When I realized the Babes were making a proper French bread this month I thought: How fun!
When I realized that the bread was from my own little corner of France, the Lot-et-Garonne, I decided I have to check this out further.
You probably realize that the French take their bread very seriously. There has to be a bakery open every day of the week in every town so that no one is denied their fresh, daily baguette. There are delivery services, of course, for those who are unable to get into town.
You may not realize that a proper French baguette is only considered ‘fresh’ for about 4 hours – and there are 3 degrees of ‘doneness’: light, regular and dark. Becoming an established regular at one’s local boulangerie is important….
One last thing…. while the French are very proud of their cuisine and being an accomplished home cook is important, they do not bake bread at home.They also rarely make desserts.
That is for the professionals, and one will hear heated debates on where to get the best bread, desserts, or chocolates.
Apparently, the Babes are professionals. They had to be to tackle this bread.
Elle. of Feeding My Enthusiasms, our host kitchen for this month, was meandering through a bookstore and found a book on….. Bread.
She was intrigued by the photo (see above) and decided, maybe, this might be just the bread for the Babe’s 12th Anniversary bread.
The fact that the first item in the list of ingredients was 10 kilos of flour didn’t deter her in the list.
Didn’t deter the rest of the Babes, either.
Read on to see what they did.
If you want to give this fun bread a try you can get the (modified) recipe for Pain Tordu on Elle’s blog as well as all the rest of the details for being a Bread Baking Buddy
And that’s it for the Babes in the February…. Happy Anniversary Babes!
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie
Yay! I do love seeing all these breads twisting together. But I can’t help thinking that your French neighbours wouldn’t be horrified as they looked down their noses at what some of us did to their bread! Sure, at least 3 of the BBBabes’ pains tordus are très corrects. Mais les autres (en particulier le mien)! O la la… hélas, non. 😉 😀
The French would all be properly impressed by all the Babes’ breads…. They still would never attempt it themselves. lol
How cool that our bake hails from your corner of the world! And I was so happy to hear that my crust would pass muster for color!
There is even an art to buying bread here…. All the loaves were lovely!