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I prefer honest central European style bread, but it's a cultural thing. You can't seriously deny that every store in the world sells Italian and french style bread front and center and calls it as such, while the same is obviously not true for recognizably central European bread. Maybe you'll find pumpernickel or something as a specialty product hidden somewhere but that's it.
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Apr 5, 2024 21:36
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Der Kyhe posted:Cuisine wars are the stupidest arguments. Putting a pineapple in a pizza might be a war crime in Italy but who cares, the entire Nordics are enjoying the pepperoni/chicken, pineapple and blue cheese pizza because it works. What are the Italians going to do about it, write an angry letter to EU and try to ban it? Goons say what goons are. Food is the only thing we all have feelings about, other than existential pain.
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Apr 5, 2024 21:37
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Existential pain is what I buy when the French bakery runs out of the polish import stuff
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Apr 5, 2024 21:39
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We are rehashing an old Reddit thread lol https://www.reddit.com/r/lithuania/comments/c10tp7/lietuvi%C5%A1ka_duona_geriausia_duona_pasaulyje/. Funnily, one answer says "only Italian bread can compete with Lithuanian bread imo" I chalk it up partly to the black/white bread divide: those who like black bread will probably think German-eastward bread is good. White bread eaters will think that bakeries beyond Germany are disastrous. Being a white bread supremacist, I'll take even the low quality polarbröd imported by Finnish supermarkets in the Baltics over rye bread. But even if you like sourdough bread and you're not after the taste of home, my impression is that German and Austrian bakeries have Czech and Polish bakeries beaten. Finding good white bread in EE is not easy.
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Apr 5, 2024 21:40
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steinrokkan posted:I prefer honest central European style bread, but it's a cultural thing. You can't seriously deny that every store in the world sells Italian and french style bread front and center and calls it as such, while the same is obviously not true for recognizably central European bread. Maybe you'll find pumpernickel or something as a specialty product hidden somewhere but that's it. French, I believe. Although in Toronto and where I was in Scotland they mostly had pastry shops rather than full bread bakeries, those did sell baguettes which were super popular and better than ours. Though they're only good for a few hours. Sourdough the next day hands down beats French bread the next day and I'll lose my mind if someone suggests otherwise. Italians have made really cool kinds of bread. I love focaccia. I'd rather have one than a sandwich made with our bread. But Italian bakeries in TO and MTL were not known for making normal bread specifically well. Lots of people asked for ciabatta rolls. Nobody is out there telling the husband to swing by the Italian bakery to grab the good loaf of bread from Luigi's. (Can't speak for Scotland because like I said I didn't see any real bakeries of any ethnicity.) This argument is like asking whether Korean or Southern US barbeque is better. The former is more inventive and has named dishes. But don't tell me the latter doesn't do the general basic concept just as well if not better. Bright Bart fucked around with this message at 21:51 on Apr 5, 2024 |
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Apr 5, 2024 21:42
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steinrokkan posted:Existential pain is what I buy when the French bakery runs out of the polish import stuff Okay but where are you going to find these French bakeries? I am ignorant outside my limited experience. But Toronto is a city of over six million people. French bakeries that specialize in bread can be counted on your fingers. The rest are pastry shops selling pastries that are superior to ours, baguettes that are superior to ours, and cakes. You're not getting artisanal heritage wheat or rye bread baked in wood-fire ovens there. A rapid scan of lists found on Google bears me out that most French bakeries in TO don't really do bread, since I didn't want to have to bite my tongue.
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Apr 5, 2024 21:55
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Eastern Europe - the bread (superiority) riots thread EDIT: rye-ots also works
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Apr 5, 2024 22:01
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I actually prefer Eastern Europe: Existential pain is what I buy when the French bakery runs out of the polish import stuff e: Yours is better after the edit
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Apr 5, 2024 22:02
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mmkay posted:Eastern Europe - the bread (superiority) riots thread lol Bright Bart posted:Okay but where are you going to find these French bakeries? I am ignorant outside my limited experience. But Toronto is a city of over six million people. French bakeries that specialize in bread can be counted on your fingers. The rest are pastry shops selling pastries that are superior to ours, baguettes that are superior to ours, and cakes. You're not getting artisanal heritage wheat or rye bread baked in wood-fire ovens there. you don't consider baguettes bread or are you looking for bakeries that exclusively do baguettes and the like? E: What I mean by that question is that finding decent baguettes outside of capitals and large important cities in EE is p hard and you're usually stuck with the bad supermarket stuff
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Apr 5, 2024 22:04
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Baguettes are baguettes; they aren't bread. Good boulangeries scarcely exist outside of France, sadly. My local French bakery makes terrible baguettes, and making them at home is hard and takes a lot of effort…
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Apr 5, 2024 23:39
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advanced statsman posted:. You could've just started with the fact that your taste buds are broken. And yeah, baguette isn't bread. Xarn fucked around with this message at 06:49 on Apr 6, 2024 |
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Apr 6, 2024 06:44
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We have the word “chleb” in Polish for bread and “bułka” for bun. White bread would be chleb but a baguette is a bułka. 
