{"id":584,"date":"2020-04-05T23:02:12","date_gmt":"2020-04-06T03:02:12","guid":{"rendered":"http:\/\/pvhstiburon.com\/?p=584"},"modified":"2020-04-27T17:19:40","modified_gmt":"2020-04-27T21:19:40","slug":"584","status":"publish","type":"post","link":"https:\/\/pvhstiburon.com\/index.php\/2020\/04\/05\/584\/","title":{"rendered":"The Official Bread Review"},"content":{"rendered":"\n

By Will Lazzara and Levi D’Amato<\/em><\/h4>\n\n\n\n

     Will and Levi went to the local Fresh Market and Publix to purchase the loaves of bread that would be brought into the journalism class to be reviewed. They collected a variety of spreads such as butter, goats\u2019 butter, jelly, pepper jelly, honey, hummus, and more.  <\/p>\n\n\n\n

     The bread was reviewed on several factors: taste, texture, variability in uses, dipping\/spread, and accessibility in price and ease of finding it to purchase. <\/p>\n\n\n\n

The following weights are below:<\/p>\n\n\n\n

Category<\/th>% Of Score<\/th><\/tr><\/thead>
Taste<\/td>35%<\/td><\/tr>
Texture<\/td>25%<\/td><\/tr>
Variability<\/td>15%<\/td><\/tr>
Dipping\/spread<\/td>15%<\/td><\/tr>
Accessibility<\/td>10%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

     The review was well received and garnered some surprising results to what the people\u2019s favorite type of bread was.<\/p>\n\n\n\n

Bread Type<\/th>TBR (Total Bread Score)<\/th><\/tr><\/thead>
Baguette<\/td>9.6<\/strong><\/td><\/tr>
Ciabatta<\/td>8<\/strong><\/td><\/tr>
Pumpernickel<\/td>6.69<\/strong><\/td><\/tr>
Brioche<\/td>8.7<\/strong><\/td><\/tr>
Olive<\/td>6.06<\/strong><\/td><\/tr>
White<\/td>7.85<\/strong><\/td><\/tr>
Asiago<\/td>7.48<\/strong><\/td><\/tr>
Naan<\/td>7.45<\/strong><\/td><\/tr>
Challah<\/td>7.67<\/strong><\/td><\/tr>
Sourdough<\/td>7.87<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Sourdough<\/strong> bread was well received, as the reviewers were fans of the soft texture. It could be eaten with a variety of spreads, is very variable in use, and easy to purchase. It got a Total Bread Rating<\/em> (TBR) of 7.87.<\/strong><\/p>\n\n\n\n

     Challah<\/strong> bread\u2019s eggy taste was surprisingly a hit with the class, but the chewiness of the bread decremented the enjoyability of the bread. It was delicious with olive oil, but couldn\u2019t be used and prepared with other dishes, and was difficult to find for purchase significantly reducing the total bread score. Despite its blatant issues, the Challah bread received a solid Total Bread Rating<\/em> (TBR) of 7.67<\/strong>.<\/p>\n\n\n\n

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     Naan<\/strong> was a hit with the hummus, as the soft pita-like texture blended beautifully with the traditional middle eastern dip. Naan is commonly used in plenty of dishes throughout many cultures, but was difficult to find in the \u201cvery diverse\u201d Ponte Vedra grocery stores. Naan received a TBR of 7.45<\/strong>, slightly below the median score.<\/p>\n\n\n\n

     The cheesiness of the crisp crust of the Asiago<\/strong> bread was well received, and it was devoured within minutes. It soaked in the olive oil and butter when eaten with it creating a nice taste. However, the Asiago bread was difficult to find and was pretty expensive which negatively affected its total score. It received a TBR of 7.48<\/strong>.<\/p>\n\n\n\n

     Surprisingly the white<\/strong> bread received fairly high ratings, as the variability, and amount of spreads that could be put on it was vast. It had a cheap price, so it came with a high TBR of 7.85<\/strong>.<\/p>\n\n\n\n

     The Olive<\/strong> bread came through as a disappointment to the reviewers, clocking a TBR score of 6.06<\/strong>. The texture and dipping\/spread factors were very low, although the variability had a solid score of 7.5. <\/p>\n\n\n\n

     Coming in as the most popular bread, Brioche<\/strong> shocked the taste buds of the reviewers. The taste was a score of 8.7<\/strong>, and the reviewers seemed to enjoy the sweet pastry-like bread. The variability was the only slightly low score, coming in at a 6.5. <\/p>\n\n\n\n

     Pumpernickel<\/strong> was largely unpopular among reviewers, with a score of 6.69<\/strong>. Not nice. The reviewers especially didn\u2019t like the texture of the bread, but felt that it was good for variability purposes. <\/p>\n\n\n\n

