While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Knead we remind you that March 21 is National French Bread Day?
The classic style of French bread comes in a long, narrow loaf, otherwise known as the baguette. The beauty in the baguette exists in its simplicity: flour, yeast, water and salt. That, and a good grigne, or the baker's decorative incision.
The French are a bit fanatic about the baguette - and bread in general, for that matter. The crust should be a deep golden-brown while the sides should be firm to the touch. When tapped on the bottom, the loaf should also have a hollow sound.
Tear off a warm, crusty slice of Paris, lather it with salted butter and sweet jam, turn on Édith Piaf and live a little.
Reblogged this on The Cooking Apprentice and commented:
And not even the French hubby knows about this! Ha Ha...Learning something new everyday, and here to sharing it...
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