Bread

Two Tone

Member
Mixed Farmer
I make my own - put some milk powder in the mix to get the dark finish you are after
Here's another tip I discovered by accident. I ran out of enough flour to make a loaf. So substituted about a quarter of what I needed with Quakers porridge oats.

Couldn't believe how much more tasty the bread was! You get that just baked fresh smell for days and a good crust too.
Try it and you'll do so every time from then on.
This even works if you substitute another quarter for plain flour (but you do need the oat flour too).

Would the Soya be used in shop bought bread to enhance the protein?
 

Two Tone

Member
Mixed Farmer
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
I'm not into Organic. Quite happy for those that are, but it's not for me.

However, if you try using (organic) porridge oats to replace about a quarter of your wheat flour, I'm pretty sure you might like the results.

For those using a bread making machine, the recipe using 1/4 oats works just as well on a loaf baked in an hour as for the usual time. I can't taste any difference.
 

Exfarmer

Member
Location
Bury St Edmunds
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

All I can say is that Your Waitrose must source bread from different bakers than ours. The local stock is tasteless pap.
 
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.
The reason home made bread does not keep well is it does not contain the preservatives of the shop bread.

View attachment 676810

All that's in our local made bread.
Whats bread improver? Should not really need sugar! Sugar is poison!
Lot of people can't eat modern beard . Have you noticed beer belly sindrom in men .gluton bloat
You sure thats not beer?

I am really lucky, my wife uses bread maker to make sourdough overnight then cooks off in the aga.
Different days , different recipes, different weather, its like a lucky dip but I strongly believe in the benefits of the sour dough fermentation overnight, the break down of gluten etc.
Bread Matters by Andrew Whitley is a brilliant book about the politics and techniques of bread and well worth a read.
 

TheTallGuy

Member
Location
Cambridgeshire
The soya flour does a number of things including bleaching, improving softness and machinability. The big issue for me is that most commercial bread is made using the Chorleywood process which places rapid production and long life over quality and taste.
 

Derrick Hughes

Member
Location
Ceredigion
The reason home made bread does not keep well is it does not contain the preservatives of the shop bread.


Whats bread improver? Should not really need sugar! Sugar is poison!

You sure thats not beer?

I am really lucky, my wife uses bread maker to make sourdough overnight then cooks off in the aga.
Different days , different recipes, different weather, its like a lucky dip but I strongly believe in the benefits of the sour dough fermentation overnight, the break down of gluten etc.
Bread Matters by Andrew Whitley is a brilliant book about the politics and techniques of bread and well worth a read.
I don't wrong beer
 

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