[Sca-cooks] hard French baguettes

[Stefan li Rous]

Urtatim asked Adamantius:
 >>>
Adamantius wrote:
 > It's yeasty-tasting and has a very short shelf life (unlike some of
 > the French breads that are at their best in the third or fourth day),

OK, which French breads are these?

My experience in Southern France was that the standard baguette or
batard wasn't even good a few hours later. You bought it shortly
before your meal. If you didn't eat it all, 4 hours later it was dry,
hard, and inedible.
<<<

Yes, I'd like to hear about this, too. Although the bagnettes which I  
can buy in the deli department of my HEB last a little longer than  
what Urtatim mentions, they do tend to turn into hard logs within a  
day or two. Offhand parrying weapon for SCA rapier combat anyone?  
They also come in special plastic bags perforated with thousands of  
tiny holes, which probably increases their rate of drying out. I  
don't see this special plastic bag on most other breads. What's the  
purpose of the special bag?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****