Didn’t used to mind an extra thick Warbuton’s Super Toastie.

Too processed for my Formula 1-esque physique nowadays though.

  • Amps replied to this.

    A rye sourdough, or a straight up white sourdough from the Cavan Bakery round the corner for me

    Smallman1 Warbuton’s Super Toastie.

    They need to raise their game and do a brown bread version of this.

      Remember a mate who always wanted to be ahead of the curve buying a loaf of bread in some Hoxton bakery for £7. Wholemeal job with some poppy seeds in it. This was about 15 years ago, so I dread to think what it must cost now. What did it taste like? “A normal loaf of bread.” Yes, we still rip the piss now.

      Did someone say Cankles-McJegs’ sashadoug? Slice me now! Let’s Beuk!

      Did I hear that right? Craig Rye-chards Pagan Room 1 500g loaf????! Let’s Beuk!

        mono-stereo Did I hear that right? Craig Rye-chards Pagan Room 1 500g loaf????! Let’s Beuk!

        Lol!

          Come again???? Danny Ciabattglia Italian high-gluten bread? Mamma Mia! Let’s Beuk!

          Just dropped David Morales Kneading You

          • Dan replied to this.

            This is scintillating

            Granary barms, or a bloomer, from the local bakers - depending on pairing requirements. Wholemeal Pitas.

            And home-made Chapati’s with a curry.

            I also prefer disc 1’s to disc 2’s

            But number 1’s less than number 2’s

              Where’s Rhouses with a bread perspective from India?

              Millsy, I’ve just cut the salt and pepper bloomer horizontally so you get all of that lovely top and less of the bread.

              Absolute scenes!

                Smallman1 I would expect anyone starting this type thread to do it based on a sound decision on their choice. Yours is terrible. You might aswell say your favourite is mighty white