Any comments on this WSJ article about undercooked baguettes?
Every time something happens around food in France (this time some boulangers choose to slightly underbake their bread), the US press writes about the end of French food. The NYT published an article on the same topic recently. In French it's called a "marronnier", a subject that comes in regularly just to have something to write about.
Relax, the baguette is not "morphing", it is only going through a phase, following another trend when most baguettes were overdone and tasted bitter, dried up too soon, and bits of overbaked crust could damage your palate. If something is wrong, there will soon be another trend that will restore balance. As usual.
Also, many customers still ask their boulangers for "une baguette bien cuite". I hear that at least once a week.
Edited to add our very own Souphie's newly-published opinion on the matter:
"une baguette bien cuite"
Were you at the bakery by the Porte de Clignancourt Friday when I said just that? I had just read the under-cooked baguette story and realized not only that i order them that way but at least in this untrendy nabe, the baguettes are not so undercooked.
So come on, It's August, a slow news month, and the national US papers have to do one story on all the NYC analysts going to the Cape and French Food going down the drain.