Bread
Triticum aestivum · Grain
3 varietiesTop 10 pairings
Baked dough of flour, water, salt and a raising agent: humanity's oldest processed staple and the everyday carbohydrate of much of the world. Good bread smells warm, malty and toasty, its crust crisp, its crumb springy.
Picking a good onedrag
Crust crackling, crumb springing backDry through, or spotted with mould
Day-oldEveryday bestThe all-rounder. It slices cleanly now for sandwiches, toast, bruschetta or dipping.
The crustFirm and dry, crackle gone quiet
The squeezeSprings back slowly, still soft
Smell at the crustFaintly yeasty; sourdough tangy