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Old 23.05.2011, 16:10
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  #42  
Old 23.05.2011, 16:10
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because after years of feeling guilty about WW2 and killing a few mil people the national pride started coming back...i think it was quite evident with the WC in Football few years back...good for them...

Most Yanks figured out what their flag is after 2011
how was lunch?
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  #43  
Old 23.05.2011, 16:12
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Switzerland IS a bread nation ! Which is why there is a wide varieties of bread available (at least in larger shops), unless you arrive when most things are sold out. And UK stores ? Not been in the UK for a decade, but what I have in memory of UK stores is rather a meagre choice of bread available.

The prices however of course reflect the fairly small farms producing the stuff. It is not so much a problem of the bakeries but of the farming side. Which by international comparison are extremely inefficient (due to lack of size) and therefore are highly subsidized. Farms from neighbouring areas in Germany for example cannot get into the Swiss market as not being CH-subsidized.
Sorry Wolli but i do not care how many types of breads you have here in CH if each and every sort (bought from Sprungli or local bakery to Migros/Coop) gets old and dry after 2 days or so.

No matter where in Germany I buy bread it can be eaten and is tasty for up to a week.
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  #44  
Old 23.05.2011, 16:15
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Re: Bread

my problem is people talking shite AND offthread
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  #45  
Old 23.05.2011, 16:16
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my problem is people talking shite AND offthread
yeah...sorry...made mistake and corrected...back to OT...
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  #46  
Old 23.05.2011, 16:22
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Re: Bread

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How is "good" bread defined? One man's "good" bread is another man's god-awful bread...
"Good" bread is bread that is of high nutritional value, filling yet easy on the stomach and that, due to the extended time it had to rest (24h in three phases in case of sour-dough) has a very full and "bready" aroma that you can't imitate or cut corners to reproduce otherwise.

It's not even a matter of the size of the bakery (industrial vs. traditional). Munich-based Hofpfisterei makes some 15000 to 18000 loaves per day - and they do the overall best bread I know.
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  #47  
Old 23.05.2011, 16:25
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Re: Bread

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"Good" bread is bread that is of high nutritional value, filling yet easy on the stomach and that, due to the extended time it had to rest (24h in three phases in case of sour-dough) has a very full and "bready" aroma that you can't imitate or cut corners to reproduce otherwise.

It's not even a matter of the size of the bakery (industrial vs. traditional). Munich-based Hofpfisterei makes some 15000 to 18000 loaves per day - and they do the overall best bread I know.
Hovis ! the working mans bread that keeps him working all day !
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Old 23.05.2011, 16:31
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Re: Bread

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Exactly..(sorry for taking this OT)...but why do Germans always have to wave their flag (figuratively speaking)?! I think everytime a Volkswagen passes by some of our German forum members they'd probably get a hard on or sing the national anthem.
I guess that's the best you see in Olten after all... Here at lake Zurich it only happens when I see a SLS AMG.

...Ok, I don't want to frustrate you too much, country boy. Did you finally get a license by now?
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  #49  
Old 23.05.2011, 16:33
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Re: Bread

While we are on the subject, I would like to point out that a tutonic pride in all things bread, should be reminded that the bastion of German breadiness, the pumpernickel is in fact FRENCH . The reason is of course their dear Napoleon who favoured his dear and trusty steed Nicholas, to be fed rye bread and in fact pumpernickel was actually "pain por nickel" with his disgraceful accent, and his unfortunate tutonic bakers chose to name the bread as they understood the "sarkozy like" gnome .
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Old 23.05.2011, 16:33
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Re: Bread

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"Good" bread is bread that is of high nutritional value, filling yet easy on the stomach and that, due to the extended time it had to rest (24h in three phases in case of sour-dough) has a very full and "bready" aroma that you can't imitate or cut corners to reproduce otherwise.

It's not even a matter of the size of the bakery (industrial vs. traditional). Munich-based Hofpfisterei makes some 15000 to 18000 loaves per day - and they do the overall best bread I know.
Ah, so it's all highly subjective, then...
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  #51  
Old 23.05.2011, 16:37
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Re: Bread

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While we are on the subject, I would like to point out that a tutonic pride in all things bread, should be reminded that the bastion of German breadiness, the pumpernickel is in fact FRENCH . The reason is of course their dear Napoleon who favoured his dear and trusty steed Nicholas, to be fed rye bread and in fact pumpernickel was actually "pain por nickel" with his disgraceful accent, and his unfortunate tutonic bakers chose to name the bread as they understood the "sarkozy like" gnome .
Yes. And the croissant is actually Austrian and was a secret message carried by spies to tell the troops where the Turkish were at... equally useless knowledge, but good for a pub quiz.

Your point was? One type of bread down, 999 more to go
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  #52  
Old 23.05.2011, 16:39
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Re: Bread

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Yes. And the croissant is actually Austrian and was a secret message carried by spies to tell the troops where the Turkish were at... equally useless knowledge, but good for a pub quiz.

Your point was? One type of bread down, 999 more to go
My point was that its a rash claim in Europe that all things have a national identity, especially the gipfel whereas english bread...... nah we wont go there now
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  #53  
Old 23.05.2011, 16:40
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Re: Bread

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Hovis ! the working mans bread that keeps him working all day !
That takes me back. When I was a nipper the local chip shop used to do a Hovis "special".
They sawed the end off a small, uncut Hovis loaf, scooped out the soft middle leaving a brown crusty shell, buttered the insides, filled it with chips and sprinkled with salt and vinegar. With a mug of Yorkshire tea it was a meal in itself.
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  #54  
Old 23.05.2011, 16:40
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Re: Bread

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Sorry Wolli but i do not care how many types of breads you have here in CH if each and every sort (bought from Sprungli or local bakery to Migros/Coop) gets old and dry after 2 days or so.

