Why can’t you make bread like my mother?

I would if you could make dough like your father!


 The following article was taken from The Daily Mail by Peter Allen

Sacre bleu! Traditional French baguette is now available from vending machines

It is as traditionally French as onion sellers wearing black berets and manicured poodles on the Champs Elysee.
But in a break with the past that will alarm traditionalists, the baguette is now being churned out by 24-hour automatic dispensers.
The Gallic bread used to be offered by more than 30,000 bakers operating across France.

Everyone from housewives to restaurant owners would pop along to their local boulangerie at least twice a day to ensure their bread was as fresh and crisp as possible.
But now many of the bakeries are shutting down as people adapt to the sandwich-at-your-desk culture of Britain and the U.S.
High business rates and the traditionally poor working conditions for bakers have also caused closures.
This has led to coin-operated machines being introduced to provide 24-hour baguettes.
One has even been introduced in Paris by Jean-Louis Hecht, a baker from Hombourg-Haut, close to the German border, in north east France.
‘This is the bakery of tomorrow,’ Mr Hecht said. ‘If other bakers don’t want to enter the niche, they’re going to get decimated.’

His new machines offer 90p pre-cooked loaves which are warmed up and then delivered steaming.
Mr Hecht has also set up a machine in his home town, selling 1,600 in June, and 4,500 in July.
The baguette is enjoyed with everything from jam for breakfast to cheese with an evening meal.
‘It’s our principal accompaniment to all food,’ said Jean-Luc Avel, who runs a small bakery in the St-Germain-des-Pres district of central Paris.
‘It’s for this reason it needs to be as fresh as possible, but people can’t be bothered to get to the boulangerie twice a day, like they used to in the past.
‘Now it appears that they want these 24-hour dispensers. The sad thing is that they will probably catch on and everyone will be using them soon.
‘That will mean the end of the traditional boulangerie.’


Terri’s Tasty Tip…

For a quick starter or snack, cut a sheet of thawed frozen puff pastry into 12 equal rectangles and bake in a 425f/220c oven for 15-20 minutes until puffed and golden.  Top each with a little herbed goat cheese and some sliced roasted red peppers.



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