That crust

When eating sliced bread, there have been times I have simply not made an effort on the crust. It’s been sliced off or I’ve used a pre-cut large cutting shape to simply eliminate that slightly tougher exterior. On some of the artisanal breads which have a really hard crust, I will eat the entire interior and leave the dried husk alone. It’s simply too tough to bother biting into.

“Eat the crust… that’s where all the nutrients are.” Blah. It’s sometimes not worthwhile, I say.

There have been exceptions, of course, like when I’ve baked a homemade baguette and it’s just come out of the oven with that hard crispy exterior, there is simply nothing better than letting your teeth cut into that still hot crust. That is a glorious full meal right there with that chewy inside and the rest of the bread just making it heaven in your mouth. Give it a few days where it all hardens up like a food brick and then it’s back to scraping what you can of the inside to spare your teeth from being broken but at least it’s fun while it lasted!