How do you like your Bread? (crunchy, soft, fresh baked, ...)
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pfft, bread? real men just inhale flour
D
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I like my bread set on fire.
Nah, we mix gunpowder in then breathe toast
Once more with the unsanctioned GBAchef?
First of all
NO
FUCKING
SUGAR
I will repeat again for all the American bakers
NO
FUCKING
SUGAR
That dispensed with I kind of like softer bread, brown or white does not really matter though black bread is something of an acquired taste if you did not grow up with it and corn bread (at least the UK style of it, it can mean something different elsewhere in the world) is not bad either. You can keep your soda breads and definitely keep your sourdough. At the risk of causing some to start rocking in the corner by the mere mention then without question I don't even want milk bread near me -- I had not seen it for some 20 years until a fateful day a year or so back in the supermarket... http://www.kentonline.co.uk/maidstone/news/supermarket-evacuated-after-nearby-fire-97633/
If I am doing fancy bread then one of the supermarkets here does cranberry, orange and pumpkin seed. It is lovely. There used to be a normal cranberry bread in a bag in the aisles but I have not seen it for years and the company only seems to do some soya and nastiness bread.
Slice wise then thicker is better.
I can do toast and while it tastes different it does nothing for me over conventional sliced bread.
French stick is good if you are having steak in it.
First of all
NO
FUCKING
SUGAR
I will repeat again for all the American bakers
NO
FUCKING
SUGAR
That dispensed with I kind of like softer bread, brown or white does not really matter though black bread is something of an acquired taste if you did not grow up with it and corn bread (at least the UK style of it, it can mean something different elsewhere in the world) is not bad either. You can keep your soda breads and definitely keep your sourdough. At the risk of causing some to start rocking in the corner by the mere mention then without question I don't even want milk bread near me -- I had not seen it for some 20 years until a fateful day a year or so back in the supermarket... http://www.kentonline.co.uk/maidstone/news/supermarket-evacuated-after-nearby-fire-97633/
If I am doing fancy bread then one of the supermarkets here does cranberry, orange and pumpkin seed. It is lovely. There used to be a normal cranberry bread in a bag in the aisles but I have not seen it for years and the company only seems to do some soya and nastiness bread.
Slice wise then thicker is better.
I can do toast and while it tastes different it does nothing for me over conventional sliced bread.
French stick is good if you are having steak in it.
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Americans are adding sugar to bread?
France have so many different type of bread, different crust, different crumb.
some have holes, some don't, different forms, long, ball, oval, funny and strange, etc.
Some are white crumb, some have "complete" flour, some have cereals, etc.
even one with sugar I guess, called "pain vienois" (vienoiseries are pastries, like croissant), which is soft.
We also have industrial "pain de mie" which is only crumb, I guess what you call Toast.
just baked bread are always good, whatever the bread you eat.
I like the french stick, but again there are sooo many different way to cook it, every bakers are making a different one
you can't just tell someone to taste it by buying a stick at a different baker and expect to be the same you bought and eat yourself. it could be soft, it could be hard, etc.
the result depends a lot on the flour quality. Bread baked in France have a different taste than bread baked in other countries.
I don't eat bread that often, even if french
I eat it for sandwich, or to eat at the same time than diner (so, no butter or anything on it, it's used to "push" the aliment on the fork, or as sponge for the sauce)
I don't like bread with too many hole in the crumb, as it ends being only a crust and you can't sponge sauce or put nutella or anything liquid on it without passing through
France have so many different type of bread, different crust, different crumb.
some have holes, some don't, different forms, long, ball, oval, funny and strange, etc.
Some are white crumb, some have "complete" flour, some have cereals, etc.
even one with sugar I guess, called "pain vienois" (vienoiseries are pastries, like croissant), which is soft.
We also have industrial "pain de mie" which is only crumb, I guess what you call Toast.
just baked bread are always good, whatever the bread you eat.
I like the french stick, but again there are sooo many different way to cook it, every bakers are making a different one
you can't just tell someone to taste it by buying a stick at a different baker and expect to be the same you bought and eat yourself. it could be soft, it could be hard, etc.
the result depends a lot on the flour quality. Bread baked in France have a different taste than bread baked in other countries.
I don't eat bread that often, even if french
I eat it for sandwich, or to eat at the same time than diner (so, no butter or anything on it, it's used to "push" the aliment on the fork, or as sponge for the sauce)
I don't like bread with too many hole in the crumb, as it ends being only a crust and you can't sponge sauce or put nutella or anything liquid on it without passing through
Last edited by Cyan,
They are, it is truly disgusting. Some reckon it is needed to activate or fuel the yeast but no. I imagine if you grew up in France buying nice fresh bread from a local baker every day then it would be even worse. You might find the occasional German baker that knows what goes but for the most part when there I don't eat bread as it is vile. Apparently China also does this.
