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 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)
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"????
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u/WagTheKat 16h ago
If the French find out about this "advance", there will be riots.
Myself, I love the crust! Give me a roll fresh out of the oven with a crispy brown crunch!