     Ciabatta<\/strong>, the classic Italian bread, was fairly appreciated among reviewers. It clocked extremely solid scores, all ranging from 7 to 9<\/strong>. Therefore, it was largely received as the most reliable bread, as it had no failing grades in any category. <\/p>\n\n\n\n

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     Very surprisingly, the Baguette<\/strong> came through with a whopping taste score of 9.6<\/strong>, although it had a very poor texture score. Finishing as the second highest TBR, the French bread was appreciated for its accessibility and largely admired by the bread reviewers. <\/p>\n\n\n\n

Continue reading on the next page for background on the bread <\/strong><\/em><\/h5>\n\n\n\n\n\n\n\n

Bread History<\/strong> and Info<\/strong><\/h2>\n\n\n\n

The French Baguette<\/strong> has a long thin loaf with a crisp crust, and is made of basic lean dough. Created in the 19th<\/sup> Century by Austrian baker Andrew Zang, it was brought to France where it quickly developed into a beloved breakfast item, and a cultural icon.<\/p>\n\n\n\n

     Sourdough<\/strong> bread has origins dating back to ancient Egypt. The bread is made by using local type of bacteria, called lactiballus, that produces an acid that makes the dough taste sour. It quickly became the most widely consumed bread in all of the old world, spreading through Greece, the ancient east, and Rome.<\/p>\n\n\n\n

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     Ciabatta<\/strong> bread was invented in 1982 by Italian baker Arnaldo Cavallari, as an Italian alternative to the popular baguette. It became popular among businessmen to make sandwiches, with its somewhat elongated, broad, and flat loaf.<\/p>\n\n\n\n

     Popular in northern Italian households, Asiago<\/strong> bread is made by baking Asiago cheese into a basic yeast bread. The cheese is from unpasteurized cow or sheep milk and is known for its smooth flavor. It dates back over 1,000 years.<\/p>\n\n\n\n

     Brioche<\/strong> is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb. The brioche was first mentioned in 1404, when it was originated in Brie, France. Brioche was very popular as a breakfast item, especially when served with coffee or expresso. <\/p>\n\n\n\n

     Naan<\/strong> is a leavened, oven-baked flatbread. The recipe was first mentioned in 1300, but historians believe it was first created long before. The word \u201cNaan\u201d translates to bread in ancient Persian, and was a staple of Indian and Asian cuisines for centuries before its discovery by Europeans. After being mentioned by William Tooke in his travel logs, it grew widespread and can be found in many grocery stores to this day. <\/p>\n\n\n\n

     Challah<\/strong> is a Kosher loaf of braided bread. The simple dough is made with eggs, water, flour, yeast and salt. The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor. Developed by Jewish bakers, the name \u201cChallah\u201d first became associated with the bread in the 15th<\/sup> century. However, it has had a place in Jewish rituals such as the Sabbath for generations. <\/p>\n\n\n\n

     Pumpernickel<\/strong> is a heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. The bread originates in Germany and was first mentioned in the 18th<\/sup> century by a German poet. The bread grew popular because of its durability, especially how it is able to survive the harsh winters in Germany. <\/p>\n\n\n\n

     Olive <\/strong>bread is a type of bread which is made with the addition of olives, most commonly the Greek brine<\/a>-cured olives known as Kalamatas, although other varieties of olive are perfectly acceptable. Because of the abundance of olives in the Mediterranean region, olive bread grew to be a tasty and popular snack. It can be spiced with personal preference, and is also enjoyed with cheeses at times. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

     White<\/strong> bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed. White bread grew popular in the late 1800\u2019s and began to resemble the bread of industrialization and the working class. To this day, it is the most popular bread in the United States and is heavily used in sandwiches such as grilled cheeses. <\/p>\n","protected":false},"excerpt":{"rendered":"

By Will Lazzara and Levi D’Amato      Will and Levi went to the local Fresh Market and Publix to purchase the loaves of bread that would be brought into the journalism class to be reviewed. They collected a variety…<\/p>\n","protected":false},"author":2,"featured_media":594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pgc_meta":"","footnotes":""},"categories":[2,18],"tags":[19,15,20],"jetpack_featured_media_url":"https:\/\/pvhstiburon.com\/wp-content\/uploads\/2020\/04\/breadoverhead-5-scaled.jpg","_links":{"self":[{"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/posts\/584"}],"collection":[{"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/comments?post=584"}],"version-history":[{"count":11,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/posts\/584\/revisions"}],"predecessor-version":[{"id":629,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/posts\/584\/revisions\/629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/media\/594"}],"wp:attachment":[{"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/media?parent=584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/categories?post=584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pvhstiburon.com\/index.php\/wp-json\/wp\/v2\/tags?post=584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}