- Day 140 – Baton (see it on flickr)
- Date Taken: March 20, 2009
- Date Posted: March 21, 2009
- Camera Info: Nikon D90, 50mm f/1.8, 1/1600 sec, f/2.8, 50mm, SB-600 Flash
- Now, I know there are some who would disagree with us on this, but we LOVE the bread here and will seriously miss it when we go back home. This type of bread is called a baton and this particular baton (half eaten) is a perfect example of how much bread is usually left by the time we make it home from the market. It is often warm when we pick it up at the bread kiosk and we can't resist tearing off some bites on the walk home.
Now, another issue of course is the shelf life of this type of bread. There are times when the kiosks have day-old bread and this is always quite a disappointment. I liken a baton to a fresh donut. It is oh so tasty the day it is baked and quickly goes downhill from there. Second day is edible. Third day it makes a nice paper weight.
But when the lady hands you the bread and it's still warm and the crust is a little crispy--this is instant joy. Have you ever seen Ratatouille?
"How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen. [bread crackles] Oh, symphony of crackle. Only great bread sounds this way."
Amen!
That bread looks really good. I am still trying to figure out my bread maker so I can make bread more often. It is getting so expensive to buy at the grocery store. The ingredients are going up in price too but I think if I did it regularily it would be more cost effective.