We'll give you a few hints: flour and water were the primary ingredients, we employed this technique while making them, and they eat a lot of these in Paris. Oops, did we give too much away?
If you guessed "baguettes" you'd be 100% correct! Of course, the better question is probably "WHY?"
Along with many of you, I've been trying to cut back on my use of plastic wrap lately. When my dad (an awesome baker) was visiting last weekend, he suggested putting shaped loaves of bread inside plastic bags to rise instead of covering them with plastic.
Not only can you re-use the same plastic bags again and again, but the bags work well to create a draft-free and humid environment for the loaves. You can also billow the bags around the loaves so that the dough doesn't stick to the plastic as it rises - a frequent problem of ours with plastic wrap.
It's easy too! All we did was slide two plastic bags around either end of our baguette pan and we were good to go. With a loaf pan, you can just use one plastic bag and then loosely knot the handles together, or you could just invert the plastic bag over the pan. You can do the same for a round "boule" loaf.
I think this is a pretty nifty trick and will be using it all the time in the future. Thanks, Dad!
Related: Tip: Freeze Bread Remainders
(Images: Emma Christensen)