07/11/2017
This is a great read, my Nonsense BreadHeads! I was fortunate enough to visit 'Centre the Bakery' in Ginza a few months ago and the place was amazing.
A few years ago my brother gifted me an expensive toaster and its given me a new appreciation for this important step in our bread's journey. Mostly this : Good toast takes time.
Centre the Bakery has a whole selection of toasters to choose from.
I covered this in an earlier post but don't forget that Poilâne themselves recommend toasting the bread on one side only using a skillet or if using a toaster, put two slices together face to face and toast. Try it, you might like it; the untoasted side becomes the perfect surface to lay down one's butter/PB&J/Avakaya pachidi ;)
The article also tells of The Imperial Hotel's head baker Hideyuki Kurokawa waking it at 3am every day for the last 22 years to bake the morning loaves...just wow.
Japanese yōshoku loaves, a product of the lean postwar Occupation Era, has ignited a nation’s obsession with toast.