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Apr 6, 2024 07:34
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A baguette is not chleb, but it is bread!
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Apr 6, 2024 08:35
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You can bake a passable sourdough at home. Better than whatever they’re selling near you. 2 hours of weekly effort for two loaves is not that bad of a deal.
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Apr 6, 2024 08:55
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I can make a passable sourdough and have done that a lot, but I can't surpass the local bakery. While I've been working, they've been studying the rye. And making just one or two loaves of this is hardly economical at home:  Natural sourdough (wholemeal rye groats, water), water, wholemeal wheat groats, carrots, sunflower seeds, rolled oats, wholemeal rye groats, pumpkin seeds, sea salt Antigravitas fucked around with this message at 09:40 on Apr 6, 2024 |
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Apr 6, 2024 09:37
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Haven’t tried making rye, but making a mixed whole/standard wheat flour white bread is possible. And drat is it good.
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Apr 6, 2024 09:55
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oh are we posting our bread achievements? finally, a moment for me to shine 
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Apr 6, 2024 10:41
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Well, if you insist… And Brötchen that use sourdough and honey, proofing in the fridge over night. Very aromatic on a Sunday morning  e: pure rye bread is a nightmare because without gluten the dough i just a soggy mess. I usually put a small (10% of total dough) wheat autolysis dough (hot water and 405 or 450 wheat flour (or type 45 if you are French)) into my rye just to have some gluten content giving it some stretchiness. Antigravitas fucked around with this message at 11:00 on Apr 6, 2024 |
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Apr 6, 2024 10:56
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Guess you need to look for quality white bread in EE goons’ houses That and bamboo cutting boards from ikea
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Apr 6, 2024 10:57
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Lemme cross-post from the cycling thread:Angryhead posted:
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Apr 6, 2024 11:28
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Libluini posted:Reminds me of the German guy who just walked off his job with a licence to buy Plutonium and the idiots didn't realize, for years, that he actually wasn't allowed anymore to buy radioactive materials While bread chat is great, this story obviously cries out for a reference to the nuclear boy scout wiki posted:Hahn was fascinated by chemistry and spent years conducting amateur chemistry experiments, which sometimes caused small explosions and other mishaps. He was inspired in part by reading The Golden Book of Chemistry Experiments and tried to collect samples of every element in the periodic table, including the radioactive ones. He later received a merit badge in Atomic Energy and became fascinated with the idea of creating a breeder reactor in his home. Hahn diligently amassed radioactive material by collecting small amounts from household products, such as Americium from smoke detectors, thorium from camping lantern mantles, radium from clocks, and tritium from gunsights. His "reactor" was a bored-out block of lead, and he used lithium from $1,000 worth of purchased batteries to purify the thorium ash using a Bunsen burner. Sometimes people get really funny about radioactive stuff!
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Apr 6, 2024 11:58
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Angryhead posted:Lemme cross-post from the cycling thread: I’m struggling to come up what this could have been. Maybe the Orlen hot dog? We got those from Statoil way back in the 90s and they really stuck.
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Apr 6, 2024 12:06
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Mokotow posted:I’m struggling to come up what this could have been. Maybe the Orlen hot dog? We got those from Statoil way back in the 90s and they really stuck. I forgot what they called it, I'll look out next time, but it was one of those Selver in-house things that they bake themselves (or perhaps bought frozen in bulk and warmed up)
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Apr 6, 2024 12:15
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I don't like sourdoughs as they are unpleasant to eat but I make foccacia, shokupan, bao and cuban bread on the regular.
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Apr 6, 2024 12:16
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haddedam posted:I don't like sourdoughs i think they are unpleasant to eat but I make foccacia, shokupan, bao and cuban bread on the regular.
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Apr 6, 2024 12:17
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steinrokkan posted:I prefer honest central European style bread, but it's a cultural thing. You can't seriously deny that every store in the world sells Italian and french style bread front and center and calls it as such, while the same is obviously not true for recognizably central European bread. Maybe you'll find pumpernickel or something as a specialty product hidden somewhere but that's it. Ironically, the one central european bread that's wildly popular in the US is the bagel, which is as rare as a unicorn in actual central europe. As one of the scifi hillary's said, cuisine wars are stupid. Polish bread might or might not be popular in the UK or US or Singapore or whatever, this has nothing to do with the quality of the bread. The #1 apple variety in the US is famously inedible and the world's most popular burger tastes like fried toad.
