ever encountered http://www.hofpfisterei.de/ in maybe munich? i had 2 of them close by and the one at weissenburgerplatz sliced the bread.

miss the good n fresh german bread varieties very much too...though i found some subs in zh.

Kittster, please pardon my ignorance, but what exactly do you mean by "re-crunch?"

Is that something you actually do in order to make the frozen bread taste like fresh bread? Will it work to make a frozen baguette soft on the inside and crusty on the outside, like when you bring it home from the store?

I am so tired of bagging my baguettes in order to keep them from becoming slabs of rock, then dealing with their sogginess after being bagged. They still taste good after a pop into the oven as garlic bread, but I would love to know any secrets to return them to their off-the-shelf taste!

Well, I have an oven that has an option for using a combination of steam and heat, so it starts by steaming the contents and then it switches to normal heat. Before I had the new oven, I would "slather" (this sounds like more than it actually is) the bread with water before popping it in the oven, that gave a pretty good result but not quite like fresh bread.

Let me give you a trick for keeping your bread soft and yummy for the day after.

Put the baguette in a plastic bag with a wet paper towel, close the bad tight.

There you go!

Your bread will be as good as today. If you want it a little crunchie, put it in the microwave for a few second.

I buy my mohnbrötchen in Rapperswil. It's not gorgeous, but the only place that actually sells it (they will bake it for me in the local bakery next to home, but having to endure the rudeness of the saleswomen, I rather stay away from it).

There is a "famous" bakery next to my work, but the prices are ridiculous, even for Zürich standards. One perfectly normal brötli, which is 9/10 burnt on the bottom, costs 2.1CHF.

I will complain about a lot of German stuff, but the bakeries... the bakeries were awesome... *slob*

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So is plowing the field, harvesting the crop, hand kneading the dough, building the oven and baking it yourself!

Go Amish or go home!

What next? Sliced "Fleischkäse" or "Aufschnitt"?...ok, let me rethink that

I miss the sliced bread option too. In Belgium all the bakeries (and supermarkets) had a bread slicing machine and would slice all the loaves to your desired thickness unless you asked them not to. They seemed to think it weird that you would want to slice the bread yourself. It was very useful especially for freezing.

Sometimes I find fresh bread is quite difficult to slice when you first get it.

Wow! It seems I'm not alone! I heard from a friend today that in Verbier, because of all the foreigners, there are slicing machines in some of the boulangeries. Solution: let's all go skiing in Verbier!

Great skiing, but you could also come to the coop in the Gartenstadt center just outside Basel where there is a new bread slicing machine. Bread here drives me nuts too.
I know that slicing bread isn't too much of a challenge for adults but for kids it can be and I like my children to be able to feel a bit of independence by fixing their own sandwiches for lunch - it's a lot easier with pre-sliced bread!
Migros do a not bad wholegrain, malted sliced loaf - called XL vitality.

So buy a slicing machine!

Mine will slice anything form a fraction of a mm thick to 13mm or so.

But what do you want sliced bread for anyway?

Tom

So happy to find this thread! I've been trying to decide what to bring to Switzerland when we move in January and what to sell/leave behind. Looks like my Artisan Bread Baking cookbook just officially made the cut to come to Switzerland

When I was a lad you used to get thick'n'thin loaves for that very purpose! Do Warburtons still do them?

Oh, and in the Netherlands the loaves in bakery shops are all whole, and you can opt to have them sliced or not.

I bake my own bread and have a decent Sabatier bread knife so sandwich slices are no bother.

Cheers,
Nick

Swiss shoppers queue up at the Gartenstadt Center, Basel for the privilege of using the country's only bread slicing machine..



Cheers,
Nick

hello! i am a new business man, entrepreneur!
24/7 (yes on sundays too) ill offer bread slicing.
call 076 666 666 66 for an appointment.

Just take the time to make your own bread.
I do at least once a week.
Cut in half and freeze.
The easiest is potato bread as it remains fresh for more than a day.
If you don't have any time, buy the pre-prepared Foccacia mix flour at Migros, it makes a delicious baguette.

I am interested in this exciting new service. Please confirm you have the appropriate licenses (in triplicate) as well as the needed insurance for this dangerous activity. As I may need my bread sliced before 7am, could you also confirm that you are able to operate silently. I would not like the tree outside the kitchen to be woken early.

I make my own bread and what keeps it soft for 2-3 days is that I put it in one of those tall panetonne tins (always get them at Xmas time) and it is like you just made it.
The tin being quite tall is perfect otherwise it hardens quite quickly.

Yeah, and special the Sliced American Sandwich Bread. 2 foot size you can squeeze down to 2 inches and store it away! Stays "fresh" for weeks without cooler or freezer. Just release the pressure half an hour before eating and ... tata... its 2 foot again. , and best of all -> cockroaches don't like it!!!!!
They die!

Not like this dam French baguettes - good to use it as baseball bat next day!

Exactly. In our local grocery store in the USA, I once watched a guy touching the top of one package of each kind of sliced bread, about 120 varieties, this being the USA. It took him several minutes to go through the whole range. Then he went back to touch a few packages once again, and then he eventually zeroed down to one and took it.

After he left for the check-out, I did the same, albeit not with all the 120 varieties. Result: The kind he had chosen was the softest of the softest, the one that you could squeeze down to the shelve so that you could feel the board through the bread. It was nothing but a quart of thin air contained by some slightly coherent starch. But at least it was sliced.

Suum cuique.

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