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An art to make correctly. Why is it so rare to see properly warm crisp crusty bread?
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Replies: 28
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My local artisan baker is a weekly guilty pleasure at £3.80 for a large multi seeded.
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have an artisan local to me too but its absolute rubbish.
Mainstream wise, Lidl do a good job but proper bread is nigh on non existent. Mostly doughy pale baguettes or filthy "Sliced pan". Proper crusty golden bread is gold.....the key to a perfect sandwich |
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i went to an artisan baker, asked what was in the bread. the woman behind he counter asked what my sensitivity to it was. i said i was avoiding soy/soya - she pulled out a heavy plastic folder with a picture of every bread in colour, the recipe of every bread. every single bread had soy flour in it.
bread in history does not contain soy flour. Artisan ? it's a filler - because wheat flour has doubled in price worldwide since 2007. for thousands of years we've been eating wheat(spelt,durem, etc) our gut knows it. soy flour has 200 black marks against it - there is a site that tells you 200 wrong things about it, ranging from cancer causing to estrogen dumping into your body. i've found bread without it - but it's rare. soy/soya needs to be fermented for months to make it gut friendly. it grates at the gut. look up any bread recipe from years ago soy/soya is never mentioned. they adulterated bread in the past, the Victorians were killing people with all sorts of bread additives, alum, chalk, other dangerous stuff. typically killing children first. the wheat quality also drops. Allergies rising - is it wheat or soy? spelt wheat is easily digested by the gut, it's structure easily comes apart in the gut, but since the sixties we eat mostly dwarf wheat. a strain with high yields per acre. the golden wheat growing tall is in the past. in propaganda posters. |
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I could fit a window with Warburtons bread.
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Good info zorrostrikes..THANKS!
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Gotta be the Guitar Man, Shirley?
https://www.youtube.com/watch?v=CpOjQvADLG4 |
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I like stale rolls that are a few days old...love the texture.
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What do you do with them, Vel?
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EAT 'EM! - ffs Trilby - what IS HAPPENIN' to Rangers fans...????
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There is a great deli near me that bake there own bread, lovely crusty loaves. I couldn't give up eating bread up if I tried!
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 Vel, what do you eat them WITH? Just as they are? Dehydrated bread / rolls I smash up for breadcrumbs for coating fish, chicken, etc. |
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Bakery near me makes low GI loaves.
Absolutely fantastic bread. |
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I bought one of these badgers in my weekly shop at the w/e ... https://www.tesco.com/groceries/product/details/?id=295078934
Not sure of all the ingredients but it sure makes for good toast! |
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bread in stew can act like dumplings. nice.
i like tearing up bread adding it to lasagna to soak up gravy. bury the bread in the gravy. buttered toast with tomato sauce? cheap pizza(no cheese) lasagna on top of toast. dump the lasagna on bed o toast. sprinkle green foliage on top.(fk you Nigella. i win) |
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I don,t know what part of the country you're from Racingqueen,i know ould Mr Brennan with despite his sincere tones is only codding people all of the time, Pat The Baker is a misnomer.
A Skull uncut is what you are looking for,(Twomeys bakery) Sliced would have to be Herlihys They are mainstream in the south,could very well also be just regional, it seems with bread manufactures the bigger they become,the crappier the loaf is. |
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Trilby - eat them as normal, especially with soup...the texture reminds me of those low calorie Energen rolls you used to get.
Hate doughy rolls.  |
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In order to keep my bread intake under control, I get a decent quality seeded bread like those Tesco one's mentioned and put it in the freezer then use a slice or two a time as toast.
Weekends I may splash out on some fresh bread. I must give a shout out for grilled tomato toasted sandwich. Either grill a sliced tomato or two under the grill, or microwave if in a hurry and slap between two slices of toast. Underrated. |
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Totally concur with Jach the Hack above,
Fresh tomatoes, proper butter, lots of freshly ground sea salt and black pepper and if I feel like an indulgence a drizzle of balsamic |
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No doubt full of rubbish but I really really like Hovis Granary. I probably eat too much bread
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Waitrose Duchy Organic Wholemeal.
I have been buying this sliced bread for sometime now, like it because it's not full of additives and soya like other brands, equally good for sandwiches or toast. Can go off quickly, but fares well in the fridge. |
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This is my favourite song about 'bread'.. nice video to watch and have a sandwich to.
Baker Man - Laid Back. https://www.youtube.com/watch?v=ymdssZOAx3Q |
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every single bread had soy flour in it.
For zorrostrikes. Aldi everyday essentials medium sliced wholemeal bread. Allergy Advice in bold. No soy listed that I can see. |
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half hour trip on a bus to get to Aldi ?
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not every bread, my brother pointed out a loaf he bought - it had chalk in it?
i think locally Morton rolls have no soy in them? they're nice. just all the breads that are about cutting margins. a baker trying to get a quick buck. any baker that knows that soy is iffy and puts it into bread to save 30p a loaf? is a borderline poisoner. |
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I'started making my own sourdough bread. took a bit of time to get it right but once you do you realise just how bad most bread is these days. The Chorleywood process has a lot to answe for. Just another example of the supermarkets cooning the customers with a product which is good for them but not for you.
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It's the staff of life!
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bread is easy...
1 kg strong bread flour. 625 ml tepid water. X3 7 g sachets of dried yeast , or 30g fresh yeast. 2 tablespoons sugar. 1 level tablespoon fine sea salt. flour , for dusting. -------------------------------------- when did Soy or chalk enter the recipe? - just put the price up you poisoners. or sell us a half loaf. |
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Yes Zorro making bread is easy but it's also very difficult to get right and takes a lot of practice but once you've cracked it you wonder why you had so much trouble in the first place.
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