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Apr 6, 2024 12:35
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Bright Bart posted:Okay but where are you going to find these French bakeries? I am ignorant outside my limited experience. But Toronto is a city of over six million people. French bakeries that specialize in bread can be counted on your fingers. The rest are pastry shops selling pastries that are superior to ours, baguettes that are superior to ours, and cakes. You're not getting artisanal heritage wheat or rye bread baked in wood-fire ovens there. I was visiting a friend in TX and he raved about a french bakery, run by real french people, and their incredible baguettes. They were much worse than the poo poo I can get at lidl, americans just don't know good bread.
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Apr 6, 2024 12:37
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I just make a dead simple wheat bread from this recipe https://www.lifeasastrawberry.com/easy-crusty-french-bread/#tasty-recipes-9790-jump-target I could probably get better results from switching to sourdough and rye or whatever, but this requires virtually no effort and still beats store-bought bread.
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Apr 6, 2024 12:46
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I went to school near one of the most esteemed French bakeries in Toronto. He was like that soup dude from Seinfeld. No small talk. Would ask you to move along, not so politely. Would take the telephone and talk while serving you. If you complained you were out and banned for life. I saw him reduce a grown woman to tears when she tried to haggle over the day old croissants. Told her that unlike her what he creates is valuable and he won't demean himself by marking down more than 20% even if they were a month old and get out get out no I'm serious leave do not come back I will recognize you if you do and call the police. His pastries rocked. So did his baguettes. For their 2 hour lifespan. e: Oh yeah this wasn't a gimmick he also had no business hours he got up when he wanted to and left when he left and that's only on days he felt like it. There a few times growing up that there were weeks in between a business day. Bright Bart fucked around with this message at 13:24 on Apr 6, 2024 |
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Apr 6, 2024 12:48
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your spiky rear end breads will make my gums bleed
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Apr 6, 2024 13:06
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Bright Bart posted:I went to school near one of the most esteemed French bakeries in Toronto. He was like that soup dude from Seinfeld. No small talk. Would ask you to move along, not so politely. Would take the telephone and talk while serving you. Where the hell was this, Kensington?
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Apr 6, 2024 13:14
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Naah. I didn't go to Kensington much until I wasn't living in the city any more. Etobicoke. Close to Bloor and Royal York. Which isn't on its own super fancy but it serves the Kingsway community.
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Apr 6, 2024 13:22
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goblin week posted:your spiky rear end breads will make my gums bleed There’s a balance to be struck. There has to be some crunch, possibly gum damage inducing. But only a little.
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Apr 6, 2024 13:31
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goblin week posted:your spiky rear end breads will make my gums bleed Oh no, mommy’s gonna cut off the browny brown crust from babies wonderbread. Do you want your baloney with miracle whip or margarine?
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Apr 6, 2024 13:38
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Mokotow posted:There’s a balance to be struck. There has to be some crunch, possibly gum damage inducing. But only a little. No, the best part of eating bread is making it spikier, on a pan with a little butter
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Apr 6, 2024 13:44
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Anne Frank Funk posted:Oh no, mommy’s gonna cut off the browny brown crust from babies wonderbread. Do you want your baloney with miracle whip or margarine? Co to balołnej, co to mirakel łip Edit: Nie wierzę, że to nie masło!
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Apr 6, 2024 13:45
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Anne Frank Funk posted:Oh no, mommy’s gonna cut off the browny brown crust from babies wonderbread. Do you want your baloney with miracle whip or margarine? You will not rile me by unironically repeating the victory wine dril tweet
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Apr 6, 2024 13:59
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advanced statsman posted:We are rehashing an old Reddit thread lol https://www.reddit.com/r/lithuania/comments/c10tp7/lietuvi%C5%A1ka_duona_geriausia_duona_pasaulyje/. Funnily, one answer says "only Italian bread can compete with Lithuanian bread imo" That's like starting a discussion about what chocolate is the best and then saying that you are a white chocolate supremacist. 
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Apr 6, 2024 17:28
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Bright Bart posted:Etobicoke. Close to Bloor and Royal York. Which isn't on its own super fancy but it serves the Kingsway community.
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Apr 6, 2024 17:53
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I really like these massive sourdoughs you can buy chunks off of at the market, but have not had any in ages  However, I am legally required to acknowledge this as the greatest bread in Easternmost Europe 
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Apr 6, 2024 19:08
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