Even for a given kind of bread of the same recipe from the same bakery, there’ll be variations on how baked it is depending on how long it was in the oven or even within a given batch depending on it’s position in the oven. And some people have their preferences in that regard. Several times I’ve hear people in bakeries (in France) asking for a baguette “bien cuite” (“well cooked/baked”) or “pas trop cuite” (“not too cooked/baked”). I guess my mistake was assuming this happened in bakeries of every countries…
Just what I was thinking. I don’t think I even have a proper bread making bakery in my town. I wish I could be in the culture that this comment is from.
This must be a non-American thing because outside of being raw dough or burnt, I’ve never once had to clarify how cooked I’d like my bread.
As a non-American I have no idea what OP is talking about.
Yeah, I’m french, I just assumed it was the same everywere.
As a bread enjoyer, I’m intrigued. Would you like to elaborate a bit? All I can find is different types of bread (like different flour, shape etc.).
Even for a given kind of bread of the same recipe from the same bakery, there’ll be variations on how baked it is depending on how long it was in the oven or even within a given batch depending on it’s position in the oven. And some people have their preferences in that regard. Several times I’ve hear people in bakeries (in France) asking for a baguette “bien cuite” (“well cooked/baked”) or “pas trop cuite” (“not too cooked/baked”). I guess my mistake was assuming this happened in bakeries of every countries…
So is cooked a translation thing?
North America doesn’t have a bread culture like much of Europe does, and it’s sad.
Just what I was thinking. I don’t think I even have a proper bread making bakery in my town. I wish I could be in the culture that this comment is from.
Where I am you can buy part-baked bread and “well fired” rolls.