There are many variations on the theme of French stick here as well -- cheese, egg, garlic obviously, Tiger bread/Giraffe bread versions, wholemeal (brown), pepper, seeds, different seeds, crusty, soft... though unlike your example if you go ask someone to get one it will tend to be a white bread that is slightly crusty on the outside and it is pretty consistent between all the supermarkets and average bakers.
As for bread with holes/crumbly bread you can still eat it with nutella, honey and such if you are good. Though I agree it is very annoying and I would rather have something that can have stuff easily spread on it and stay together.
Also forgot another sort I quite like. Plait bread. It is usually just three long strips of white bread that are plaited/woven before baking but it tears nicely and often tastes a bit different.
There are many variations on the theme of French stick here as well -- cheese, egg, garlic obviously, Tiger bread/Giraffe bread versions, wholemeal (brown), pepper, seeds, different seeds, crusty, soft... though unlike your example if you go ask someone to get one it will tend to be a white bread that is slightly crusty on the outside and it is pretty consistent between all the supermarkets and average bakers.
As for bread with holes/crumbly bread you can still eat it with nutella, honey and such if you are good. Though I agree it is very annoying and I would rather have something that can have stuff easily spread on it and stay together.
Also forgot another sort I quite like. Plait bread. It is usually just three long strips of white bread that are plaited/woven before baking but it tears nicely and often tastes a bit different.
As an American I have never heard of baking bread with sugar. In fact just late last year I found out people put sugar in their spaghetti which I have never done (that's for another topic).
I do however like my bread in any manner depending on the meal. A nice PP&J I generally prefer toast, same goes with a grilled cheese(obviously)
Homemade sandwhitches are usually sliced bread soft and pressed down or if I get fancy I'll make a nice turkey, egg and cheese on Italian bread.
@FAST6191 do you have any source information I can read about baking with sugar that sounds interesting.
I do however like my bread in any manner depending on the meal. A nice PP&J I generally prefer toast, same goes with a grilled cheese(obviously)
Homemade sandwhitches are usually sliced bread soft and pressed down or if I get fancy I'll make a nice turkey, egg and cheese on Italian bread.
@FAST6191 do you have any source information I can read about baking with sugar that sounds interesting.
Last edited by BlackWizzard17,
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Two main sizes here
Long enough that it is bloody awkward in your trolley. Indeed some places have a little fold over rack so you can put flowers or French stick in it.
About forearm length or slightly shorter.
Picture which I hope manages to link properly
https://static.independent.co.uk/s3...s/image/2016/01/30/21/3-bread-display-rex.jpg
Sometimes it is honey, many times it is corn syrup and it can all vary quite a bit (on the links below one has 2/3 of a cup, another "just" 3 tablespoons).
Still assuming you did not mean baking sweet/confectionery/cake type things then clicking around on http://allrecipes.com/recipe/6788/a...ferringId=156&referringContentType=recipe hub for the non sweet/dessert breads sees much sugar
http://www.geniuskitchen.com/recipe/american-sandwich-bread-322917
http://allrecipes.com/recipe/6683/g...&referringId=6788&referringContentType=recipe
http://allrecipes.com/recipe/20066/...&referringId=6683&referringContentType=recipe
I was not cherry picking at all there either. Was just clicking one thing to the next.
Contrast UK ones
http://www.deliciousmagazine.co.uk/stories/how-to-make-bread/
http://www.bbc.co.uk/food/bread
http://www.bbc.co.uk/food/recipes/paul_hollywoods_crusty_83536
https://www.bbcgoodfood.com/recipes/7568/classic-white-loaf
Though I will say I did see a few opt for a spoonful of honey, mostly as a glaze or in brown bread* of all things.
*I don't know about in these days of gluten sensitivity despite no evidence they have it but at one time it was an experiment you could conduct where you keep brown bread in your mouth for long enough for the amylase in your saliva to turn it sweet.
As we were also talking French a search on French google for recette pain site:.fr got a whole bunch of results. Not one featured sucre (sugar in French) or miel (honey in quite a few languages actually). Mostly flour (farine), salt (sel), water (eau) and yeast (various phrases/types but will have levure in it).
https://www.atelierdeschefs.fr/fr/recette/14040-pain-maison.php
http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/faire-son-pain
http://www.cuisineactuelle.fr/recettes/baguette-maison-118655
http://www.cuisineaz.com/recettes/pain-blanc-28704.aspx
Afraid I don't know French cooking sites enough to know all the big ones but they were the first few links in that search.
depend on what kind of bread is, i usually eat french bread, so its kinda boring eat it everytime so i like other types too, and everything which is makes the bread different is good
The only reason why somebody would put sugar (and just a little bit) would be if they're using fresh yeast and they don't have the time to wait for the yeast to activate. And still, that's really not a good way to make bread. If you like sweeter bread, you can experiment with different types and grades of flour.
Otherwise, I like corn bread, flatbreads in general, black bread, bread with seeds. I like golden and crispy crusts and fluffy crumb.
Otherwise, I like corn bread, flatbreads in general, black bread, bread with seeds. I like golden and crispy crusts and fluffy crumb.
Last edited by Ritsuki,
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