Bread

[bobk]

I don't wrong beer

I think you do

 

[The Ruminant]

Drink

Feck

 

[Paddington]

Our bread is made from flour, yeast and water only and makes a lovely loaf if I say so myself. OK so it doesn't keep that long compared to shop bread, but a loaf is usually finished in two days anyway.
However if I succumb to a bacon buttie and brown sauce at a farm sale or other event, made from a white bap, I regret it later.

 

[Chasingmytail]

A lot of French bread isn't so good now much of it is shipped in frozen in boxes into the shops and baked on site, very similar to UK approach. Unless you go to a authentic bakers that is.

 

[ollie989898]

Closest you can get to genuine French fare is from Hotels or shops or cafes who source their pastries through Delice De France. Baked on the day its not far off the real deal.

 

[mo!]

I make my own with wheat, rye and spelt. I include a teaspoon of black treacle for flavour, if I have time I make a sponge first, it really helps give it a more sour edge. Once you get into the habit it takes very little time.

 

[Exfarmer]

Closest you can get to genuine French fare is from Hotels or shops or cafes who source their pastries through Delice De France. Baked on the day its not far off the real deal.

Oh dear no!
Delice de France is sh1t

 

[Chasingmytail]

Oh dear no!
Delice de France is sh1t

Haha agree its mass produced shite again much is frozen and cooked on site. I would guess Lidl prob getting some of their stuff from there to get that fresh smell in the shop???

 

[Dead Rabbits]

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

No danger of butter disappearance here

 

[Campbell]

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?

I tried your idea of adding oats to the bread mix last night... The present Mrs C was expecting more of rise this morning........easy now.........! Where has it all gone so wrong.?

 

[Northeastfarmer]

I tried your idea of adding oats to the bread mix last night... The present Mrs C was expecting more of rise this morning........easy now.........! Where has it all gone so wrong.?

View attachment 677082

Add some viagra to the mix...

 

[Bald Rick]

Lot of people can't eat modern beard .

Yeah, all the ladies have gone "Hollywood" (or at least what my "specialist" videos would have you believe)

 

[SilliamWhale]

Bought a breadmaker on ebay couple of weeks ago.

Apparently Panasonic was the best.

Going well so far, only done a basic white loaf and a half and half. Both of which have been perfect in the machine.

So I fancy experimenting a bit more. Rye bread and Spelt bread next I think

Where does everyone stand on bread turning you into a fat f**ker? Is it just some people it effects? Is it the Chorleywood process? They seem to suggest Rye bread is better but not sure if bull

 

[Widgetone]

Sadly the Panasonic bread maker that we had passed away, but in truth we were getting a little stale with the ( broadly ) same loaf.
Tried a fair number from the huge range on offer in the supermarkets, they're mainly all rubbish imho ( especially the Peter Kay people ).
Marks and Spencer is good, but we've cut down and feel better for it too.
No wonder 30% is thrown away

 

[Paddington]

Six seed flour makes lovely loaves in the breadmaker for one inch thick slices of toast covered in lashings of marmalade.

 

[The Ruminant]

Where does everyone stand on bread turning you into a fat fudgeer? Is it just some people it effects? Is it the Chorleywood process? They seem to suggest Rye bread is better but not sure if bull

It does make you fat when you eat it as I do - slathered in butter and strawberry jam and eaten in copious quantities

 

[primmiemoo]

Where does everyone stand on bread turning you into a fat fudgeer? Is it just some people it effects? Is it the Chorleywood process? They seem to suggest Rye bread is better but not sure if bull

The old Staff of Life breads feed the inner flora, it seems, and ensure a healthy, diverse gut flora that can utilise our food to the full. It's all about steady release of energy.

The Chorleywood Processed breads feed only the sugar loving gut bacteria, crowding everything else out.

There's an irony here, somewhere. Here's a bunch of farmers who probably know a great deal about livestock nutrition for best results and welfare, yet aren't as well up on our individual bodily requirements.

I give up on pretty much all supermarket "made in our bakery" breads because they're steamed, sugary, fatty, addictive carp (including Waitrose and M&S, alas.) There's just two bakers whose bread I feel to be nutritious when I eat it. One's 20 miles away, and the other's getting on for 80

PS, Don't our German cousins call rye bread Pumpernickel for a very good reason?

 

[Kiwi Pete]

Making bread is one of the best things about not sleeping much.
I put all sorts of stuff in mine - sweetcorn and sunflower bread smells (and tastes) awesome toasted
and I sometimes bake a chocolate bread glazed with honey, that's a nice one too.

It certainly doesn't need preservatives, but I think the bought bread is all shite, to be perfectly Francis

especially white breads - who does that?







I wouldn't feed that to ducks