AIBU to think that bread should be edible

You can use stale baguettes for cheese fondue.

Might be wrong TriciaF but I think that we export British flour to France because it is lower in gluten and hence better for making baguettes etc which have a much longer rising time.
So agree re Panasonic bread machines feetlebaum. I am on my third one too. Honey and sunflower seed loaf today as elder DS staying. I put it on the night before and love the smell of baking bread when I wake. Tried making baps at the weekend to go with slow cooked BBQ pulled pork and that was a revelation. Not like the cotton wool ones you buy at all. [greedy emoticon]

Tricia, I think the complète would be 150 which I agree is very worthy, but a bit heavy. Have a go at the type 110, we find it bakes every bit as well as English flour and rises beautifully. Have you got a Biocoop? They usually have a good range.

We make loaves for slicing and freezing, rolls, focaccia, pugliese, ciabatta; everything except baguettes in fact!
Definitely a very slow rising though, normally overnight.

Morrisons make a 'split tin' white loaf which is pretty good, but it sells out very quickly in my little local store. It's almost as good as homemade.

I do wonder why Waitrose do so poorly with bread? They generally sell some good products, but if some of us here have noticed their bread is always on the stale side, that must mean they are doing something different to other stores. What exactly?

We have a bread maker and get great results every time. Plus the yummy aroma makes the house smell wonderful.
(Must remember that if we ever put the house on the market as estate agents swear it produces a sale!)