We really only eat bread at breakfast though some days Mr FF makes himself a sandwich at lunch time. This was a loaf we bought last week, it wasn’t easy to keep our butter and jam in place.
We ask for bread based on where it comes from, the little local towns all provide loaves often from wood fired ovens and using natural yeast. Some loaves have tiny paper labels confirming their town of origin, only bread from that town can claim to be from that town. We used to buy bread from Paliano, a town we look onto, there were two locations within the town each producing a slightly different bread, you had to specify which you wanted Santa Maria or Rosalba. We have recently discovered this one which is from Genzano in the hills near Rome.
It’s just bread, white mostly but sometimes dark (brown) or wholemeal, it’s all robustly crusty offering a challenge to my various crowns, fillings and dental implants. Rustic loaves are sold loose by weight at around 2.50 euro a kilo and popped into brown paper bags. I buy the round one, pagnotta, which I cut into portions and freeze so it’s fresh every day. Usually I eat just one slice each day, even less when it’s full of holes obviously. I dream of a sour dough loaf or a proper French baguette, seeded bread would be nice even a thick white sliced for toast. Sometimes I make my own wholemeal loaf which is a deliciously soft change and toasts well, I should do so more often as fresh yeast is available everywhere.
It’s also possible, if not advisable, to buy small plastic wrapped sliced loaves that have a shelf life of months but not from any self respecting bakery counter.
Love the first picture - I guess fresh air is healthy for you.
ReplyDeleteThey seem to take bread so much more seriously on the Continent than we do here although things are beginning to improve - we can at least get sourdough in most places now.
ReplyDeleteMy jeans, the poor neglected things, are yelling at me to switch to bread with cavernous holes.
ReplyDeleteIf you can get hold of flour, it's really easy to make your own sourdough bread - the starter is flour and water and you only add salt to the starter and more flour make a loaf. I learnt to make it through the Gartur Stitch Farm online tutorial and the starter recipe came from a website called Kitchn.
ReplyDeleteI have started to make sourdough bread and as Winwick Mum says, it's not too difficult to make a starter. My attempts haven't been great so far, I need to get the proving time right, but I may inadvertently created a new missile!
ReplyDeleteOh that made me laugh! I go for the "leave it in the fridge overnight" proving method so that it's bound to have had long enough as I am usually too impatient to wait! :)
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