Okay, here is the roundup of what we tasted...
Here is round three of the Paris tasting group. This time I think we should do Baguette de Tradition. It seems like everyone wants to know how their local loaf ranks against the rest. So let's have everyone bring a loaf (or two) from their neighborhood. The only criteria is that it must be made in house (Ptipois can point out how to tell if it's made in house or not).
WHAT: Baguette de Tradition
WHERE: My apartment, I live on Etienne Marcel near the Pompidou. We had the Chocolate and Olive Oil Tastings here, so I am fine with having the Baguette Tasting as well. Coordinates will be given later.
WHEN: Thursday July 19th at 19:00. This day/time seemed to work well for everyone last time, so let's keep it the same.
(1) Eric Kayser: Light crust, mild taste, slightly dense crumb, floured exterior.
(2) Moisan:Lightest crust of the lot, watery/baking soda taste, dense crumb, no flour on exterior.
(3) Jacques Bazin: Darkest crust, most exciting taste with hints of corn flakes, porous crumb, flour on exterior.
(4) Generic Baguette Tradition: Very light crust, dull/nothing taste, medium crumb, floured exterior.
(5) Phillip Gosselyn: Second darkest crust of the bunch, interesting but mild flavor, medium crumb, floured exterior.
(6) Abess: Light crust, very mild/neutral taste, medium crumb, floured exterior.
Hands down the winner in this bunch was the Jacques Bazin. It had the most flavor of the lot, with a slight sweetness, a crisp crust and soft crumb.
Several people noted the presence of a chemical taste in the Moisan.
CCO had pointed out that while the Bazin had the best taste, it would be best suited for cheese or strong flavors.
Forest, and a few others liked the Abess as a second favorite and noted that the neutral taste would lend well to butter/jam.
The generic baguette of our tasting was from a bakery on Rambuteau (a few doors west of Pain de Sucre). It could be best described as lacking any distinguishing characteristics, or simply bland.