My relatives who just came back from a trip to France complained to me that they had enough bread, and especially baguette, for the rest of their life. To many people in Asia, a bread with a hard crust is considered stale. Soft buns, sandwich bread and flat bread remain dominant in the bread market.
Sandwich is convenient. Put any filling in between two slices of bread, your meal is complete. However, there are times when you are so busy that you only have one free hand to hold your food (Boss, I am working very very hard). It becomes irritating when some fillings (like onion, pickles, sauce) drop off from the sandwich. Grr. Solution: I made bread tube instead. Mess free.
When searching for the usage of bread, I came across a brilliant food designer, Katja Gruijter’s website. She has fascinating ideas on using food as her design material. During ancient times, stale bread was made into trenchers, a bread plate slightly hollow in the centre, to fill up food. Katja Gruijter designs a bread plate in the form of a palette. A great alternatives to paper plates used for buffets. More and more merchants are charging consumers for plastic bags requested to encourage consumers to live in a more environmental friendly way. Again, Katja Gruitjer’s breadbag sparks.
Bread, oh bread. If you experienced kneading bread dough to a smooth ball, waiting patiently for the dough to rise, and especially, inhaling the smell of fresh bread from oven, you will find that no matter how badly you have shaped your bread, you will still easily set your bread apart from the commercially mass produced variety. There’s a saying that before you decide on parenting a newborn, try parenting a plant first. What about the idea of parenting a yeasted bread? When was the last time you heard the calling of yeast?