Depends if they are baked in a container or not.

Not pictured: baguette

How are you meant to beat a baguette???

Just punch it dude, it’s bread.

Baguettes are delicious, use a knife if you want to do a sandwich, what’s the difficulty?

US , EU and FR variants.

Side question: Why do people buy baguettes? Do they make sandwiches with them?

Sometimes, sometimes just eat with butter. They make good toasts too.

How do you even make a sandwich from them?

Just cut it open and put the ham and cheese inside it, not much to it really. Either cut the slice in half if I’m feeling poor or fold it in two if I’m feeling rich.

industry vs. artisan goods?

For dipping in Soup, you fool

Look for baguette sandwich in DDG

You just slice it horizontally for that.

Think of a baguette as a 3 feet long sub-sandwich. Now it starts to make sense doesn’t it ?

Why are they different shapes?

Sliced bread is made in loaf pans

Sourdough is made on a flat tray in the shape of a ball so it spreads out a bit.

Baguettes are made by a long strand of dough.

Bonus answer: the reason why sourdough and the baguette have the textured crust is due to the dough being sliced with a knife prior to baking.

This is literally called nostupidquestions and people are saying it’s a stupid question…??? some people just didn’t experience the same things. https://xkcd.com/1053/

A big reason is different texture, with the semisphere shape the middle can be fluffy while the outside is crunchy, for baguettes it’s basically a sandwich that the whole thing fits in your mouth in one orientation, so it’s a different way to eat it.

personally i eat the whole baguette.

Is this a trick question?

For some soups, a great way to serve them is to toast a thick slice of one of the uncut loaves (so you can cut it thick), then place it in the middle of a wide bowl and serve the soup on top of that. Sometimes, you put another sauce that harmonizes well with the souo on the bread, first.

Then you eat it as the soup absorbs into the bread, experiencing a combination of soggy and dry bread textures along with the flavour of the broth (and sauce, if present).

It wouldn’t work with a standard loaf of bread, as both the slices and the bread itself aren’t thick enough to keep it from quickly going fully soggy. Breaking crackers or dipping toast into soup are pale imitations (ok, dipping toast isn’t that far off, but I still prefer a good thick piece of toast).

Also, if you take a baguette and cut it into thinner slices then toast/bake those slices, you end up with a much cheaper version of those artisan crackers that are just dried pieces of baguette.

Also, look up beef wellington for one of the more extreme uses of non-standard bread.

I took a trip to Tahiti a couple years back, which is a French territory. Baguettes everywhere. Fellows sold sandwiches with baguettes as the bun. French toast was day old baguettes and phenomenal. Sometimes you just ate baguettes and saw people riding their mopeds with a bag of baguettes. It’s versatile and great.

You’re not supposed to beat a baguette, you’re supposed to beat people with a baguette!