July 4, 2010 - 4:33pm
Crustless bread production
I found out about this publication on crustless bread from Susanfnp's Twitter (for the record, she noted: "Or perhaps they could bake #RealBread with proper crusts instead of what I see as clammy, rubbery skins").
Okay, so I grew up on Wonder Bread, but now I most definitely prefer this:
and this:
Both are ~1kg versions of Hamelman's five-grain levain. Crumb shot for the first loaf:
- Jackie
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I'm with you there Jackie, those look excellent , nice work. Crustless bread..? Hmm .
Something for everyone I suppose but bread without a crust isn't bread in my book. I guess if kids like Wonderbread they'd love a crustless bread , I just think it's a waste of good wheat . My Dad was fussy about the bread we ate as kids, only giving us bread that he picked up from a local bakery on his way home from work. One day he gave in to us and bought a loaf of Wonderbread or something similar, but by now we'd been spoiled by having real bread in the house for so many years. Between the five of us we couldn't finish that loaf of commercial bread. We referred to it as 'guck' and that was the first and last time we ever had a loaf of that stuff in the house. The thing that amazes me about 'guck' is it's not particularly cheap when you consider how many slices you need to eat to get the same fullness/satisfaction (lack of better words) level as one slice of a bread like yours would provide.
All the best,
Franko
what beauties!!! Darn wish my loaves would look like that!
Thanks for sharing ure photos!
Happy baking!
LeeYong
Mini
Thanks, Franko, LeeYong and Mini for the kind comments!
Franko: yes, I think it does make a big difference depending on what bread you had growing up. We usually had Wonder Bread (the white, fluffy stuff because I wouldn't touch the whole wheat version!) or soft, sweet buns from local Chinese bakeries. How things have changed!