Why Is Baguette So Hard to Chew? Debunking the Myth

The occasional mistaken assumption that baguette is hard to chew is a common misconception. Italian deli workers are often accused of sandpaper-like bread, but the culprit is actually the crust's firmness, not the entire loaf. This article seeks to clarify why baguettes are often described as hard to chew and what makes them so distinct from other types of bread.

The Significance of the Crust: MIE vs. Softness

The French term "MIE" refers to the soft inner part of the baguette, contrasting with the crust. The crusty exterior of a baguette, while more brittle, is not inherently harder to chew. Instead, the proportion of crust to the softer, middle portion (MIE) creates a structure that may be perceived as harder to handle if you are not accustomed to it.

Factors Influencing Bread Texture

French bread, like the baguette, does not contain the additives and dough conditioners found in American breads. This allows the bread to maintain its natural texture, which cannot last for several days. In comparison, American bread often feels more pre-digested, with no distinct texture or 'bite'.

A typical French household buys fresh bread daily, ensuring a delightful and fresh taste. The crust provides a delightful crunch, while the inner portion is soft and full of flavors that complement sauces and dips throughout the day.

Texture and Relativity

The perception of a baguette's texture is highly subjective and can vary based on individual experience. If you are accustomed to softer, more pliable bread, a baguette might feel harder. However, the bread's texture is not harder; rather, it is designed to provide a satisfying contrast in mouthfeel.

The crust of a baguette is often less cooked or less steamed compared to American bread, making it firmer. This characteristic is beneficial for dental health, as it requires more effort to chew, which helps clean the teeth naturally. Other European breads, such as German pumpernickel or Swiss pain valaisan, are even harder to chew due to thicker and denser crusts.

Preventing Staling and Maintaining Freshness

Baguettes are best enjoyed within the first few hours of baking. Staling can quickly occur, especially if the bread is not kept properly. To maintain freshness, store baguettes in a cloth or paper bag designed specifically for bread. Additionally, it's important to note that purchasing baguettes fresh from a artisanal bakery or boulangerie ensures the best texture and flavor.

Conclusion

French baguettes are renowned for their perfect combination of a crunchy crust and a soft, pillowy interior. The perception of hardness is often due to a misalignment with preconceived notions of what bread should feel like. If you are not familiar with authentic French bread, you might experience this unique texture as harder to chew. In the grand scheme of bread textures, baguettes stand out as a delightful and satisfying choice, whether enjoyed at breakfast, lunch, or dinner.

Try to embrace the crispness of the crust and the softness of the MIE. Enjoying a truly fresh baguette will reward you with a unique and satisfying eating experience, free from the disappointing texture of stale bread.