[Sca-cooks] French bread, was grilled Cuban sandwiches?

[Phil Troy / G. Tacitus Adamantius]

On Dec 19, 2005, at 12:42 PM, lilinah at earthlink.net wrote:

> 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.
>
> I eventually discovered something called - uh, it has been over 35  
> years, so i may get this wrong - pain le mairie. It was a boule -  
> that is a dome shaped loaf - made of a mix of white and whole wheat  
> flours. It could keep a day or so and still be good.
>
> So, i'm quite curious, which breads are good 4 days later?

I confess my evidence for this is anecdotal, but Bear posted  
something about the shelf lives of various artisanal (artisian?)  
French breads a while back and, I believe, mentioned some that had at  
least the best flavor after a couple of days. Which doesn't  
necessarily mean they're not hard as a rock ;-).

But the Cuban bread does go stale very quickly...

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04