Bread

[caveman]

For a few years now I've found it almost impossible to source a really good loaf to my liking as local bakers quit or get taken over and recipes change etc.
Most shocking of all......just recently I have been looking at ingredients listed on the packging of branded breads.
To my amazemnt I've noticed that most of them list soya flour as included.
Is this a new thing?
What are the benifits?
Why?
Are flours used by independent bakers contaminated with this weed?
I am so peed off that one of the simplest and greatest pleasures in life, a great plain white scorched loaf with an almost black upper crust, seems to have gone forever.

 

[whatnow]

How about getting a bread maker and making your own?

 

[caveman]

How about getting a bread maker and making your own?

I've got one and used to make plenty but could never replicate the kind of white loaf of which I describe. Also, when it goes unused for a short while, the missus keeps hiding it in the attic, then it gets forgotten!!!!

My rant is really on my discovery of the inclusion of soya flour.

 

[Farmer Roy]

im guessing soy flour may help with shelf life or consistency or something ? Cant be an economic decision surely given the actual value difference ?
dunno if common or not ?

not hard to make your own bread, you don't need a machine, just knead it yourself
an oven gives a better crust than a bread maker anyway, if that's what you like

interestingly, artisan or specialist breads seem to be on the rise ( ) here

 

[Still Farming]

Grow some good old Hereward.

 

[Farmer Roy]

rather soy flour ( which has been consumed by humans for thousands of years ) than all the E numbers, preservatives, sugar etc which seem to make it into the supermarket loaf

 

[Exfarmer]

It’s strange, so many of the traditional bakers are converting to sour dough production.
I quite like it but am concerned butter consumption doubles using it as the holes in the bread take all the butter.
I miss the good old fashioned bread which fresh, only really needs butter on it. However one problem they face is the removal of salt from the recipes which makes it pretty insipid

 

[Blod]

I make my own bread with a mix of sour dough mother and dry yeast. It keeps for ages which I attribute to the starter, and not too aerated due possibly to the dry yeast. It gets a decent crust too.

 

[Steevo]

I find bread a real struggle too. Used to have a cracking bakery nearby who did lovely bread but they closed a while back.

Jacksons bread is the best supermarket type I can find....but it doesn’t come close to real bakery bread.

Also tried a bread maker but found it disappointing. Bread wasn’t as flavoursome as I’d hoped, and it wouldn’t keep well. Left out it went hard, wrapped up it stayed soft in the middle but then crusts went chewy and tough but soft. I did hear a paper bag would help but haven’t used it since.

 

[Still Farming]

All that's in our local made bread.

 

[Farmer Roy]

you only need 4 of those items to make bread at your kitchen table . . .

 

[Still Farming]

you only need 4 of those items to make bread at your kitchen table . . .

Just cover themselves maybe .

 

[Clive]

I make my own - put some milk powder in the mix to get the dark finish you are after

 

[Still Farming]

you only need 4 of those items to make bread at your kitchen table . . .

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Not to mention all the chemicals to grow it ???

 

[jellybean]

If you are a proper @caveman why do you want bread? The odd wooly mammoth should satisfy your hunger pangs!

 

[Farmer Roy]

Not to mention all the chemicals to grow it ???

not chemical free, but only a relatively few are used on our wheat. Maybe 2 herbicide sprays early - mid tillering, definitely no insecticides or fungicides & no glyphosate pre harvest desiccant . . .

 

[Northeastfarmer]

Get a bread maker..best bread you will taste

 

[Derrick Hughes]

Lot of people can't eat modern beard . Have you noticed beer belly sindrom in men .gluton bloat

 

[Chasingmytail]

terrible stuff the rubbish that's in bread to keep it so fresh for long so is hideous. My understanding on Soya is its a colour improver. Im not sure when it was added but Im not happy about it being in bread as far as I am concerned its not a necessary addition. I don't want soya in my food -GMO and highly sprayed crop. Yet to understand its other hormone effects etc.

I have been making bread for a while now. Im not brilliant at it but it passes for the kids. Mine has all organic ingredients - flour, yogurt, olive oil, milk, yeast, salt and sugar. I did think about sour dough but I never get around to it. Worth seeing if you can get your hands on a culture and keep it. Pretty easy when you get into the swing of making it. I do an overnight sponge as I find this improves flavour and overall texture.

Some people tolerate slow breads over fastly made shite. Yeasts, crap quality wheat all can have an effect on the gut. Im back to white bread as I do struggle with whole wheats.

Waitrose do a Duchy organic sliced loaf which is acceptable. Waitrose also do the best selection of good fresh bread.

Other than that then you have to get into the habit of making some yourself. Taste comes from quality flour (may have to buy it direct from mill), butter, and long slow ferment which is why bread makers fail. The fermentation as a sponge is what bring flavour.

Overall though we have cut down on bread and eat a lot of salads & seeds

 

[Mac10]

Gave up bread about 6 months ago. Feel much better for it, tons more energy, less bloated and lost a bit of weight too without even trying