Collecting my fresh baguette form the village boulangerie is the second greatest pleasure in my life - the first is eating it as soon as I get home, spread liberally with butter and local honey!
(By the way, I am taking a little bit of literary licence here - the greatest pleasure in my life is not really a subject for you lovely people on SFN!)
I then find it so disappointing that within 12 hours or so, my baguette has lost its original appeal as it starts to go hard and dry. Within 24 hours I have to use my chainsaw to cut it.
We therefore end up with lots of bits of baguette in the cupboard, hard as stone and fit only for the bin.
I am therefore wondering if anyone has any inspired ideas about:
- How to store a baguette so that it stays fresher for longer?
- What to do with the dried up remains of a day old (or even older!) baguette? Perhaps a recipe idea?
Hope we can have some fun on a depressing January day with this one :-)