Speaker 1: The christ John O'Connell Breakfast Show podcast. This week's Mount Rushmore,
Speaker 1: We're going to get into it. It's a big one.
Speaker 1: You're gonna have strong opinions, because actually, I think everyone
Speaker 1: does have strong opinions on this. What we're talking about
Speaker 1: is your best friend. When you're looking for something easier
Speaker 1: to eat, It's always there for you. I can't even
Speaker 1: imagine a world without it. In fact, in fact, it's
Speaker 1: the worst line in John Lennond's Imagine when he says,
Speaker 1: imagine a world without bread. I can't. I don't like
Speaker 1: that line. This, Yeah, it is third Stanza. It says,
Speaker 1: imagine there's no bread. I don't want you, John. I
Speaker 1: like the other stuff, John, I like that utopia, but
Speaker 1: I like your world with bread. I don't. What's the
Speaker 1: point in living without bread? You need bread. It's always
Speaker 1: there for you. But when you think about you have
Speaker 1: a couple of go to kind of breads you like,
Speaker 1: and then you have suddenly a strong opinion on a
Speaker 1: certain breads that you don't like for some reason. And
Speaker 1: I'm going to call it out right now, Jack Ravener.
Speaker 1: Jack and I were having our team conference call yesterday
Speaker 1: and then it drifted just like this show into more
Speaker 1: ramblings and we got we were bouncing and expose in
Speaker 1: the overrate, and it's time to call it now. Twenty
Speaker 1: twenty is the year that sour dough got called out
Speaker 1: for being a bs bread.
Speaker 2: Yep, every hipster cafe now will serve as standard sourdough
Speaker 2: bread with your eggs. I would rather just get your
Speaker 2: basic white bread square with eggs. It's easier to cut through.
Speaker 2: Sourdough is stupid hard to cut through. You end up
Speaker 2: pushing all your eggs and stuff over the side, so
Speaker 2: you can soar almost through the sour.
Speaker 1: It's the crust. You could build wolves out the crust
Speaker 1: of a sour dough. Troum wants a cheaper alternative to
Speaker 1: wall between America and Mexico and make one out sourdough crust.
Speaker 1: You can't you cracker tooth on that stuff.
Speaker 2: It's you need a steak knife to get through it.
Speaker 3: You can't go sorry, you can't call sour dough stupid.
Speaker 3: Jacket's perfect with a beautiful hot bowl of soup.
Speaker 1: No, it's perfect for seventeen seconds and then that bread
Speaker 1: goes bad. You can't even get out the soupermarket into
Speaker 1: the car, and it's like a daddy long legs of bread.
Speaker 1: It's like it's hard and or crystallized or something that exteria.
Speaker 2: The only way it might be acceptable with soup pats,
Speaker 2: I'll give you that is the soup if it's hot
Speaker 2: enough to break down the crusty wall into a normal
Speaker 2: soft bread. But I'll tell you what is soft most
Speaker 2: other breads, and they will do the trick absolutely.
Speaker 1: So Okay, if we're gonna get in now to that
Speaker 1: big mount rushmo up on that mountain side. What breads
Speaker 1: have to go in there? Jack? What want for you?
Speaker 1: Demands to be up there?
Speaker 2: I Am going for the basic baker's delight white loaf.
Speaker 2: It can have poppy seed on the side, it can
Speaker 2: have sesame on the side, but it's not whole meal.
Speaker 2: There's no funny stuff in the bread. It's just your
Speaker 2: basic white bread. Every time works every time. It never
Speaker 2: lets you down, does it? And sometimes it's a bit
Speaker 2: of butter on it is enough. Yeah, oh hot toast
Speaker 2: with melted butter.
Speaker 1: Sweet eat YEA. Sometimes I like to sprinkle a bit
Speaker 1: of pink Kimlaine salt because I'm a fancy mount Hello,
Speaker 1: make it rain Pink Himalayanes. Oh that is so nice.
Speaker 1: I saw you need on there. Yeah, that's it's just
Speaker 1: a classic. It delivers every time that has to go there. Patsy,
Speaker 1: what's it for you?
Speaker 3: Well, it takes me to Baker's Delight as well. And
Speaker 3: I love a cape seed loaf or even they do
Speaker 3: it in a bunner as well.
Speaker 4: But it's delicious. It's got heaps of grains and no,
Speaker 4: it's brilliant.
Speaker 1: Tell you what I'm doing right now on the top
Speaker 1: of Mount rush Wall. I'm drop kicking that seed. No,
Speaker 1: I'm yeah, that's tarsel on it.
Speaker 4: Don't keep your regular.
Speaker 1: So much grainy stuff in there.
Speaker 4: It's like, it's delicious. It's a meal. It's a meal
Speaker 4: in bread.
Speaker 2: Grains. I don't know where that starts.
Speaker 1: They're not welcoming, hey grains. You won't invite it to
Speaker 1: the bread party.
Speaker 4: Jack, what do you think white bread's made of?
