thomaser said:
If you want perfect bread, go here:
Lionel Poilane
Many consider it the best bakery in France. They actually ship their bread internationally, and you can order it on their site. Expensive, but they supposedly ship quite a lot of it around. Their sourdough bread weighs 1,9 kilos, so I would advise against ordering too many.
Bookmarked. Thanks!
i always eat the ends. Toast the inside of them and making a sandwich out of them. Or you can freeze them and make croutons out of them later, or toss them in meatloafs, toast and grind them for batter, etc.. i'd buy bread from my local bakery more often (fresher, healthier, better taste, supports independent businesses), but the cost is a little high at the moment.
If you're not going to eat an entire loaf, invest in some freezer bags and toss half the loaf in the freezer. There's no reason to be tossing bread out if you know you won't eat it all before it expires.
Teh Hamburglar said:
The ends are the best? Were you all raised in a barn?
When it comes to supermarket bread, the ends have the most character. The ends of the a good supermarket rye, when a little stale, make an excellent substitute for the rye you'd get at a bakery.
i don't like your typical Sunbeam or Wonder Bread types that are doughy with no character. i forget which brand i get, but its slices are more rectangular, brown, and usually have some sort of seeds on top, like rye or sesame. It's not the best, and it's not much better nutrionally than white bread, but the texture is less doughy and the bread itself tastes better, especially with rye seeds, carroway seeds, or whatever's on top.
