It’s very much in what you’d expect from a baguette – it has a nice mix of rye, breadcrumbs and mustard, and it is quite filling. It’s hard to find a restaurant with a sandwich like this that costs less than ten euros, let alone ten euro-dollar! Any type of french baguette loaf (in my opinion) was really the most original and creative attempt to come out with a sandwich ever, and this was at its most delicious. The French loaf, which looks to be a bit of a departure from the traditional baguette and has all the fixings you would expect from a well-made traditional French baguette.
If you want to try it, I suggest making it ahead and storing it in the refrigerator for up to a week. It will keep you from having to worry about it getting too cold or getting stale. The baguette in question had the same amount of oil as 100 gourmet, but when the bread was toasted the baguette’s appearance changed into that of a baguette with a thick layer of oil (like the baguette you might find at a fast food joint), instead of being a golden brown. This is known as the sainte baguette loaf.
While the delicious loaf resembles the sainte baguette (which has the same coating of oil) the loaf appears to have more fat in it than the sainte baguette. This was also true of the first baguette loaf made by the Leinster Beadmakers’, which I mentioned in another article, but this loaf was made by the La Cointine Bread Company from 1851 until 1900, so was not from that new French loaf which the Leinster Beadmakers’ introduced in 1861.
In fact, the dough is a nice, light loaf that can easily be prepared with only small quantities of water. Although in French breads the dough is a dough made, rather than baked, that consists of water, it’s possible to roll out the dough and leave it for a while so it can harden. And the end product is pretty much exactly what you’d get by using a stand mixer with enough water poured in it, but with a slightly different texture since it’s not a traditional French bread but not completely kneaded. So, after this initial experiment, I know what I like better (if not exactly what I prefer in a finished loaf), which means I’ll be baking the loaf and will do a follow-up when I’m ready to start the process.
French breads are often prepared with yeast because they are easier to handle the first time. The French baguette (French baguette with cheese), croque blanche (French baguette with mozzarella cheese), and leek baguette, and a variety of sandwiches (like ham, provolone, and provolone with pimento cheese. Toss the baguettes in hot water and let them cool for a couple of minutes to soften the bread Serve warm with any sandwich you prefer, or with fries..