Thank you all for your interesting comments..
So really it would seem that we are both correct with our bread cutting, just down to personal choice I guess.
Pauline was brought up to cut the sliced square loaf into oblong shape, I was brainwashed by my Mother to always cut corner to corner, all about presentation , my Mum would say, but she from a very early age was involved with the catering industry.
My Mum was working in posh hotels in the Isle of Man from a very young age, she had to support my widowed Grandmother, and one of her first jobs was to slice the fresh baked bread on a huge slicing machine, then she would prepare sandwiches in the small triangular mode and present them with precision, everything inspected by the head waitress before arriving on the guests plates.
She also had to do mixed plates white bread and brown bread, usually Hovis.
I personally have always preferred brown or nutty type bread and now that I'm also the main cook in our household ,amongst other jobs, I've had to stop making our own bread and I buy mainly integral family loaves from Mercadona, 1.25 euros per loaf.
Occasionally I break with my routine and buy a big rustic loaf from our local baker and hack big chunks , smother it with best butter and make a big bacon sarnie...like Sid...
Please don't tell anyone about my moments of madness with fresh bread, it might spoil my street cred...
Saludos,
Gordon,
And I'm just off to our local bar for coffee and churros...another moment of madness..
