How to enjoy a fresh baguette during curfew?

After 5:30 p.m., buying a baguette is an obstacle course during this curfew period.

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After 5:30 p.m., buying a baguette is an obstacle course during this curfew period.

“You thought about taking some pain ? “Right now the baguette is almost as popular as toilet paper and packets of pasta last March. Out of stock? Bakers strike? Falling wheat prices? No, since the announcement of a curfew at 6 p.m. has fallen, the queue of bakeries got longer after work, to the point of leaving only crumbs for latecomers at 5:55 p.m.

“People are aggressive. They come to buy bread, it looks like they are fighting over the Eiffel Tower”, worried a Marseille baker in January. in the columns of World. So to satisfy the 12 million daily customers, in particular the 6 French out of 10 baguette aficionados who come to the store. 4 times a week according to Ifop, artisans bend over backwards. Some even go so far as to lower the curtain after 6 p.m., at the risk of suffering a 15-day administrative closure, report this Thursday France Inter. Quickly find solutions to get us out of this mess!

Read also” How to recognize a handcrafted baguette from an industrial?

Freezing and pre-cooking

Generally, faced with this kind of problem, two behaviors can be observed. There are the ants that plan and organize themselves accordingly, and then the others, the cicadas, who wait until the last minute. If you are in the first camp, you will no doubt think of buying in large quantities during your visit to the bakery in the hope of having stock at home. But if the blonde baguette is as slender as it is enticing, it can be stored for less time than a big loaf of bread. 24 hours against 5 days for some boules. “The thin shape of the baguette leaves a lot of crust and less crumb than the loaf. There is therefore less room for the water, which dries it out faster”, indicates Olivier Magne, Meilleur Ouvrier de France Boulanger 2015 and owner of the Parisian bakery Farine & O.

To avoid ending up with a stale baguette, freezing is recommended. Olivier Magne recommends wrapping it tightly in plastic wrap and storing it for a maximum of one month in your freezer compartment. When defrosting, you have two options: wait for it to thaw at room temperature or, if you prefer it hot and crisp, put it in the oven for 10 minutes at 150 ° C (thermostat 5).

However, no need to lie to each other, there is nothing better than a fresh baguette that cracks in the mouth and reveals a crumb that is neither too elastic nor too soft. So to satisfy the palate as much as possible, artisan bakers like Olivier Magne offer pre-baked baguettes in their stores to bake at home. Same ingredients – water, flour, salt, natural sourdough and yeast – same baking temperature, same price (€ 1.30 at Farine & O) as the classic tradition. The only difference is that the bread is baked for less time. “It is taken out of the oven as soon as the crust begins to form. This then allows it not to fall back while waiting to be baked again”, specifies the MOF. Once purchased, the precooked baguette will keep for two days in the refrigerator or several days in the freezer. To cook it, simply bake it for 10 minutes at 200 ° C (thermostat 7) and then taste it within two hours.

In video, homemade bread: how to choose the right ingredients?

Automatons and delivery

If you identify more with the cicada (or at least with a more carefree version) and realize the day before for the next day or, worse still, a few hours before dinner, that you do not even have a pinch of bread left to accompany the cheese, other alternatives exist. On the way back to your home, the temptation to stop by the traditional baguette vending machine is great. These new-generation automatic cookers, accessible 7 days a week and 24 hours a day, are spreading like hot cakes both in town and in the countryside and are mainly supplied by local bakers.

Another winning recipe, for both the customer and the merchant: delivery. In Paris, several prestigious brands such as Benoit Castel, the Tour D’Argent bakery, Mamiche or Flying Circus deliver to you on demand, sometimes by bicycle-freighters, their crunchiest baguettes, most of them enriched with organic flour and natural sourdough. Other platforms like Deliveroo or Epicery centralize orders from your favorite neighborhood bakeries.

In the provinces, an initiative also deserves your full attention. It is Baguette box. This Alsatian start-up offers its customers to deliver bread and pastries to their homes between 4 am and 6:30 am. How? By installing a hutch for them next to their box in which the delivery people deposit the order placed the day before, prepared and collected at a local baker-baker, in the early morning. The subscription for the rental of the box starts from € 6.90 and bakery products are billed at the same prices as in the store. For the moment developed in Haut-Rhin, Bas-Rhin and Lorraine, the company hopes to extend its concept to the whole of France.

And if wand does not come to you, you can also shape with your hands. Knead, with or without a machine, this flour to which we add the sourdough, salt and water to form with the sweat of the forehead a whole national symbol. When it comes to tasting, you should know, however, that you will need many attempts before overtaking the master, whose know-how of the baguette is in the running for Unesco’s intangible heritage 2022.

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