Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette????

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[–] 45 points 7 months ago* (last edited 7 months ago) (24 children)

The sandwich bread is mass produced, baked in racks of loaf pans, designed to give very consistent and convenient slices for making sandwiches.

The second pic is the way many people prefer to bake a more rustic loaf. The dough is just placed on a flat sheet, so there's much more crust, and it can just rise however it does. It's less convenient for sandwiches.

No baguettes aren't used for sandwiches, they're used to serve bread with the meal. If you're eating dinner, you don't really want a slice of sandwich bread, you want something more convenient to hold in your hand, dip in you pasta sauce, or whatever. Plus it has a higher ratio of crust to insides, which can be nice.

Edit: I replied to someone who corrected me, but apparently baguettes are very much used for sandwiches, I've just never seen it. Apparently I'm an ignorant American.

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  • [–] 70 points 7 months ago (4 children)

    No baguettes aren't used for sandwiches

    My jambon-beurre begs to differ

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  • [–] 45 points 7 months ago (3 children)

    Baguettes are bomb sandwich bread. Ask France.

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  • [–] 16 points 7 months ago (5 children)

    Uh what? Guess you have never been to France?

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  • [–] 12 points 7 months ago (4 children)

    I have not and stand corrected

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  • [–] 3 points 7 months ago (3 children)

    I cut a mini baguette lengthwise and used it to make a Vegemite sandwich.

    Don't tell the French, I don't want to be Rainbow Warrior'd

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  • [–] 11 points 7 months ago* (1 child)

    I make my own sandwich bread, and it's far nicer than the bought stuff. Yeast based, not sourdough but that's fine too. I use a tin for those. They're generally more wet - about 70% hydration. They'd be fine not in a tin but would be flatter, and would benefit from chilling.

    I also make "rustic" loaves which are drier and stiffer about 60% and are firm enough to not need a pan at all.

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  • [–] 5 points 7 months ago

    We use normal bread (pic 2) for sandwiches all the time. It's been years since I've had industry toast (pic 1) and only in times of desperation.

    Open top sandwiches with bread 2 are basically two thirds of my food pyramid.

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  • [–] 4 points 7 months ago (3 children)

    Now I'm curious, what did you think the baguette was used for?

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