Because there is nothing better than a good wand to have this feeling of eating well with ease, we reveal to you on this World Bread Day on October 16th how to recognize a good wand and no longer never go wrong!
In the classic recipe of the baguette, it measures between 55 and 65 cm and weighs 250 to 300g. It is in any case the criteria required to present his baguette in the annual contest of the best baguette in Paris! Then, the jury judged the baguettes that were presented to them according to 5 criteria: appearance, taste, cooking, smell and crumb.
- The aspect
The crust must be golden, and the furrows well opened. Ideally, the color should lighten towards the bottom of the bread that needs to be flat. The more irregular the shape is, for example with pointed ends, the more likely it is to find a naturally molded bread.
- Taste
Obviously each baker has his recipe for the taste of the baguette. The important thing is that it is not too salty. Some specific seeds or flours add sweet or sour notes to the baguette.
- The cooking
Cooking determines the appearance but not only! A baguette should be cooked but not too much to avoid the taste. However, it should not be too white, or it may not rise enough or the crumb is "pasty" in the mouth.
- The smell
No explanation to give on this criterion: a good wand smells good, neither more nor less.
- The crumb
Going from unbleached to yellow, the crumb must have irregular cells, a sign of homemade bread.