No matter where in Germany I buy bread it can be eaten and is tasty for up to a week.

That's perfectly natural, beware of bread that doesn't go stale so quickly. It will have additives and preservatives. Bread does not need any of that crap.

Next time, sprinkle a few drops of water on the bread and reheat in a warm oven for a few minutes.
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  #55  
Old 23.05.2011, 16:44
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Re: Bread

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hahahahahahaha!

biggest joke EVER!!


even the shittiest, smallest bakery, what ever coporate bakery you check out, or any supermarkets in bumbleficknowhere in germany has bigger, wider and more delicious bread varieties! just because us germans build a target group ZH bakeries do sour dough bread that didnt exist before. so thx god for that! apart from that most bread i find is halbweiss/weiss, ruchbrot styles= sux. for certain bread i have to travel all through zurich and have to be in town way before 6pm...if not, its sold out! loafs are too small and the time it gets stall is too short. switzerland is no bread nation as its no beer and no football nation. word!
Ever wondered why Germans are so disliked in Switzerland?

At least you came second...
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Old 23.05.2011, 16:51
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Ever wondered why Germans are so disliked in Switzerland?

At least you came second...
but..he is right...hate to admit it..
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  #57  
Old 23.05.2011, 16:52
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Re: Bread

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"Good" bread is bread that is of high nutritional value, filling yet easy on the stomach and that, due to the extended time it had to rest (24h in three phases in case of sour-dough) has a very full and "bready" aroma that you can't imitate or cut corners to reproduce otherwise.

It's not even a matter of the size of the bakery (industrial vs. traditional). Munich-based Hofpfisterei makes some 15000 to 18000 loaves per day - and they do the overall best bread I know.
I disagree.

As some others have said, it depends what you are doing with it. In the main, I have little affection for the cheap, white, sliced supermarket bread you can get in England (and here). However, a bacon sandwich dripping with molten butter and ketchup just has to be on that sort of bread. Nutritious, grainy bread, normally delicious with cheese or soup, or on its own, just doesn't work for bacon or sausage or fried egg sarnies.

I think Swiss bread is generally excellent, though processed Swiss 'toastie' style bread is worse than the English equivalent. Dry and cardboardy.

What puzzles me is while most bread here is expensive, you also get large white loaves in Coop for very little -- sometimes less than 1 CHF. Not sure why that is. Is it subsidised or something?

One other thing. To the couple of people who've mentioned that bread here loses its freshness very quickly... to be honest I've always found that to be a sign of quality. Bread that lasts for days, or over a week, without going stale has surely been pumped full of chemicals and preservatives? Bread that loses its freshness quickly is the real thing.

[Edit - ah, UTH2008 just beat me to it with that final point]
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Old 23.05.2011, 16:56
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but..he is right...hate to admit it..
Exactly. I would have phrased it slightly differently (Well, I am not from Berlin after all...), but he is factually 100% right.

The number one food I miss here: Really interesting bread variations, for example from these guys: http://www.biebelhausener-muehle.com/
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Old 23.05.2011, 16:56
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Re: Bread

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I disagree.

As some others have said, it depends what you are doing with it. In the main, I have little affection for the cheap, white, sliced supermarket bread you can get in England (and here). However, a bacon sandwich dripping with molten butter and ketchup just has to be on that sort of bread. Nutritious, grainy bread, normally delicious with cheese or soup, or on its own, just doesn't work for bacon or sausage or fried egg sarnies.

I think Swiss bread is generally excellent, though processed Swiss 'toastie' style bread is worse than the English equivalent. Dry and cardboardy.

What puzzles me is while most bread here is expensive, you also get large white loaves in Coop for very little -- sometimes less than 1 CHF. Not sure why that is. Is it subsidised or something?

One other thing. To the couple of people who've mentioned that bread here loses its freshness very quickly... to be honest I've always found that to be a sign of quality. Bread that lasts for days, or over a week, without going stale has surely been pumped full of chemicals and preservatives? Bread that loses its freshness quickly is the real thing.
the life of a loaf of bread depends on its capacity to retain the moisture that is added before the baking process. This is directly linked to the gluten quality of the wheat and therefore the flour.Therefore high protein north european and uk wheats create a bread that can last for a few days without going off whilst a french or south european bread with a lower gluten and therefore extensibility will give up its moisture in max 12 hours
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Old 23.05.2011, 16:59
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Re: Bread

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I disagree.

As some others have said, it depends what you are doing with it. In the main, I have little affection for the cheap, white, sliced supermarket bread you can get in England (and here). However, a bacon sandwich dripping with molten butter and ketchup just has to be on that sort of bread. Nutritious, grainy bread, normally delicious with cheese or soup, or on its own, just doesn't work for bacon or sausage or fried egg sarnies.

I think Swiss bread is generally excellent, though processed Swiss 'toastie' style bread is worse than the English equivalent. Dry and cardboardy.

What puzzles me is while most bread here is expensive, you also get large white loaves in Coop for very little -- sometimes less than 1 CHF. Not sure why that is. Is it subsidised or something?

One other thing. To the couple of people who've mentioned that bread here loses its freshness very quickly... to be honest I've always found that to be a sign of quality. Bread that lasts for days, or over a week, without going stale has surely been pumped full of chemicals and preservatives? Bread that loses its freshness quickly is the real thing.

[Edit - ah, UTH2008 just beat me to it with that final point]
ok week is a bit long... but give me couple of days for God's sake! even bio bread from a local bakery turns into crap after 1 day or so..never had issue with a basic rye from any German bakery or even freshly baked sort at Kaufland..sorry but German's win the bread and beer contest anytime
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