- Pain paillasse when available
My best bread experience was in Austria...huge variety and great quality.
- Basler Brot at Migros
Pain Paillasse - this is the "Zwirbelbrot" I mentioned at the beginning.
A twisted baguette with an open crumb, very yeasty and very delicious.
no !!!!!!!!!!!!!!
These guys do and it's THE BEST and my favourite here.
The only bread I like here is the bread sold in organic stores (Egli, Müller or the odd organic bakery).
Or my own (which, with flour from Germany, turns out cheaper anyway).
As for storage, you need a (good) bread crock.
This allows the bread to "breath".
"Real" bread does get hard and dry with the days (I can keep mine for a week, if it's not too warm in the room, and still eat it - this used to be the way to conserve bread before fridges existed). But if the bread is of good quality, that doesn't matter. Because the bread still has taste even then.
Of course, with the baked sawdust Migros et.al sell, it's basically a waste of money from the beginning. They only taste good on day one (and you need a lot of bread to be full).
If you ever happen to visit Munich, pay a visit to one of the branches of http://www.hofpfisterei.de/hpf_filialen.php
Their bread (all sour-dough, organic crop) is very good. I have not found an equivalent replacement here in Switzerland and due to the way it's baked, it's almost impossible to do myself with the same quality.
When I was living closer to Germany, I would mail-order some to my parents address (fees are minimal) and drive it to Switzerland, freezing most of it the same day.
Nowadays, it doesn't make sense anymore (and totally ruins the carbon footprint).
Uh right now I would kill for "Tessinerli"
I tend to make my own bread but love the breads that are on sale.
I have found that to keep the bread fresh the best thing seems to be a pannetone tin. It seems to really keep bought bread really soft, so, when you have one at Xmas, save the tin as the shape is just right.
I like darkish bread with seeds and sometimes nuts, and Steinofen long loaf. Other half likes the potato bread and dark Roggenbrot (I call it chicken bread as the smell reminds me of chicken feed). We both like to have a Gipfeli each on the weekend. I also like the Vollkorn Gipfeli.
Oh, I forgot the olive bread. The one from Migros is better than Coop's. When in the mood to splurge, I buy it from the Von Rotz bakery round the corner.
Didn't know that. Pain paillasse is a protected trademark (patent).
These guys are not exactly in my neighbourhood...
But there could be a bakery just like that around here too, I only haven't found it yet.
Pm me your address and I'll happily A-Post one through to you
Bread doesn't stick around long enough in my home to get stale!
We tear through at least five of those laugen-mini's circles a week (yes five circles, not five buns) for constant sandwich snacking.
If I'm feeling different I'll pick up a small loaf of the plain brown bread and smother it in french salty butter.
Otherwise, I'm making it - but I already talk about that way too much. The last focaccia I made was super. We're too busy to cook at night, so we go through a lot of sandwiches and 'meat and cheese plates', thus there's a lot of home-made focaccia goin' on.
(I already have orders for my 'zopf day' next month, ug. I'm being pressured into opening a bakery.)
I don't mind most of the bread here, and do enjoy those baked with seeds in them. However, I miss those soft white sliced bread from Australia (especially from baker's delight) SO MUCH!!! They make beautiful vegemite sandwich.
CH is nowhere near the trailing end of bread countries... A notable local bread for me is (ta-da) Lidl's Nussbrot. Actually, don't know if that counts as German or Swiss. Next come baguettes, need to skip across the border for the best ones. Good on day one only, of course - that's part of the deal. Please do keep on, good bread is absolutely essential! //ata
CH is nowhere near the trailing end of bread countries...
A notable local bread for me is (ta-da) Lidl's Nussbrot. Actually, don't know if that counts as German or Swiss.
Next come baguettes, need to skip across the border for the best ones. Good on day one only, of course - that's part of the deal.
Please do keep on, good bread is absolutely essential!
//ata
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I bake my own - we have a bread machine.
Currently experimenting with buckwheat which gives variable results. I just add 100g to 400g of other flours which seems to work best. Other tip is a 33cl bottle of beer to replace the water which gives the dough a good lift.
Coop has a nice wholemeal spelt flour that makes a nice loaf.
Cheers,
Nick
I've only been here a few weeks and haven't been to the bakeries yet but we've been loving the bio breads from Co-op. I only get whole grain/seeded ones and don't remember the names of all but my fave is a dark (pumpernickel) called Bio weizenvollkornbrot. We had it tonight - made THEEEE BEST grilled cheese sandwiches - with lots of sweet swiss butter, and a mix of vacherin and gomser cheese. I could eat it every night!! Also, I wrap the bread back in the bag and then put in a plastic container and its fine for a couple of days (white bread might go hard faster than brown). If I know I won't be using it I slice it, bag it and freeze it - then pull out a slice or two at a time. Saves me from eating it all at once!!
I make a homemade multigrain focaccia and have made 2 since I've moved here - using all swiss ingredients and they turn out amazing!! I mix white bread flour, bio roggenschrotmehl ( I think its rye) and bio volkornmehl. My husband has a piece everyday for lunch so he was very thrilled that I've been able to recreate it here.
Well I have to agree with this. I would say the quality of bread has really worserned these past couple years, especially in the supermarkets, so yes, back to making one's own bread.
Les croissants are still fine though.
Cheeky offer: we are trying to offload a bread making machine. If anyone is interested PM me.
I would suggest that the quality has never been any good in the supermarkets.
The only bread I really enjoy is soft white crusty farmhouse-style stuff, I cant stand all the har dark loaves etc, and not a fan of the rather sickly butterbrot stuff either.
I also miss UK-style sliced bread (Kingsmill etc) for making sarnies.