{"id":152978,"date":"2025-03-24T04:26:38","date_gmt":"2025-03-24T04:26:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/bread-on-holiday-ugh-we-were-happy-to-come-back-home-to-rex\/"},"modified":"2025-03-24T04:26:38","modified_gmt":"2025-03-24T04:26:38","slug":"bread-on-holiday-ugh-we-were-happy-to-come-back-home-to-rex","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=152978","title":{"rendered":"Bread on holiday? Ugh. We were happy to come back home to Rex!"},"content":{"rendered":"


\n<\/p>\n

\n

The Rex Baker managed to get away for a couple of weeks to Barcelona & Catalunya in August \ud83d\ude42<\/p>\n

As always, the\u00a0family knew to expect some fieldwork\u00a0with side-trips\u00a0to Spanish artisan bakeries.\u00a0 Unfortunately \u2013 not only are real\u00a0bakeries as few & far between as they are in the UK, but they tend to close down for 2 weeks in August themselves, so we didn\u2019t manage to find too many exciting new loaves.<\/p>\n

As it\u2019s hard to imagine a Rex family meal without a basket of bread or not sandwich-based, this meant exploring what presumably so many people consume on a daily basis \u2013 pre-part-baked\u00a0baguettes with their telltale dots all over the base, supermarket \u201cartisan\u201d loaves (yuk) and chain bakeries where OK appearances prove deceptive & disappointing.<\/p>\n

\"\"Our best discovery was that the Catalans do like to cut up white loaves & top each slice with juice & seeds from fresh tomato plus chopped onion, then drizzle olive oil over before eating with cured charcuterie & fresh cheese \u2013 that\u2019s common for breakfast, lunch & supper\u00a0and what in theory should ever taste better than that<\/em> when well made?<\/p>\n

But because of the bread available, very rarely was a simple meal converted into the delight it should & could\u00a0have been with a delicious real bread centrepiece.\u00a0 Most breads we tried did not even contribute any added desirable taste & texture themselves, they at best worked as carriers.\u00a0 Some were actually net detractors from the meal \u2013 too dry & dense, too uniform & woolly textured, too bulky, largely inedible.<\/p>\n

Ironically, at the same time as trying these disappointing daily fast-made breads, we were seeing enquiries into our Rex inbox regarding \u201cgluten-free\u201d bread.\u00a0 One was on TripAdvisor here (click on image to see in new window):<\/p>\n

\"\"<\/p>\n

This leads us to spell out a few home truths comparing & contrasting fast-made fashionable gluten-free bread with Rex:<\/p>\n\n\n\n\n\n\n\n\n\n
Rex certified Real Bread sourdough<\/strong><\/td>\n\u00a0<\/strong><\/td>\nFactory gluten-free Bread<\/strong><\/td>\n<\/tr>\n
Only organic flour, natural leaven, water, a little salt
And plenty of time<\/td>\n		\nTypically more than a dozen ingredients
Added raising agents to fast develop Wheat flour alternatives with chemical additives such as improver, accelerators, preservatives<\/td>\n<\/tr>\n
Hand-shaped<\/td>\n\nHeavy or all machine-use<\/td>\n<\/tr>\n
3-days to allow full fermentation.\u00a0 The leaven naturally, slowly denatures the wheat & gluten in the flour & dough rises in this time<\/td>\n\nChemicals force fast dough rise within a few hours.\u00a0 Unfermented.<\/td>\n<\/tr>\n
Resulting bread has delicious taste & texture<\/strong><\/td>\n\nResulting bread can be dense, cloying.\u00a0 A filler.<\/strong><\/td>\n<\/tr>\n
Clinicals have shown real bread (slowly made, fully fermented) sourdough is so benign to eat, it doesn\u2019t even raise the blood sugar.\u00a0 Highly tolerable & easy to digest, doesn\u2019t bloat.<\/td>\n\nSpreading across industry with big bread brands like Allinson\u2019s & Warburton\u2019s investing in gluten-free production facilities & charging premium prices<\/td>\n<\/tr>\n
Gluten-sensitives find they can tolerate<\/strong><\/td>\n\nGluten-sensitives & coeliacs can tolerate<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Whilst it\u2019s reassuringly healthy for all Friends of Rex including gluten-sensitives to know that they can comfortably digest Rex without bloating thanks to our long fermentation principles \u2013 the real benefit for all of us is that the taste & texture of real bread is so, so much better than any factory made bread <\/u><\/strong>(be it gluten free or not).\u00a0 \u00a0\u00a0We really can\u2019t see the value of consuming anything so inferior \u2013 couldn\u2019t be given away free to us now \ud83d\ude42<\/p>\n

We were happy to return\u00a0to Blighty just for our Rex breads !!! \u00a0Did you have the same experience? \u00a0Or was it more bread-y where you were? Enjoy this Indian summer back home\u00a0all of you\u2026<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

The Rex Baker managed to get away for a couple of weeks to Barcelona & Catalunya in August \ud83d\ude42 As always, the\u00a0family knew to expect some fieldwork\u00a0with side-trips\u00a0to Spanish artisan bakeries.\u00a0 Unfortunately \u2013 not only are real\u00a0bakeries as few & far between as they are in the UK, but they tend to close down for […]<\/p>\n","protected":false},"author":1,"featured_media":152979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,1868,2697,1159,41350,63582],"dealstore":[],"offerexpiration":[],"class_list":["post-152978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-happy","tag-holiday","tag-home","tag-rex","tag-ugh"],"yoast_head":"\nBread on holiday? Ugh. 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