A baguette is a long and thin white loaf, which is now quite common in bakeries and hypermarkets. It appeared in the first third of the last century in France. At first, the standard length of a baguette was 65 cm. But now both the historical birthplace and in other countries produce such buns of very different lengths. The fact is that the baguette must be eaten fresh. Due to the specifics of cooking, it hardens very quickly. At the same time, dividing it into parts is not very convenient. Therefore, bakers came up with the idea of making baguettes of different lengths.
It is necessary
- - baguette;
- - a sharp thin knife;
- - a dish or tray;
- - ingredients for making canapés or hunting bread.
Instructions
Step 1
Traditionally, the baguette is not cut, but broken. And you should do just that, especially if you are preparing a dinner in a classic European style. In this case, you need to buy bread just before the start of the celebration. After a few hours, it will lose its taste. There are several ways to set the table. Place a long baguette on a platter. Let each of the guests break off as much as they need. Do the same with short baguettes, in this case they are even more convenient. Buy them by the number of guests or a little more. Place on a tray covered with a nice napkin. A large dish will do as well. If the party is informal, then you can simply invite the people sitting at the table to sort the rolls before lunch has begun.
Step 2
Recently, a great variety of bakery products have appeared on the market, which must be broken. But this still confuses many, especially at a party or in a restaurant. Do not be surprised if the long baguette laid out on the dish remains untouched until the end of the evening. To prevent this from happening, you can break it in several places. Then it will be easier for guests to overcome the psychological barrier. It is also not forbidden to break it into pieces. Better to make them not too large.
Step 3
Unfortunately, baguette is not always fresh in our stores. Most stores bring it 1-2 times a day. The exception is hypermarkets, which have their own bakeries, or small shops at bakeries. In all other cases, quite often you have to deal with a stale baguette. Breaking it is inconvenient and makes no sense. In this case, it can be cut like any other bread. True, it has its own specifics. It is long and narrow, so you shouldn't cut it like a regular loaf, except into very small sandwiches.
Step 4
You can make small sandwiches from the baguette. Cut it across into slices no more than 0.5 cm thick. The knife should be such that you can cut without any pressure at all. Add a slice of ham, cheese, or a piece of fruit. Chop it all off with a sandwich skewer.
Step 5
A classic sized baguette that has hardened can be used for regular sandwiches. It has already lost its unique taste, but you can still eat it. Cut it into several pieces about ten centimeters long. Then cut each such piece in half lengthwise. You will get the top and bottom halves. They're pretty much the same, and you can put sausage, cheese, and whatever else you would normally put on a piece of loaf on top of them. But this is done only if you are calm about stale, but not yet completely tough bread.
Step 6
You can make a hunting bun from a fresh or lightly accentuated baguette. Cut off the ends with a sharp knife. Slice the baguette across. The knife should be sharp, long and rather thin. Remove the crumb to leave the tubules. Finely chop salami, ham, cheese, fresh cucumbers, anchovy fillets. Finely chop the hard-boiled eggs and mix with the butter. Mix the ingredients well and fill the tubes tightly with the filling. Wrap them in foil and refrigerate for five hours. Cut the tubes into slices approximately 1 cm thick before serving.
