“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” /Robert Browning/
So, what makes a good bread? Well, one’s taste in bread mainly depends on where one is from. Almost every country has their own unique type(s) of bread : baguette (France), Pumpernickel (Germany), ciabatta (Italy), sliced bread (England), challah (Israel), naan (India), tortilla (Mexico), pita (Greece), mantou (China), etc.
Unlike Steven Kaplan who fetishizes artisanal French baguettes, I swear by dense, very dark, rye-based German breads. My current favorite is the rye-spelt-malt bread (King Ludwig) that is also available in Hungary. This bread is somewhat rustic with a dark, crackly, crunchy crust, a soft, airy, caramel brown crumb and a distinct taste and texture. It can be enjoyed with either sweet or savory spreads and lasts up to one week.
Here are the ultimate links for bread lovers:
bread machine Zojirushi
bread recipe Bauernbrot
book Good Bread is Back by Steven Kaplan
bread bin Typhoon
bread cutting board Concona
bread knife Shun
bakery Der Beck
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