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by barrow-rider
2763 days ago
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I suspect that's mostly due to par baking, since a lot, arguably most, of the grocery store baguettes are pre-made, par baked, and shipped frozen. They're then baked again in the store, which often leaves them soft and chewy or rock hard, depending on how they're baked a 2nd time around. Lots of dough conditioners are also common, which helps make them soft. Often too soft, in fact, so they overcook them. |
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