Favorite Way To Eat Artisan Bread
Hello Fraternity of the Floured Counter
I was reading miniovens post http://www.thefreshloaf.com/node/2451/if-french-bread-so-good-why#comment-10305 [1] and it made me want to ask all of you: What is your favorite way to eat the bread you make? I make a Hammelman like Miche weekly that I like to lightly toast. I then apply a small amount of salted butter I then let it get to room temp and eat. If it's too hot you can't taste the mild tang. I have been on a ciabatta kick lately and am not sure what to do with these. I make sandwhiches and have heard of people dipping them in olive oil. Whatever you do with these you have to go fast as they stale at light speed. I have also found I don't like to bake stuff in the bread. If I want to eat stuff, cheese for example, I like to put it on top of a slice. Seems like you lose the bread flaver when it's baked in. I know it's kind of a basic question but I am curious and looking for new ideas. Thanks
Da Crumb Bum