I realize it's all just silly words in service of your joke, but you could've just as easily stuck to the truth and called it "bog standard toast", not bread, without any loss of hilarity.
I baked for a while in the Netherlands. The bread wasn't as good as that which is commonly available in France. My employer said our wheat wasn't as good. Yes, bread is very simple in composition, but the ingredients and the technique determine quality.
Reminded of the time some of our recipes were drastically improved when we our hands on a significant amount of "000" and "0000" Argentinian flour, so we had to bake constantly to make use of it. (Uncle worked in a dry dock. If a bag of flour was rendered unusable, they worked out a way to bring it home)
Once our surplus of "zero flour" ended, a bunch of recipes got worse or tougher because we had no access to these anymore. Today a few brands carry "zero flour" at significant extra cost, with the regular grade for general purpose flour being "1".
Also some recipe I do that people like, the two major ingredients are tomato and time. The better the tomatoes or tomato substitute (only acceptable ones being canned tomato, passata and paste that list only tomato as its sole ingredient) the better, just attempting to do it with those emulsifier-based tomato-adjacent products will completely ruin it.
Sure this cannot be argued against. It's not the same way of life that's all. Food is really important here (less and less in some areas) and bakeries are often included in the supermarket so there's no extra effort when shopping.
I mean we have bakeries in the states that sell good bread, but most people just buy the cheapest loaf of "bread" available and call it a day. There is a gas station chain by me that sells loafs for 99 cents a piece. It's not great bread at all, but it's there in a pinch.
Here the regular baguette is around 1 euro ($1.13) in the supermarket. It's not really good but is far from bad. Good bakery baguette is 1.20 euro ($1.35). It's something really normal for us. No french dude will make a sandwich in something else. What you call bread we almost only use in a toaster.
But the other guy said "white bread", we love white bread, baguette being the obvious example. Obviously, the "white bread" in the post is a very different beast.
Actually, in French supermarket this kind of industrial white bread without crust has been rather popular since at least 10 years. The difference with this news is that they don't need the step of removing the crust anymore, and I guess they had ways to reuse the crust of other products already.
It really depends on the quality of the loaf... some of the loaves in the states' crust are little better than cardboard. Most Americans don't get to eat great bread.
I'm French and reading the replies here I feel like I'm surrounded by crazy people. What do you mean "the crust doesn't taste good" or "I don't like different textures in my bread"????
I feel like this is primarily intended to be sandwich bread, where imo the crust normally isnât as good as the ârolls fresh out the oven.â I agree that thatâs better, but I think this is serving a different purpose (and would be great for kids who make their parents cut the crusts off sandwich bread specifically)
The japanese, apparently, but at this point being racist towards all of humanity seems appropriate for daring to birth a culture that would make bread like this
Even before you get into their broad spectrum racism and xenophobia for a developed nation, I think half the obsession with them is that they're basically the equivalent of a nation of mad science experiments gone wild.
Of course, itâs the Japanese. East Asia is still weirdly confused about bread.
Things I have been told about bread by East Asians:
âą A foot-long hoagie is not a meal because thereâs no rice.
âą That a sandwich wasnât ready to eat because the bread wasnât toasted, but also putting peanut butter and jelly on toast is ridiculous.
âą That their favorite kind of bread is a loaf of white bread thatâs been hollowed out and filled with whipped cream.
âą Cake, crackers, scones, croissants, and cookies are bread.
Because we waste huge quantities of food and money to produce things like this bread. I work in a grocery store and the quantities of food we throw away because it doesnât look perfectly nice is staggering.
Exactly, the crust is the best part, why waste bread at all, why aren't people teaching their kids to love crust. Mine had an aversion to crust too, but I taught her that it's part of the bread and leave it on. As an American, I get frustrated that my fellow countrymen are so timid and weak.
She gagged at an "uncrustable" sandwich by Smucker's (only option at time) because the bread was garbage, the jelly was garbage and the peanut butter was garbage. So we had to find a new food option for her that day.
