritious and comprehensive.

At the same time, this bread lasts for a long time. It is a staple food in Europe.

The selection of materials and the production are different, a good baguette is crispy on the outside and tender on the inside, and it is best to be freshly baked, not for a long time.

Why many things can be packed in paper bags, many stores still use plastic bags. Using plastic bags will make the environment worse, continue to deceive yourself, and indulge yourself in using plastic bags is like stabbing yourself with a knife.

Traditional baguettes are stick-shaped baguettes that are made in different ways and names depending on their weight and length. The incision of the baton is singular, and the common incision is an incision, and according to the change of the shape, the baton can also be varied to become a "fancy batter".

There is not much difference in practice, and most of them are changes to the appearance.

The production method is the same, but the final shaping is different, the fancy baguette is mostly used for decoration, and the ordinary baguette is edible.