“Where to buy real bars in Paris?” In the forums, the verdict of the New York expatriates in the French capital is unequivocal: there is none, period. This, despite the wave of bread holes that is based on the capital a decade ago, led by the chains already considered “too similar to the brioche” by Internet users. The excellent news? The Bagel has been arriving at a handmade version for a few months, much closer to Manhattan’s original.
Introduced at the end of the 19Th Century by Jewish immigrants from Poland, as María Balinska recounts in The Bagel: The surprising story of a modest bread (Yale University Press, 2008), The Bagel is for New York what the baguette is for Paris: an emblem. A small bread with a soft interior without being too grass, almost difficult to bite, evolved from a popular snack in the Jewish communities to a breakfast star in the 1960s. Usually, it extends with cream cheese or peanut butter and is filled with smoked salmon.
No, the Bars are no longer handed by hand on strings or baked in harp -covered boards as in the past, but the artisanal recipe remains significantly the same. The ring, made of a natural mother mass, is of letters in boiling water, that, by gelatinizing the surface starch, creates its bright bark, before baking. It seems simple, but the type of flour, rest time and enzymes used must adapt to local humidity and temperature for perfect consistency.
I monde He tried matrix or parisor directions, both old and new. We tried both a smooth and another, full as a sandwich. And, if sometimes we feel the need to launch in mediocre stores the old Yiddish curse “that they go to bed on the floor and bake the Bars!” -Promingles an eternity in hell, a reference to the terrible working conditions until mid -20Th Century in New York bakeries, where wineries were full of ashes due to coal ovens, we can say that there are now excellent Bars in Paris.
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