Speaker 1: I don't, I don't know. I tell you what, it's delicious,
Speaker 1: science and mighty white greatness. Okay, it's a cool. What's
Speaker 1: your favorite type of bread? Can you tell? The show's
Speaker 1: gone still crazy? We're actually arguing about types of bread.
Speaker 1: Why it's gonna window as well.
Speaker 2: Before you ask the people, tell us what boy George said.
Speaker 1: I come to that in a minute. Okay, Boy George
Speaker 1: waded on this last night on my Twitter feed about
Speaker 1: types of bread and my thoughts on sourdoat being a
Speaker 1: ps bread. All right, give us a call. What do
Speaker 1: you think is the greatest type of bread? For Christian
Speaker 1: O'Connell Breakfast Show podcast this week Mountain Rushmore, we're talking
Speaker 1: about the best and worst types of bread. Bread's always
Speaker 1: there for you. When I used to come on from school,
Speaker 1: I think that's mainly all I ate for about ten
Speaker 1: years of my life was bread, and it never let
Speaker 1: me down. Good day, bad school. Bread was always there,
Speaker 1: a good it before when I got in that house,
Speaker 1: it was always waiting for me good times. All right,
Speaker 1: tell you what I've got no time for. What do
Speaker 1: you stand on? Cheer and seeds and all that mucking breads?
Speaker 2: I can do if it's around the outside, so it's
Speaker 2: just on your crust, Okay. Can I just read the
Speaker 2: cape seed loaf which I investigated further. Pats called it
Speaker 2: her favorite. Read you what's in the cape seed loaf?
Speaker 1: Please? Do?
Speaker 2: I mean? You'll just turn your nose up at this
Speaker 2: whole grain flour, kibbled rye, rolled oats, malted wheat flakes,
Speaker 2: rolled barley, soybeans, kibbled mung beans, too much.
Speaker 1: Kibble, kibble, dogs and goats.
Speaker 2: Kibbled mung beans.
Speaker 1: Turn off there, yeah, mung beans, get out and flour.
Speaker 1: That's all you need. Bread, isn't it mung beans? No no, no, no,
Speaker 1: no no, that's a salad. Stay in the salad all
Speaker 1: right a couple of months. I'll tell you what I
Speaker 1: love is a baguet, yes, yes, stick now that has
Speaker 1: a crusty stirrup, but not too crusty, not too crusty,
Speaker 1: easily broken through that crusty wall. Great in soup or
Speaker 1: great as a sandwich as well. Love a French tea,
Speaker 1: I tell you. Also loving coals and woolworst they do
Speaker 1: those really cheap white burger buns like a rhosh. It's
Speaker 1: not the bresh, the briosh. You go up a couple
Speaker 1: of cents for that, and they're lovely, the old briosh
Speaker 1: burger bun. Know that those white kind of hamburger type
Speaker 1: rolls from coals and woo yeah, wolworst they are cheap.
Speaker 1: You get them from about six or about fifty cents.
Speaker 1: Those are so good just to I don't even butter them.
Speaker 2: I just righted, no, you can't dry.
Speaker 1: I put it apart, just shove it in my mouth,
Speaker 1: not just that with a slice of that tasty cheese.
Speaker 1: So I almost like make the sandwich in my mouth
Speaker 1: like a cementric.
Speaker 2: You need what do you wash it down with water?
Speaker 2: You need some kind of That's what butter does. It
Speaker 2: makes it more liquid.
Speaker 1: When I get that hungry food rage. I don't have
Speaker 1: the water because I don't want to be diluted. But
Speaker 1: afterwards I find it puffs up. It's like somewhere do
Speaker 1: my windpipe and I'm almost so dry, really dry, and
Speaker 1: it almost expands in me. I'm like, a.
Speaker 2: What is that feeling that you get? It's halfway down
Speaker 2: the body, isn't it that? It's like a tight not
Speaker 2: in your something when you eat bread too.
Speaker 4: It's the gluten yea.
Speaker 1: All right, let's go oh yeah, I'm told you a boy, George. Yeah.
Speaker 1: By the way, Angela Bishop, she's on Channel ten, isn't she?
Speaker 1: Of course? All right? Studio ten one. The co hosts
Speaker 1: on there, Christian, You're right about sour though. Now let's
Speaker 1: talk Turkish a true king amongst breads. Bishop, I agree.
Speaker 1: Are those the views of you or just Channel ten?
Speaker 1: I don't know, but anyway, I agree, Turkish bread is
Speaker 1: a great bread.
Speaker 2: We had Turkish bread with dinner last night.
Speaker 4: Thumbs up a Kasha a Turkish.
Speaker 1: Again, Kasha. Tell you what the casher is. There's too
Speaker 1: much bread there. The ratio isn't right, It's too much.
Speaker 2: This is coming from the guy who just shoves dry breads.
Speaker 1: Okay, I've got a problem. Okay, I'll tell you another
Speaker 1: great one that's got to go up. If you're talking Turkish,
Speaker 1: and let's make this international. Let's make this global. Breads. Yeah,
Speaker 1: welcome up here on the Mount.
