There are few pleasures in this world greater than bread.
The scene in Ratatouille where Colette explains how to tell great bread is constantly on repeat in my mind. Thankfully I didn’t need an angry animated Frenchwoman to tell me this when I received a delivery of Jason's Bread to my door.
Like most when Lockdown happened, I tried my hand at a sourdough starter. Alas after keeping him alive for almost four months, a trip home for two weeks killed him. (RIP Keith, you were marvellous.) The people at Jason’s Bread are much better at keeping their starters alive and kicking.
Their range comes with three varieties of sourdough, White Ciabattin, Craft Beer Ciabattin and, Grains and Seeds. They’re making the sourdough, so you don’t have to.
I can eat bread and butter every day and be a delighted woman but the transformation that the White Ciabattin undergoes from bread to toast is nothing short of magical. That perfect sourdough tang and chew combined with a crisp texture that didn’t go soggy no matter what I threw at it. Knock it up another level as a fried cheese and ham sandwich and thank me later.
The Craft Beer loaf has a finer texture but equally delicious. The hoppy, malty flavour given from the beer elevates a ploughman’s and would suit a whole host of sandwiches. I opted for brie, caramelised onions and crispy leaves and zero crumbs were left on my plate.
Last but by no means least is the virtuous Grains and Seeds Loaf, combining Spelt, Linseeds and Sunflower Seeds. As suggested by Jason’s themselves, I toasted mine for brunch, topped with smashed avocado and a soft boiled egg. They suggested a poached egg, but my poaching skills leave little to be desired.
Full of goodness it would make even the most anti-carb enthusiast sit up and take notice. Super tasty and you can feel like you’re making a sensible and healthy choice, even if like me you’re only in it for flavour.
Available at M&S Food Halls all over the country right now so what are you waiting for get the butter out and get toasting!
[Items in this article may have been gifted to Chatting Food. No financial payment has been made to feature in this article, and entries to the feature are made independently by members of the Editorial Team. This page contains affiliate links and we may receive a small commission for purchases]
Chatting Food Contributor: Hannah Howard
Hannah is the original Foodie Tart. Writer, Recipe Creator, Cook and restaurant reviewer, Hannah lives for good food.
Hannah reviews products for Chatting Food and looks after restaurant reviews across the North East.
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