Tuesday, February 22, 2011

More tooth-breaking bread

Out of desperation, I bought a couple of baguettes at the supermarket on the way home, along with some olive oil. My millions of faithful readers will recall my complaints about classic French baguette bread in the past. Unfortunately, I couldn't find anything better. I usually buy so-called parisienne loaves of bread, which are much fatter and softer than than baguettes and tend to stay that way, but baguettes were all that the supermarket had. I was hoping that at least the supermarket might have put some preservatives into the bread to keep it soft, but I think it just cooks up the bread fresh in much the same way that bakeries do.

I quickly brought the bread home and stuffed it into the freezer, even though I felt an ominous stiffening of the crust as I scampered home with four loaves. I ate half a loaf immediately (that's not much, when it comes to a baguette), and it was still moderately tooth-safe. The rest I put into the freezer.

Later on, I pulled the other half-loaf out of the freezer and heated it up. But the Hideous Transformation had already begun, and the crust was harder than a cylinder of carbon nanotubes. The precious ten-minute window of edibility for the bread had passed, the Jekyll-to-Hyde transition had occurred, and now it was back to breaking and chipping the crust into crumbs to try to get to something softer than tooth enamel on the inside. Heating it up and soaking it in olive oil didn't seem to help. I fear the other loaves are in the same condition. I'll just have to keep searching for some place that has parisiennes instead of baguettes.

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