Across France, a quiet shift at the bakery counter has grown into a national habit. A celebrated master baker now says that habit is robbing people of flavour and comfort after meals, and he claims the fix sits in plain sight: the bake and the bite.
A baker’s wake‑up call
Bruno Cormerais, a Meilleur Ouvrier de France, has urged shoppers to stop asking for “not too cooked” baguettes. His case is simple. A real baguette should crackle, resist the teeth slightly, and reward proper chewing. He argues that a pale, soft stick behaves more like generic white bread than France’s emblematic loaf.
Well‑baked crust plus deliberate chewing unlocks more aroma and a kinder digestive experience.
In a recent video with a French miller, he separates soft white bread from a properly baked baguette. Texture, he says, is not garnish; it is a functional part of the eating experience. The crunch sets off salivation, slows down mouthfuls and primes the body for what follows.
What a well‑baked baguette does for you
Good baking changes the bread from the outside in. Heat dries and stiffens the crust, triggers the Maillard reaction, and develops nutty notes. Inside, the crumb sets so it springs back under the fingers and keeps its structure.
- Crusty surfaces stimulate chewing and aroma release.
- Firm crumb slows bites and supports satiety.
- Long fermentation and proper bake can improve digestibility.
Chewing matters. A crisp crust encourages more mastication, which mixes bread with saliva. That first stage breaks starch down and smooths the journey through the stomach. Many diners feel lighter when a meal invites them to slow down.
Why “not too cooked” sells you short
Soft, pale sticks look gentle. They often feel easier in the hand. Yet they tend to collapse in the mouth, invite hurried bites and blur into the rest of the meal. Bakers report that requests for underbaked baguettes have surged, though the master craftsmen push back for taste and health reasons.
When the bake stops too soon, moisture stays high, the crust lacks snap, and aromas remain muted. The mouth receives less crunch and fewer toasted notes. That robs you of the sound, smell and resistance that define a classic baguette.
Undercooked bread often means duller flavour, quicker gulps and a heavier feeling afterwards.
The levain effect explained
Sourdough—levain in French—adds more than tang. Natural fermentation activates enzymes that can reduce phytic acid, a compound in flour that binds minerals such as iron and zinc. Longer time in the bowl gives those enzymes room to work. You do not need extreme sourness to benefit. Even a mild levain can lift aroma and support mineral availability.
Time also changes starch. As dough ferments and then bakes properly, some starches reorganise into forms that behave more slowly in the body. That does not turn a baguette into a health food, yet it can nudge your post‑meal experience in a friendlier direction.
Soft versus crusty: the key differences
| Feature | Undercooked/soft | Well‑baked/crusty | What it means for you |
|---|---|---|---|
| Crust | Pale, flexible, quiet | Browned, crisp, crackling | Less sensory signal versus satisfying sound and snap |
| Crumb | Gummy, tight, damp | Elastic, open, dry to the touch | Faster bites versus measured chewing and better aroma release |
| Aromas | Mild, bready | Toasty, nutty, complex | Fewer flavour cues versus richer taste with less butter or salt |
| Feeling after eating | Heavier, drowsy for some | Lighter, steadier for many | Comfort varies with bake and how slowly you eat |
How to eat a baguette like a pro
At the counter
Ask for a baguette “well baked”. Look for a browned, blistered crust with a gentle sheen. Squeeze lightly: it should crackle and spring back. Avoid sticks that feel soft end to end or show a pale, floury skin.
At the table
- Break, do not saw. Splitting by hand keeps shards of crust intact.
- Take smaller bites and chew until the crumb clears your mouth.
- Pair with foods that welcome texture: soups, salads, soft cheeses.
- Use less butter and salt; let the crust deliver toastiness and aroma.
Choose a well‑baked baguette, chew slowly, and let the crust carry the flavour.
What bakers wish you’d ask
Timing matters. Many bakeries plan several baking runs. If you want a darker bake, ask when the next batch comes out. Heat carries over after the oven door shuts, so the snap can improve as loaves rest on the rack. If your baguette needs a touch more crackle at home, reheat for 4–5 minutes at 180°C; never microwave, which toughens the crumb.
Does this change nutrition?
A baguette remains a refined‑flour food. The bake does not change its basic composition. What changes is how you eat it. Crunch encourages chewing. Chewing slows intake. Slower intake can smooth blood sugar peaks for some people. Levain fermentation can reduce phytic acid and add subtle acidity, which may help with mineral absorption and perceived digestibility.
People with jaw issues, dental sensitivity or coeliac disease need different choices. For coeliac disease or gluten sensitivity, the advice here does not apply. For children, small pieces and careful supervision make sense with crusty bread.
Spot the real thing: quick checks
- Sound: squeeze the sides—listen for a light crackle.
- Smell: seek toasted cereal notes, not raw flour.
- Look: a mottled, chestnut‑brown crust signals proper bake.
- Feel: the base should be dry, not tacky.
Why this matters to your daily shop
France buys millions of baguettes each day. If even half lean pale, that is a lot of muted meals and missed aroma. Bakers train for years to balance fermentation and bake. Giving them permission to finish the job helps you enjoy their work—and could make lunch sit better.
Beyond the counter: small changes with big payoffs
Try a one‑week test. Buy well‑baked baguettes and eat them with deliberate chewing. Note how much butter or salt you add, how full you feel, and how you feel two hours later. Then repeat with softer sticks. Most people can spot a difference without lab gear.
If you cook at home, stretch fermentation to at least 12–18 hours in the fridge with a small amount of levain or yeast. Bake to a deep golden brown. Aim for an interior temperature near 98–99°C before you pull the loaf. Leave it to rest for 30 minutes so steam settles and the crust stays crisp.
For leftovers, revive slices in a moderate oven for a few minutes to restore crunch. Stale ends become excellent croutons or pangrattato. That way, the crust keeps working for you even on day two.
Is this really about digestion or just preference? You cite salivation and slower bites, but do you have controlled studies comparing well-baked baguettes with « not too cooked »? Also, long fermentation helps, but most corner boulangeries rush dough. Feels a bit idealized tbh.