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 The
last time I baked French
bread I made a few little tiny baguettes.
When I visited France years ago I remember how prevalent
those were, how I had 'em for breakfast, and seeing
people at lunchtime sitting on park benches, reading
a paper and eating a baguette for lunch. So, why not?
It looks like this loaf has been sliced open, but that's
just a shallow cut to allow for oven spring. Hiding
among the steamed broccoli
is a little container with butter for the bread. Up
top is some Spam musubi
(which I added when I realized that I was about to leave
out the protein), and some apple slices.
By the way, the baguette came first. After that I
decided on the other items because they are moist but
not wet. They'd raise the humidity in the sealed box,
softening the bread crust. Crunchy French bread is good,
but a desk covered by crust fragments isn't!
Wanna talk
about it?
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