AIBU to think that bread should be edible

I think you should have fed them to the birds, Grannyknot - they're probably not as fussy as you!

Can't you get smaller loaves to try?

I don't buy bread from Waitrose - none of it ever seems very fresh.
Our Co-op convenience store has some nice bread, but we are lucky to have a small baker within walking distance who makes lots of lovely
artisan breads which freeze every well.
Perhaps worth seeking one out in your area, Gk?

We make all our bread (not in a breadmaker), but when we are in England we quite enjoy Vogel.

I like Warburtons Toastie loaf, £1 at Asda, but £1.59 at the Co-op.

I'm not too keen on multi-seeded or heavy-textured bread.

Try Waitrose's sliced white sourdough .... I once ate a whole loaf in two days! It freezes well and toasts easily from frozen.

sourdough

We don't eat much bread, but a new bakery has opened in town and we buy lovely bread from there. It is not cheap but worth the extra.

I don't usually like Waitrose bread, but the sourdough one sounds nice. Son-in-law makes lovely sourdough bread.

I like Co-op own bread (not sliced).

I really like Aldi's 'seeded' wholemeal-type bread.

Although I prefer to shop at Sainsburys, I have to say that outside a small bakery, Tesco sell the freshest bread. I was very interested to hear others say that [about the stale Waitrose bread] because Mr Roses works near a Waitrose and often pops in there for bits and peices, the upshot being, although they do sell some nice things, their bread is distinctly grotty.

roses I tend to agree with you re Tesco bread. I've fallen into the trap of buying bread from Waitrose because I pass it on the way home (and Tesco is on the far side of my house).

I'd love to eat nothing but sourdough, but husband insists that we have "healthy bread" hence all the seeds and food doctor and love life malarkey. Never again.

Anyway, I'm giving Greggs bread wholemeal a try.

We have a really good artisan baker in the village, expensive, but worth it and anyway we do not eat much bread.

Try one day old french baguette for inedible! Nearly breaks your teeth. I find all french bread dries out very quickly, I think it's the flour.
We make most of ours, usually with flour from England. Recently got a machine with a dough hook, makes 3 loaves at a time.

Oh blow!!! I've been to Waitrose and forgot to get the sourdough loaf!

We are on Hovis Seed Sensation at the moment. Very tasty. (love seeds)

Bread from our local Tesco always seems doughy and undercooked so we have given up on it. We were buying it from the Co-op which was nice, but our new local bakery makes it fresh, not from dough which has been hanging around for months.

I don't think it's the flour Tricia. We buy excellent organic flour from the organic supermarket, we usually use 70% type 110 and 30% épeautre (spelt).
I think the baguette type loaves are just not meant to be kept.

We like Hovis seeded bread but we don't use a lot so I split the loaf and freeze half,I am lucky enough to have a son who trained in the Artisan way with Tesco when he came out of HMForces and we do get spoilt a bit when he feels in the mood.

Bread is the enemy! If its nice bread (independant bakers like Hambleton or my own bake) I eat too much of it usually with cheese then put on weight. If its supermarket (usually but Hovis granary) its bloating. Its the enemy I am trying to avoid it at the moment.

I loves me my breadmaker! I haven't bought a loaf for at least twenty years.
I usually make a small (400g of flour) 50% wholemeal loaf, using Carr's flours and Doves Farm yeast.

I'm using my third Panasonic machine...

Waitrose is my nearest and I always buy bread from there unless I am having a Tesco or Sainsbury on line delivery.

I agree that Waitrose bread usually appears to be stale. Even the best by dates are very short. I thought that it was just my local but obviously not.

As a retired chef here in Belguim, baguettes and that style of bread should really be eaten within 4 hours which is why a lot of people here buy bread more than once a day, but it makes really good breadcrumbs when blitzed the next day. Even my local corner shop gets a bread delivery twice a day. It has nothing to do with the flour it is just, Flour, Water and Yeast, no additives and chemicals to make it last forever.

Yes but - the bread that I make has flour with no additives as far as I know, (Waitrose organic wholemeal or Marriage strong white) and it stays fresh and edible for a few days in the fridge.
I do use a good bit of oil though.

Have you tried the flour from the organic shops, Tricia? What number are you using? We have tried the type 150 completely wholemeal which doesn't work too well for us, but type 110 is fine. When I used to make cakes and patisserie I had good results with the type 55 (now banned for dietary reasons).
OH does a very slow overnight poolish method for the bread.

We've tried farine complète from 2 different mills, not sure what number they were. I'm convinced that french wheat is low in gluten compared with english, or especially canadian.
I'ts a matter of taste really - we like soft almost moist bread, whether white or brown, and the french seem to like something they can get their teeth into.
I sometimes use Farine brioche flour which is french flour with added gluten, and that gives a result more to our taste.
My neighbour gives me the leftover bread from school lunches for our hens, and they're like concrete, I have to soak them in water before the hens can cope.
Apologies for the thread drift - french bread is one of my obsessions.

edit - should have been "Francine brioche flour".