On a weekend morning, there’s nothing better than a fresh baguette with jambon cru and beurre de sel. French bread in most of America is thought of as a long thin baguette sticking out of a white paper sack in the bakery section of the grocery store with a hard edge and a soft, sandwich bread-like middle. That ain’t French bread.
(this doesn’t apply if you’re lucky enough to be a resident of New York City, Seattle, San Francisco or LA—you’ve got some seriously good options when it comes to bread companies)
Real french pain - baguettes, loaves, etc. have a hard, floured, dense exterior, with a chewy, oily center. They complete and enhance their filling—and bakers have studied the creation of real French breads for years. There are books dedicated to the subject, and careers devoted to the craft. Once it’s right, it’s a true art.
