Thorough bread
IN France, “give us our daily bread” is a saying that still stands and the trip to the boulanger for a mouth-melting fresh baguette is a cherished part of life. The French like their bread fresh, traditionally made and free of preservatives, which means it goes stale very quickly. In Italy or Greece, the stuff is dipped straight into olive oil and eaten with every meal. In Arab countries, it comes flat and chewy while in some parts of Germany it is black and made with rye.
In contrast, British bread is mostly awful. As a result of our weekly supermarket shopping habits, it comes in stay-fresh foil packets. Bizarrely, it rarely goes stale but it can become mouldy and still feel soft thanks of to the crumb-softening enzymes within the mix.
