Bread seems different these days.

Polymathic

Polymathic

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I've noticed the bread change recently, within the last couple months to be exact.

I first noticed this when I was making toast in my Panini press, at first I thought the bread was burning because it looked like it was smoking to all hell. I popped open the press and see the bread isn't toasted at all and what I thought was smoke billowing out from the press was actually a fark ton of steam.

In general toasted sandwiches lose their crunch much faster, sometimes this happens within minutes of taking it out of the toaster.

Has anybody else had similar experiences?
 
Polymathic said:
I've noticed the bread change recently, within the last couple months to be exact.

I first noticed this when I was making toast in my Panini press, at first I thought the bread was burning because it looked like it was smoking to all hell. I popped open the press and see the bread isn't toasted at all and what I thought was smoke billowing out from the press was actually a fark ton of steam.

In general toasted sandwiches lose their crunch much faster, sometimes this happens within minutes of taking it out of the toaster.

Has anybody else had similar experiences?
Click to expand...
Why arent you using a Phillips Xxxl air fryer to toast it
 
Polymathic said:
I've noticed the bread change recently, within the last couple months to be exact.

I first noticed this when I was making toast in my Panini press, at first I thought the bread was burning because it looked like it was smoking to all hell. I popped open the press and see the bread isn't toasted at all and what I thought was smoke billowing out from the press was actually a fark ton of steam.

In general toasted sandwiches lose their crunch much faster, sometimes this happens within minutes of taking it out of the toaster.

Has anybody else had similar experiences?
Click to expand...
You run into the weirdest life problems man.
 
c3n0byt3 said:
Yes they are possibly freezing the bread or keeping it really cold while transporting.
Then depends on brand. The new Albany loaves have that sealed bag which tends to retain moisture within.
Also gets moldy faster.
Click to expand...
Both Albany and BB, I haven't bought Sasko in a long time.

I have to say untoasted the brown bread of those brands feel a lot softer.

I've bought the Albany unsliced and that bread seems a lot more rubbery than I remember
 
Polymathic said:
I've noticed the bread change recently, within the last couple months to be exact.

I first noticed this when I was making toast in my Panini press, at first I thought the bread was burning because it looked like it was smoking to all hell. I popped open the press and see the bread isn't toasted at all and what I thought was smoke billowing out from the press was actually a fark ton of steam.

In general toasted sandwiches lose their crunch much faster, sometimes this happens within minutes of taking it out of the toaster.

Has anybody else had similar experiences?
Click to expand...
Somewhere in production, a saving has been made. Not just bread, eggs...anyone noticed that the shells have become way less robust...like a key element has been removed or reduced, impact the final product that gets dropped...again, someone trying to save production cost? -- + started noticing the drop in quality of products a month or so after lockdown hit us.
 
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