Speaker 2: R Yes, that's it.
Speaker 1: That's definite one of the greatest breads. And also you
Speaker 1: get different types of nanns, the Peshwari nam which is
Speaker 1: the sweeter one where then they currents and some of
Speaker 1: that Kiman kimonas great as well. Oh. Bread Talk new podcast,
Speaker 1: new podcast coming soon to the iHeart platform with me
Speaker 1: catch up with a different celebrity each week. We took
Speaker 1: our favorite breads. Bread Talk. I'm turning it out. There's
Speaker 1: something in actually I'm going to write down bread all right,
Speaker 1: this coat to the lines, I mean, boy Jee said,
Speaker 1: but we'll come back to that. Hanya, good morning.
Speaker 5: Ah, Hi Christian, how are you?
Speaker 1: Yeah? What's up?
Speaker 5: Yes, I'm here to defend true sourdough. You're wrong about saado.
Speaker 1: All right, I'll give you, I'll give you the show
Speaker 1: right now to us.
Speaker 5: I'm completely on board with the hard crust sowdo, which
Speaker 5: is not true sourdough. True sowdo goes back hundreds of
Speaker 5: years back where I come from. In Poland, we culture
Speaker 5: sell the sour east culture with culture and culture and culture.
Speaker 5: It takes a whole week to make a good sourdough,
Speaker 5: a whole week to make one loaf of bread beautiful,
Speaker 5: So it is beautiful, absolute beautiful, and to all about
Speaker 5: the fine balance of the sour flavor as well as
Speaker 5: all the subtle flavors of the rye flower. And if
Speaker 5: you make the right proper sour dough, it is just divine.
Speaker 5: It's not hard, it's absolutely beautiful. And I'm with you
Speaker 5: with this sort of fake sour dough that's out there,
Speaker 5: true pre data scandal.
Speaker 1: What they've done. The Polish tradition, yes, really really annoys,
Speaker 1: really annoy the tainted. They tainted an ancient tradition they have,
Speaker 1: they have culture.
Speaker 5: I feel the rage every time I get yes, every
Speaker 5: time I get bread in the hipster cafe and it's
Speaker 5: just a hard lump, I feel raged.
Speaker 1: I'm now going to be enraged for you've got passive
Speaker 1: enragement and you follow.
Speaker 2: Crusts are even dangerous to eat if you if you
Speaker 2: buy down, cut cut the gums.
Speaker 1: The best friend of dentist is sour dough. I think
Speaker 1: they bake that crappy sour dough and sneak it in
Speaker 1: the shelves sea markets. Don't even know who put this here.
Speaker 1: It didn't come off the lorry. Who's putting this here?
Speaker 1: There's dentist and the BMW is driving around chucking sour
Speaker 1: dough to people.
Speaker 2: I would love to taste the true.
Speaker 1: So now that you're right, the culture and the ye s.
Speaker 1: But it does a week to make a great proper
Speaker 1: loaf of it. Right.
Speaker 5: There's a Polish friend we have runs a bakery and
Speaker 5: he's actually brought the yeast culture over. That is Sam
Speaker 5: who has been cultivating for one hundred years. She bakes
Speaker 5: his bread.
Speaker 1: It takes a week to stay making it one hundred years.
Speaker 1: It'll be a great loaf, beautiful.
Speaker 5: The culture has been going for that. His bread actually
Speaker 5: won the Best Bread of Australia award.
Speaker 3: Get out of it.
Speaker 1: I didn't know that. That's amazing. Get on Google, Jack,
Speaker 1: I need to get into this after seven Haney, this
Speaker 1: is great.
Speaker 5: Yes, the basic is called right Cross. If you're interested
Speaker 5: in dandel whereabouts is it?
Speaker 1: It's Dan's and all right clas.
Speaker 5: But I think they may be closing because of the situation.
Speaker 5: So my mom and dad have sucked up freeze and
Speaker 5: falls of this break because we cannot survive.
Speaker 1: Can I buy half? I just want to slice.
Speaker 5: I can bring you a loaf if you like, because
Speaker 5: I live in Richmond, so I can just pop one
Speaker 5: over to the studio if you I love.
Speaker 1: That, Hanya. So glad we took your call. I'm now
Speaker 1: you know what politicians never They never say I got
Speaker 1: something wrong. I'm going to sit now, certainly and apologize.
Speaker 1: I judge sour doughs too soon. It's the kind of
Speaker 1: one we get over here, but the proper one up.
Speaker 5: But it's yes, yes, the one they make here it
Speaker 5: only takes a day to make. They take a whole
Speaker 5: week to beg this one life, and it's divine.
Speaker 1: I look forward to trying this very much. You call
Speaker 1: your over.
Speaker 5: Thanks.
Speaker 1: What we're living in now where you get excited about
Speaker 1: listen and dropping off a loaf? Hello, Christian O'Connell Breakfast
Speaker 1: Show podcast