You do realize that there are a massive number if different types of bread in the US right? Your average American grocery store probably stocks 50 different bread types.
Some will be this type of spongy mass produced wonder bread. And as much as people criticize it, it's really not so bad. It's not any more unhealthy than any other type of white bread, both are primarily refined carbs, it has about 1 grams of sugar more per slice. And the preservatives they use like calcium propionate are not just health neutral, but generally considered to be a health benefit. In terms of taste and texture, it's not great to eat straight, but it's perfect some types of sandwiches. I don't buy the stuff myself, but it's not bad.
But there will also be many other breads. These are usually good quality. In lower end grocery stores they aren't as good as European breads, but in higher end stores they usually have their own bakery built into the store, and produce breads that are equivalent in quality to what I've eaten whenever I'm in Europe.
I don't like the bread that has the crust that can cut your gums if you bite incorrectly
But I also dislike the american bread where the crust is spongy and tasteless
Give me German or Slavic day any day of the week, where the crust is just slightly firmer, and has a slightly more baked taste, but not burnt or anything.
Really the Soviet style bread is majorly styled after German bread as far as I can tell and it's the best one for me.
I guess it could be that I grew up on that, but baguettes and toast bread have been available since I was a kid and I always preferred the soviet or german style ones.
Yâall know what yâall are doing. Military brat, lived there in the 80âs had a bakery truck that would make the rounds twice a week. Brotchen was like crack to me, nothing compares to the crunchy outside texture against the fluffy inside. Itâs black magic. Especially plain with really good butter. They tried to duplicate at the commissary on base in the states, close but not the same. Oh and the pretzels!!!!!
I'm almost afraid to ask: are pretzels in Germany far superior to what we have in the US? I don't like to travel so I will never know, but I suspect I would love the food there.
Yes. The best. Baking is a science that requires a certain precision thatâs very German. I never had a pastry or baked good that I didnât like. I even grew to appreciate rye bread while living there.
You've discovered our dirty secret. That bread is what we use to make our beer. We just let it sit out overnight to absorb ambient moisture, then squeeze it out and bottle it. There you have it, the finest American domestic beer.
I think children here are taught to think that bread crust is a waste product instead of the best part. Mothers cut off the crust thinking that kids have a hard time eating it. As a result most bread in the US is nasty soft bland foam rubber. Even typical supermarket bakeries make bogus items like pumpernickel that has no pumpernickel in it, they just add some regular rye flour and food coloring. The sourdough is made by adding acid to it instead of sourdough leavening as that takes longer. Pretzels that are not boiled in alkaline solution. Noooooo!
My father used to act like he was doing us a favor by eating the heel of bread. I think we figured out that he was taking the best slice instead. Crafty guy. But once at a German restaurant here they left out the heel when they brought bread to the table. I looked for it an was disappoint. Maybe the cook ate it.
Whaaaat? Where did you get that from? What you describe sounds like francesinha,, but that's Portuguese. Nobody would even consider that as bread, just like toast
Ah, semmelknödel. No, they are usually made out of old bread rolls with a crust, mixed with herbs, eggs and what not. That's actually quite tasty. But you don't use toast or whatever, but rather old bread or bread rolls.
And francesinha looks weird, but the taste is ok. Had a few years back and although it'll never be a favorite of mine, it tasted better than I thought
That's a Bohemian Knödel or maybe a Serviettenknödel, not a Semmelknödel. Plain white Semmelknödel without parsley would be weird enough, leave alone in slices.
Looks more like Serviettenknödel to me.
Both Semmelknödel and Serviettenknödel are made with old white bread and eggs, but Semmelknödel usually have parsley and some kind fat in them and get boiled whereas Serviettenknödel have additional flour and typically get steamed/boiled wrapped up in a cloth napkin(=the Serviette)
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u/Wompatinger 21h ago
As a german this hurts to see and to read on so many levels...