“…’ware the Ides of March”
Wash your hands! Wash your hands! Wash your hands!
With the constant public notices for us to keep social distance, as well as schools, libraries, art galleries, concert halls shut down until at least the early part of April, it’s hard not to be obsessed with thinking about how to avoid getting COVID-19.
Therefore, the BBBabes’ habit of baking a different bread each month is an especially welcome distraction. It’s something to do when staying home to keep social distance AND there will be something good to eat as a result!
Pain[s] Pavé[s] are smallish French rustic white wheat breads that are usually flattish, slightly rounded on top, and not very tall, so that they look vaguely like a cobblestone. […] It is often served with olive oil as a dip.
Cook’s Info, French Breads | Pain Pavé
Q: Connaissez-vous les ingrédients qui composent un “pain pavé”? Quelle est la spécificité de ce pain par rapport aux autres? [Do you know what ingredients are included in a “pain pavé”?]
R: [J]e dirais que c’est d’abord la forme qui donne le nom de pavé. Ensuite, on imagine plutôt une pâte un peu plus rustique que pour de la baguette mais je pense qu’on fait ce qu’on veut!
[I would say it is primarily the shape that gives it the name pavé (paving stone). Also, one imagines a dough a little more rustic that the dough for a baguette, but I think one can do whatever one wants!]
-marmiton, Pain pavé