go for the dough

Danny’s Bakery in Narrabundah is well worth visiting for their excellent sourdough. Their loaves are also sold at many of the grocers at Fyshwick Markets, but if you visit the bakery then you can also pick up their fresh rolls, which are just amazing when hot out of the oven.

I used to frequent Silo for bread, but apart from the occasional winter visit for fresh baguettes, Danny’s is now my top choice for bread.

For those of us on more modest budgets – the $1.99 Pane di Casa from Aldi gets my vote. Toasted and with olive oil, fresh tomato and salt it is the bizness.

Woodfired breads from the indoor stall at Southside Farmers Market are great (and on Sundays too for poster at #7)

I agree that Cornucopia are nowhere near as good as they were a decade ago, and are shut all of this month anyway.

Good to know Carbone’s is still in production it is absolutely lovely – can you still buy loaves in paper bags at supermarkets?

Oh, best lamingtons and fruit buns I’ve had are from Urambi organic bakery in Phillip (they also have a stall at the Southside Farmers Market on Sundays).

There’s a family who turn up at the Southside Farmers Markets every Sunday, and their offering is the best ever. They have no other outlet, but their bread is worth waiting a week for. They set up outside in the courtyard (sort of opposite the sausage sizzle).

I just wish I wasn’t the only one in my family still allowed to eat bread; I’d give Woody-Mann’s recipe a go.

I only bother buying nice bread from the sourdough people at the Farmers’ Market at Epic on Saturdays. They do a nice crusty baguette as well.

Cornucopia is ok if you can brave the scrum at the weekend.

The fruit loaf made by the Infinity Sourdough Bakery at the EPIC farmers market is now one of my dietary staples – apricots, figs, hazelnuts and spices wrapped in a sourdough worthy of the name. Yum. (Yes, they’re from Sydney – but they make good bread. The savoury loafs aren’t bad either although they tend to be lighter than I like).

I also like Croissant D’Or – but only as a treat as the bread is pricey and their tempting pastries are life threatening.

I have to say Cornucopia leaves me cold – I haven’t been for years.

emd said :

Anything from Cornucopia is good.

Whilst still solid, I reckon Cornucopia have really dropped it in the last few years. Title for best baguette goes to Croissant Doir. For sourdough you’ll have to deal with the queues and the staff at Silo. Dom’s bread (ex Carbones) is the go for crusty Italian style bread, but it has to be consumed on the day it’s baked. (If not, splash a loaf all over with water and stick it in the oven at about 100 degrees for five or ten minutes.) Get it from the Bus Depot Markets on Sundays, or go to Fruitacious at Manuka (next to Coles) any other day and pay about $1-2 less than most other outfits will charge.

Apparently there’s an outfit in Fyshwick that makes awesome bread, but they’re not open on the weekend. (I’m sure someone will put in a plug for them in this thread.)

Other than that, I’d’ like to bemoan the lack of competition for Silo, and also the fact that there’s nowhere decent that I’m aware of that bakes on Sundays.

The rye loaf at Chifley shops is great.
Anything from Cornucopia is good.

If its traditional European type bread you are after, then I concur with Silo. IGA in Deakin also make (sell) Germania style buns, which are pretty much on the mark for similarity!

Haven’t bought bread for a year now.

6 cups bread flour
3 cups water
1 tbsp flaked salt
1/8 tsp instant yeast

Dump in plastic tub. Stir together with a spoon til combined – don’t bother kneading. Put on lid and forget about it for a day. Pull off a quarter of the dough, chuck the rest in the fridge for up to two weeks. Dust piece with flour, shape a boule (just stretch the top round to the bottom, give it a quarter turn, repeat til you’ve got a tight ball). Rest on baking paper for a couple of hours. Preheat oven to 230oC with pizza stone on the middle shelf and griller tray on bottom shelf. Dust / slash the top of the loaf, drop it on the pizza stone (paper and all), throw a cup of hot water in the griller tray, close the door, bake for 30 minutes, cool on a rack before slicing.

At the bus depot markets for something a bit special or at the Erindale bakery during the week. Better still try and make it yourself, at least you know what will be in it.

I cross the border with my Italian bread loyalties: Carbone’s from Queanbeyan is without peer, IMHO.

I’ll put a plug in here for 210 Degrees bakery at Hughes, they make some great bread – and the best mince pies I’ve ever had at Christmas!!