Mark Posted August 8, 2007 Share Posted August 8, 2007 You know those plastic-wrapped long-life mini-baguettes? We did a taste test on them and they seem fine, albeit not as nice as fresh, and are very convenient if you live some way from a boulangerie or supermarket, as we do, but do GdeF insist on the provision of fresh bread only for guests?Thanks [:)] Link to comment Share on other sites More sharing options...
Will Posted August 8, 2007 Share Posted August 8, 2007 Surely if you finish off the cooking just before serving, they count as fresh?It's no different from what a lot of supermarkets do, they finish off half-baked bread, in France as well as in England. Link to comment Share on other sites More sharing options...
Catalpa Posted August 8, 2007 Share Posted August 8, 2007 Buy a good quality breadmaker with a timer and set it to produce dough at (say) 7pm. Then bake the bread. If you produce dough (rather than the finished, cooked, bread) you can shape it as you wish - a baguette-y sort of shape or rolls, say - and this avoids the "paddle hole" in the bottom. Always best avoided, imo. There are recipes for brioche too. [:P] Link to comment Share on other sites More sharing options...
Alan Posted August 8, 2007 Share Posted August 8, 2007 Looking at you web site i would be a little bit disappointed if i was given that for breakfast.We have used it once for a very early departure but to be honest the bread was not eatenNot sure about the GDF, maybe for a 1 then it would not matter but i know for a 3 grading you have to offer pastries or home made cake or fruit loaf Link to comment Share on other sites More sharing options...
Mark Posted August 9, 2007 Author Share Posted August 9, 2007 [quote user="Alan"]Looking at you web site i would be a little bit disappointed if i was given that for breakfast.We have used it once for a very early departure but to be honest the bread was not eatenNot sure about the GDF, maybe for a 1 then it would not matter but i know for a 3 grading you have to offer pastries or home made cake or fruit loaf[/quote]Oh yes there'll be loads of home made stuff too - I wasn't meaning that we would just plonk a baguette in front of our guests! [;-)] Link to comment Share on other sites More sharing options...
Alan Posted August 9, 2007 Share Posted August 9, 2007 [:D][:D][:D][:D] Glad to hear it Link to comment Share on other sites More sharing options...
Cassis Posted August 10, 2007 Share Posted August 10, 2007 [quote user="Alan"]Not sure about the GDF, maybe for a 1 then it would not matter but i know for a 3 grading you have to offer pastries or home made cake or fruit loaf[/quote]As long as you have croissants and pain au chocolat or similar, fresh each day, be it from a baker or home cooked, that is acceptable. They no longer expect you to be a master baker. Link to comment Share on other sites More sharing options...
Coco Posted August 10, 2007 Share Posted August 10, 2007 CA-SISE!!!! [:$]Sorry, just put my glasses on, you said Master Baker, my mistake [:P] Link to comment Share on other sites More sharing options...
Cassis Posted August 11, 2007 Share Posted August 11, 2007 No idea what you're talking about. [:)] Link to comment Share on other sites More sharing options...
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