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Post by bombay on Apr 8, 2011 8:59:55 GMT
1 Sainsbury's Multi seeded taste the difference
2 Warburton's seeded batch
3 warburton's toastie
I also like the best of both FPS
WARBURTON'S IS THE NEW KING OF THE SLICED LOAF
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Post by lostboy on Apr 8, 2011 9:08:42 GMT
Can't argue with the number one.
2. Sainsburys Taste the Difference Baguette
3. Soothills Bloomer.
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Post by THE BEAST on Apr 8, 2011 9:10:41 GMT
French bread made in France (there is no argument on this, it has to be the best bread in the world)
bakery in Chandlers Ford, even their sliced loaves taste great
After that it's all the same
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Post by eusebio on Apr 8, 2011 9:11:20 GMT
I'm more a fishes man
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Post by bombay on Apr 8, 2011 9:12:04 GMT
Can't argue with the number one. 2. Sainsburys Taste the Difference Baguette 3. Soothills Bloomer. the cheeky gits have only made them smaller. Have a look next time FPS
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Post by Furry Frank The Combat Wombat on Apr 8, 2011 9:14:44 GMT
French bread made in France (there is no argument on this, it has to be the best bread in the world) bakery in Chandlers Ford, even their sliced loaves taste great After that it's all the same It's a fair cop, gov...though the same may be said for Italy and Greece when they hit the spot.. Proper bread made properly that doesn't come in a packet is always 1000% times better. However for me there's only one: 1 my Mum's (aah). While I've learned to cook pretty well most things, I can't replicate her bread, and it's always the thing I want to eat whenever I go back home.
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Post by patred on Apr 8, 2011 9:21:56 GMT
French bread made in France (there is no argument on this, it has to be the best bread in the world) bakery in Chandlers Ford, even their sliced loaves taste great After that it's all the same Fact is that French bread is made from Vienna method of bread making. We used to eat Vienna bread up until the mid 60's, until Ranks introduced the Chorley Wood method of making bread, now all mass produced slice bread is made this way. Less taste, longer lasting, and has the appeal of damp cotton wool.
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Post by eusebio on Apr 8, 2011 9:24:25 GMT
Are RankHovis still in Southampton ?
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Post by StEtienne on Apr 8, 2011 9:39:48 GMT
Tiger bread Fresh from the oven split tin loaf Fresh from the oven French stick
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Post by patred on Apr 8, 2011 9:48:56 GMT
I believe so. The Rank Mill on the Docks was the first flour mill to import the superior Canadian flour into Europe, back in 1948.
Vienna dough ( which French is made from) can only be made from Canadian flour! Prior to the introduction of that flour into Europe, French bread was carp. The Viennese also invented a special oven to bake their bread, stone floored and fired by coke or gas. The floor sloped towards the front to enable bakers to use slips (long flat pieces of wood) thus allowing the bread to baked on the oven floor instead of metal trays. Ideal for French sticks. You can tell a genuine Vienna loaf by turning it upside down, if there a white gritty substance on the bottom, it has been baked on the oven floor. That is rice cones (waste product from manufacture of rice, rice dust!) The cones stops the loaf sticking to the oven bottom. If the bread is flat and no signs of rice dust, and is dark in colour, it is not genuine French/ Vienna bread... as in all the the supermarkets! Your baker in Chandlers Ford may well have a Vienna oven, if so you are one lucky begger, not many left now.
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Post by Mandochris on Apr 8, 2011 9:55:40 GMT
Good French bread is indeed excellent. Finding the right bakery is important. You need to avoid the baked from frozen stuff and eat it on the day it's made. One of my favourite things at the moment is a few (thin cut) slices of (nautral) saucisson with a piece of bread and (slightly salted) butter and a glass of red wine pre-supper. Delicious and not recommended for cholesterol but what the heck.
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Post by patred on Apr 8, 2011 9:58:07 GMT
Tiger bread Fresh from the oven split tin loaf Fresh from the oven French stick Tiger bread eh! is ordinary dough that is painted with Skilly.. just before going into the oven. recipe for skilly is simple. Boiling salted water and flour.... has the consistency and colour of snot.
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Post by StEtienne on Apr 8, 2011 9:58:28 GMT
And proper French croissants...mmmmmmmmmm!
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Post by patred on Apr 8, 2011 10:07:51 GMT
interesting fact about bread... Why is a bloomer called a bloomer Some parts of the country call them twists, or london loaves. The bloomer is a long loaf baked on the oven floor... to stop it splitting in an uncontrolled manner, it is cut across the BLOOM of the loaf..15 cuts a large loaf and 7 for a small one. Why Bloom.. that means the breath of the loaf, which blooms (rises) when put in the oven. If there were no cuts the loaf would split asunder Hence the cuts in French Sticks as well. The very best French bread I have ever come across was in Guildford High St... Le Bolinger....
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Post by StEtienne on Apr 8, 2011 10:17:39 GMT
Were you asked to leave the place in Guildford for doing such a thing?
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