Apr 14 2020, 06:54 PM
QUOTE(Jedi @ Apr 14 2020, 06:18 PM)
So I went to Europe and Russian markets trying to find gardenia massimo type of bread
Couldn't find.
The EU bakes bread in a big bun and sold in slices which are oval from small to big then to small. If u don't finish it on the same day, it hardens like rock
The white flour area is not chewy like gardenia massimo as well.
What did our bread company put.
It's hard to find an equivalent
Even our local pastry shops. Slogan and motto say like European pastry but ntg like it. (Lavender)
All fluffy sugary and soft on inside
Fats. Milk and oil. Then there are also lots of additives that improves the dough and yeast performance, also high protein flour. Couldn't find.
The EU bakes bread in a big bun and sold in slices which are oval from small to big then to small. If u don't finish it on the same day, it hardens like rock
The white flour area is not chewy like gardenia massimo as well.
What did our bread company put.
It's hard to find an equivalent
Even our local pastry shops. Slogan and motto say like European pastry but ntg like it. (Lavender)
All fluffy sugary and soft on inside
Those European bread call artisan bread. Only AP flour, salt, yeast, water. Yet it tastes richer than commercial loaves.
Also gardenia use very high speed machine. Thats how they get fluffy white slices. But that process destroys carotene that gives nice taste and that yellowish hue you see in artisan loaves.
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