Well, not *quite* the same ... bike and baguettes

[Patrick Moore]

On the way home from church today I stopped at Albertson's to stuff 2 baguettes plus tuna, rum, wine, coke (the drink, Mexican, sugar) and potatoes into my Arkel panniers. The baguettes reminded me of the iconic Nat Geog photo by Elliot Erwitt, Boy, Bicycle, and Baguette, from (I think) 1955.

No route nationale, no grandson, but the Albertson's baguettes are alright for cheap US imitations and I rode home on our beautiful acequia ditchbank roads.

--

Patrick Moore

Alburquerque, Nuevo Mexico, Etats Unis d'Amerique, Orbis Terrarum

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[Patrick Moore]

Hah! I was born in 1955. The grandson is 6-8 years older than I now.

[Steve]

Love the picture - Classic !!!       I was three years old when it was taken.  

[Paul M]

Are you sure that is a baguette on the Frenchman's rear rack or is it a walking stick? It's huge!

[Steve]

There are "baguettes" and then there are "baguettes Français"

[RichS]

Post of the day Patrick, at least so far. And maybe the most fun. Now we'll all be vying for who can find the longest baguette to carry on their bike:-)))

Best,

Rich in ATL

On Monday, August 12, 2024 at 10:04:12 AM UTC-4 Paul M wrote:

[Chris Halasz]

Patrick

Love the photos. Sharing from the wayback machine, baguette on the Bleriot, c.2009. The Col de la Vie tires look oddly skinny now. 

I couldn't help notice, as best as I can recall from our shared preference in portaging with panniers, a recent transition for you from Ortliebs to Arkels? 

Curious what criteria motivated the change? 

- Chris 

[ascpgh]

I just bought two ciabatta loaves today to make some smashed sandwiches for watching the movie "Chef" tomorrow with some friends who've not seen it. They're half as long, wider, crusty on the outside, tender on the inside. 

Perfect for bicycle transport without the projection risk of breakage or dramatic appearance as you ride.

Andy Cheatham

Pittsburgh

[Patrick Moore]

I'm amused by the response from the Rivendell baguette community. Rivendell ought to develop a top-tube baguette carrier. I had to be careful when swinging my leg over the carrier to avoid decapitating the baguettes (yesterday carried hedge shears in these to cut back a bike-obstructing weed-bush near the commons back gate -- handles down to protect the fabric. I was very careful to raise my left leg high when swinging it over the carrier).

I use Ortliebs on my road bikes, well, my road errand "bike." I had been looking for easy on/off panniers for the Matthews dirt road bike and had wasted money on a couple of things that didn't work before my brother offered me cheap these unstructured, velcro on/off panniers that he'd had sitting in a shed for years; tho' as new. They're just right: again, easy on and off, small enough to slide between brush off road when empty, big enough to carry a sizeable grocery load. I alternate with a Carradice rack trunk.

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[Peter Adler]

As a decades-long purchaser of baguettes, with access to four baguette-generating bakeries within ten minutes of my front door  (Berkeley is a city of bakers), I proclaim that the rational way to carry a baguette in an Ortlieb rolltop pannier isn’t to stick it in the bag. It’s to roll it up in the rolltop, so the baguette is in-line with the direction of travel. It reduces the risk of kicking the end off the loaf when you swing your leg over, and the forward end of the baguette is aimed roughly at the back of the rider’s knee - an area with a low decapitation risk. Plus, keeping the baguette horizontal preserves over-the-shoulder visibility.

The Frenchy side-to-side placement - that’s for postcards. It’s a loser on any road where someone might drive/bike past you. Nobody in a city is going to concede clearance to a loaf of bread. Monsieur Lindsay has been in Paris most recently; even with their much-vaunted bikeification of the last 10-15 years, I daresay he can confirm that Parisian motorists barely allow clearance for the cyclist alone, much less a 1 meter bubble around them to keep bread intact. Besides, even if a Parisian cyclist’s baguette gets trashed, it’s no biggie; it’s not as if they aren’t cheap, and there’s a boulangerie on every block.

Peter Adler

Who twirls his Adolphe Menjou moustache in

Berkeley, California/Etats Unis d’Amerique

[Nick A.]

Patrick/all, I am loving how many lovely, bready responses there are. And such a lovely OP. Bon Appetit, everyone.

[Patrick Moore]

To further inflate and extend this thread, here is a french bread recipe from Julia Child. Very simple, but I can never get the crisp crust and soft but "pull-able" inside, tho' even my results taste good and cut well. But I don't make it much because of course it requires beaucoup de kneading.

But with the cost of bread rising so much I might just start again.

[Patrick Moore]

Sorry, forgot that I adjusted the recipe for 5K+ feet.

On Tue, Aug 13, 2024 at 5:25 PM Patrick Moore <bert...@gmail.com> wrote:

To further inflate and extend this thread, here is a french bread recipe from Julia Child. Very simple, but I can never get the crisp crust and soft but "pull-able" inside, tho' even my results taste good and cut well. But I don't make it much because of course it requires beaucoup de kneading.

But with the cost of bread rising so much I might just start again.

[Bikie#4646]

Patrick, et al,

I had to reach back to a 2009 photo essay I did (for myself) on the Philadelphia Bike Culture. This one has remained in my mind as being embelmatic of big city life:

https://www.flickr.com/photos/bikecrazy-paul/3948592796/in/album-72157622441044208

Paul Germain

Midlothian, Va.