Mestorissime - 2 years ago
Many of my friends who have traveled to Europe are raving about the bread they ate there. These breads are the result of an obtimal organoleptic match between a crunchy rind and a delicately honeycombed crumb. I searched for a long time in the US supermarkets for this type of bread and found only one producer: San Luis. Tribeca bread is also remarkable but is not distributed in the supermarkets. The rest of the breads found in the US are White english bread which is familiar to the English who, compared to other Europeans, don't eat cooked meals but sandwiches. The white english bread manufacturing process is much more economical than that of San Luis which takes 30 hours and the chemical process used for the White english bread allows it to be loaded with much more water. As a result, the consumer buys more water for the same weight, believing they are buying bread, that ultimately does not feed them. Experiment with leaving a slice of this White english bread in the open and see for yourself that white English bread sold in the US dries more slowly than your kitchen sponge. For all these reasons White english bread does not have the flavor, smell, texture of what is called bread in Italy, Spain, Greece, Turkey, France and other Mediterranean countries. in all of these countries there are other cereal flour products, but they are not called bread. And in these countries White English bread has a specific name that distinguishes it from what is called bread.