Cross-cut batard that I buy from the French bakery here.
It’s a great bread that also looks like it has ‘bastard’ written on the label.
Millsy Morrisons do a top drawer salt and pepper fresh bloomer.
Exactly the one I’m talking about!
My nearest Morrisons is 40 miles away in Bridport . If I’m passing I always call in specifically for that bread. It’s magnificent
Millsy Dorset massive !
A freshly baked belfast bap is a hard one to beat. Thickly sliced and salted butter spread on it.
Didn’t used to mind an extra thick Warbuton’s Super Toastie.
Too processed for my Formula 1-esque physique nowadays though.
Smallman1 Warbuton’s Super Toastie.
They need to raise their game and do a brown bread version of this.
A rye sourdough, or a straight up white sourdough from the Cavan Bakery round the corner for me
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
Old-Dutch mixed into Poppadum Don’t Preach
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
Mad_Cyril I also prefer disc 3’s
Corrected for you
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 win
Smallman1 Radical stuff. How do you approach a scone?
