The Fresh Loaf

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best type bread for sampling oils and vinegars

tallahasseelassie25's picture
tallahasseelassie25

best type bread for sampling oils and vinegars

We would greatly appreciate help. advice, suggestions from those who know!


I am assisting a family member in a new venture.


She is selling high quality olive,grape seed oils, vinegars, marinades at various shows.


What type bread is the best for sampling? I know the texture affects the ability of the bread to soak up the oils, vinegars.


If we choose a bread that soaks up too much product it isn't good because the vinegars taste too strong.


What bread on the market do you feel would be complimentary to the oils, vinegars and marinades.


Any suggestions for getting this bread into bite size pieces quickly?


Thanks so very much to anyone who can take their precious time and help a struggling new entrepreneur!

flournwater's picture
flournwater

No single bread, IMO, works with every oil and/or vinegar.  Select a variety of breads (sour, sweet, something in between) from which the people can choose to sample your products.  You might also consider some whole wheat breads.


If you try them yourself before offering them for sampling you'll be able to select the bread best suited for each product and "stack the deck" in your favor by offering specific breads wit specific products to make the best possible impression.

montanagrandma's picture
montanagrandma

is a simple bagutte. We love the sourdough and plain. My family loves the chewy texture. We have eaten bread made with rosemary that is wonderful. Ciabatta is good with the thicker dips.


I agree with flournwater that you should try many combinations to see what fits best. Good luck!

SylviaH's picture
SylviaH

A plain or seasoned Focaccia is also very nice and served at Italian resturants for dipping in basalmic glazes and EVOO.

davidg618's picture
davidg618

Experts taste wine, coffee, tea, olive oil, beer, single malt Scotch, tequila, and so forth without the aid of a sponge.


Everything I bake, brew, ferment or cook I taste acapella.


I suggest you try them straight up. Tiny paper cups are available through restaurant suppliers.


David G

Janknitz's picture
Janknitz

Around here (wine country, where lots of vendors make and provide tastings for olive oils and vinegars) I've seen mostly plain breads, either sourdough or sweet. 


I have a personal issue with sourdough.  I have a "geographic tongue" that makes me sensitive to acidic foods (my tongue actually hurts, when a certain threshold of acid has been crossed).  A percentage of the population has this--it's fairly common. 


Anyway, when dipping sour bread into vinegars, it really sets off my tongue quickly, and I can't enjoy the flavors as well.  This still happens sweet bread in an acidic dip over time, but not so quickly.


Some vendors simply provide flat, thin toothpicks to dip into the various tasters.  Then you are tasting the pure product and you don't have as many people who aren't going to buy, they are just seeking a free snack.  BUT, I think it's much nicer when there are bread cubes, because you can really get a better idea of flavor.


 

yozzause's picture
yozzause

Just a basic  plain bread works best as it allows the oil, wine or vinegars to shine through.


If we go off to a big wine tasting some plain bread just helps to clear the palate before the next taste, it also helps to soak it up a bit when it gets to the stomach.


Once i have an olive oil and a vinegar that i like together then i will try different breads that might compliment one another.