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Bakery Sourdough

I was in an in-store bakery in town, and I saw a display of sourdough breads that looked wonderful. I bought a sourdough boule to take home and evaluate. Here are a couple of pictures, one of the outside and one of the inside:

Bakery Bread outside 

Bakery Bread Crumb

Like I said, the bread really looked great. However, once we tried the bread there was disappointment all around. The crust was tough and gummy like a piece of leather. The wonderful looking bubbly crust was a sham, it was a glaze brushed on that blistered. The texture of the crumb was just like a bakery white loaf and was a real disappointment. The flavor was just not there, there was no development of wheat flavor, it tasted just like vinegar. I believe this bread was just a packaged bakery loaf mix that had vinegar added. When you tried to chew the piece of bread, it turned into a gummy ball and was indigestible. I was actually in shock. I had no idea that the bakeries would go to such lengths to make a fake loaf of sourdough, when it is so easy to turn out great sourdough. Their bread was not fermented in any way. No flavor, no aroma, no bite to the crumb. Just plain disappointment. No more bakery bread for me, thankyou, but no thankyou!

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1 Comment

  1. Bo Ure Bo Ure
    May 9, 2007    

    I LOVE this site! Chanced upon it, goofing around reading descriptions on eBay.

    I wonder at times if I wear down my friends by talking too much about bread comparisons. Recently I suggested to a friend we go to a nearby French restaurant where I promptly analyzed their bread, a baguette that had collapsed, still delicious but improperly proofed. I would have been embarrassed to serve such pieces of obviously collapsed bread.

    Your photos are beautiful.

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