Bread at Big C

[Freddy]

Today I had the joy of a Buriram Big C visit. The bread selection has improved. They are now baking a selection of new loaves. Having sampled the Oatmeal Sour Dough and the French Village Loaf, I can recommend both. My wife spoke to the lady at the bread counter and apparently they have started baking the new selection this week. She said they are giving it a try because they have seen so many Farangs of late.  I assume other Big Cs may already have a good selection but thought worth a post. All can be purchased ready sliced, whole or can be sliced at your requested thickness. Only downside is the price. All appear to be between 90 & 115 baht however the sour dough loaf is huge and compared to much of the bread available here, well worth it IMHO.

[davureborn]

I agree, getting better. Won't stop me making my own bread though. A year or two ago the only more or less decent bread was the baguettes from Makro, which have to be eaten on the same day.

[Freddy]

Blimey......Baking your own. Your a better man than me! Just enjoyed another 2 doorsteps of the sour dough which is really very good. toast and Bovril for Breakfast.   

[davureborn]

You sod, I am in dire need of Bovril, my last bottle cam with me from Switzerland which probably means that it was bought in the last century.
What do you mean exactly by sour dough, maybe we can do a deal...

[Westlife]

I'm not a big bread eater but I always keep a Small Farmhouse Brown ( 20 Baht) from 7/11 in the freezer if a fancy a Poached Egg on toast for breakfast 

[Freddy]

Now there's a thought. Bovril on toast with a poached egg on top!

[mahdam]

" They have seen so many Falangs of late"
I have been visiting Thailand and Big C for 11 years now and they have
only just noticed the Falang  customers ?? The fucking place is crawling with them
every day. And how much shelf space do they allocate to us ?? Next to x all.
A huge marketing opportunity missed. This company really do need to wake up to
the  marketing opportunities they are missing by ignoring us.   
 

[Westlife]

Now there's a thought. Bovril on toast with a poached egg on top!

Marmite and cheese toastie 

[Freddy]

You sod, I am in dire need of Bovril, my last bottle cam with me from Switzerland which probably means that it was bought in the last century.
What do you mean exactly by sour dough, maybe we can do a deal...

Don't really know what makes a sour dough a sour dough. Got a flavour all its own. Common in the States which is where I've had it before.
I've got friends coming over from the UK end of May and in July. Also I'm going back to UK for a fortnight in September. Bovril orders already in. I'm sure I can sort you a jar.

[Freddy]

I never suspected that Bread at Big C would be such an Emotional subject. 

[davureborn]

Right, sour dough on my to do list after finishing the extension and taking the brat on holidays.

[Freddy]

Davu. I just googled it. Apparently a yeast based batter is prepared in advance and allowed to ferment for a period of time. A portion of it is combined with the other bread ingredients whilst the remainder can be kept for addition to further baking. Longer it is kept the more it ferments and the stronger the flavour.

[urleft]

To make sourdough bread you need to have a "starter".   This in a concoction usually made with potatos that needs to be "fed" weekly. 

I experimented several years ago and failed. 

[davureborn]

" They have seen so many Falangs of late"
I have been visiting Thailand and Big C for 11 years now and they have
only just noticed the Falang  customers ?? The fucking place is crawling with them
every day. And how much shelf space do they allocate to us ?? Next to x all.
A huge marketing opportunity missed. This company really do need to wake up to
the  marketing opportunities they are missing by ignoring us.   

Apart from the fact that at least 50% of the products at BigC and Makro would be quite at home in Farangland, Big C has several aisles of stuff that I'm sure Thais would never have seen without Farang demand. Canned and bottled goods, wheat flour, breads and biscuits, potatoes... Makro does quite well also.

[davureborn]

To make sourdough bread you need to have a "starter".   This in a concoction usually made with potatos that needs to be "fed" weekly. 

I experimented several years ago and failed.

Flour, water and sugar. Many pages suggest that buying a sour dough starter is better than making your own as these will have been cultivated and refined over the years. I'll have a go, I got tired of making conventional bread. Don't expect me to be opening a bakery any time soon.
Cancel that, apparently I need Rye flour, I can't remember seeing that anywhere.