So, my mom asked at the bakery in our local grocery chain why she couldn't find the heftier bread she'd been buying...

So, my mom asked at the bakery in our local grocery chain why she couldn't find the heftier bread she'd been buying and they said they stopped making it. When my mom asked why they told her people had complained that it was too hard to chew.
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They didn't say they weren't able to sell it, although they obviously assumed people would stop buying it if they were complaining about it. What is wrong with people? Do they want someone to pre-chew their food for them? No wonder I can't find any breads like I grew up with. I want bread that stands up to having something on it! I want bread I have to chew, people! Philistines.

Am now determined to find last remaining Polish bakeries and see if their rye bread still requires effort to bite the crust, or if they, too, have succumbed to this corrupting weakness.

P.S. When craving trashy white food Wonderbread is still the thing for a bologna sandwich. Don't know why, just is.

#notbybreadalone   #ashestoashescrusttocrust

Comments

  1. I'm sure there must be SOME bakeries around that make decent bread. Hell, last I checked you could find bread of some substance at Target, for that matter.

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  2. People seem to be more concerned with "a delicate crumb", which I translate to "bread that falls apart if you look at it". Don't get me wrong. It's vastly better than the surprisingly wide range of bread which can be turned into play-dough. Even the supposed NY Rye in the stores is play-doughable.

    Everyone seems to have completely forgotten that real bread has crust. I mean, I haven't been to Europe in years, but you could randomly walk into any bakery and get rolls and breads that had body, and crust, and heft without feeling like a lead brick in your stomach. You could also get these crazy awesome rolls and brioche and stuff, but even that was not play dough material. It used to be true here, too.

    Growing up we made our own bread, but some things we didn't make because basically we made loaves of bread in bread tins. So if you bought rye or sourdough or pumpernickel at the bakery, it made a big old crumbly mess when you cut it and you had to actually bite and chew to get through it. Yes, your jaw got tired if you were a kid trying to swallow it whole, but it was really satisfying and whatever wet stuff was on it didn't automatically soak through it and turn it into a gloopy mess.

    Heck, that's one of the reasons to bemoan the demise of Kaufman's bakery, the inventors and only true purveyors of the kimmelwick roll. The insides were absorbent in a way that wasn't disgusting, which made it absolutely perfect for roast beef. It absorbed all the juice without dissolving or soaking through the crust and it was a real crunchy hard crust on the outside that flaked when you bit it and you had to chew to get to the tasty meat on the inside. The caraway seeds and rock salt were just helpful flavorings.

    Bread can be a totally awesome thing.

    P.S. It's really hard to find bread that is just water, flour, salt, yeast, etc. without all kinds of chemicals specifically added so they don't have to take 2-3 days to make the bread but can make it in half a day because it's more commercial. Argh.

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  3. There are half a dozen bakeries here with bread like you're looking for, not counting Kroger. Good luck in your search!

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