Bread Question.
Discussion
Generally I think British bread is pretty awful, rarely do I come across any that I actually like.
However the opposite is true on the continent. Nearly everywhere in France and Germany the bread is delicious.
Why is it so different? Is there a special ingredient or just different flour? Or is it the way it is cooked?
However the opposite is true on the continent. Nearly everywhere in France and Germany the bread is delicious.
Why is it so different? Is there a special ingredient or just different flour? Or is it the way it is cooked?
kiwisr said:
Generally I think British bread is pretty awful, rarely do I come across any that I actually like.
Can you define 'British bread'?Do you mean supermarket stuff, sliced white?
The bread from my local bakery is excellent. I've never found any continental bread that could match their soft, sweet cottage loaves with a gentle crust and fluffy interior.
biglepton said:
kiwisr said:
Generally I think British bread is pretty awful, rarely do I come across any that I actually like.
Can you define 'British bread'?Do you mean supermarket stuff, sliced white?
The bread from my local bakery is excellent. I've never found any continental bread that could match their soft, sweet cottage loaves with a gentle crust and fluffy interior.
In any case I've yet to find anywhere that can beat a fresh bagette in France or the small rolls (Brotchen) they have in Germany.
You really, really don't want to know how supermarket bread is made.
(in short - very short proving times and heaps of salt added to make up for the lack of the flavour that you normally get through proving, very high water content plus added fats to stop the loaf collapsing after cooking. The worst offenders apparantly spray their loaves with mould inhibitors too)
It's a shame there isn't a culture of local bakeries here like they have in Europe. However, as long as the general populace places low prices ahead of high quality, that will never change.
(in short - very short proving times and heaps of salt added to make up for the lack of the flavour that you normally get through proving, very high water content plus added fats to stop the loaf collapsing after cooking. The worst offenders apparantly spray their loaves with mould inhibitors too)
It's a shame there isn't a culture of local bakeries here like they have in Europe. However, as long as the general populace places low prices ahead of high quality, that will never change.
uberscruff said:
in short - very short proving times and heaps of salt added to make up for the lack of the flavour that you normally get through proving, very high water content plus added fats to stop the loaf collapsing after cooking.
In very short, CBP - the Chorelywood Bread Process 
Responsible for most of the ills of supermarket bread. It is increasingly difficult to get good local bread.
It is also down to the British love affair with the Med diet. We want bread like that in Italy and France, not like that from our nearer Northern European neighbours - which are far more suited to our wheat from cooler climes.
Can't say I am fan of German Bread though.
Noger said:
In very short, CBP - the Chorelywood Bread Process
That's the bugger - couldn't think of the name!I know, hold a French "French stick" by the end and it stays straight, do the same here and it wilts in the middle in a very sad way.
Even our local baker (Wescott Bakery near Dorking) has trouble with them, despite their English style Bloomers and Baps being delicious.
Not too hard to find good french bread in London. Victoria station has a Paul. De Gustibus. Sally Clarke. I was very lucky to work near the Southbank, where they have both Konditor and Cook and Maison Brilliant. And the King of french bakers, Poilane have an outlet here too.
That said, a bacon sandwich is best with cheap sliced white.
Even our local baker (Wescott Bakery near Dorking) has trouble with them, despite their English style Bloomers and Baps being delicious.
Not too hard to find good french bread in London. Victoria station has a Paul. De Gustibus. Sally Clarke. I was very lucky to work near the Southbank, where they have both Konditor and Cook and Maison Brilliant. And the King of french bakers, Poilane have an outlet here too.
That said, a bacon sandwich is best with cheap sliced white.
Noger said:
I know, hold a French "French stick" by the end and it stays straight, do the same here and it wilts in the middle in a very sad way.
Even our local baker (Wescott Bakery near Dorking) has trouble with them, despite their English style Bloomers and Baps being delicious.
Not too hard to find good french bread in London. Victoria station has a Paul. De Gustibus. Sally Clarke. I was very lucky to work near the Southbank, where they have both Konditor and Cook and Maison Brilliant. And the King of french bakers, Poilane have an outlet here too.
That said, a bacon sandwich is best with cheap sliced white.
Le Pain Quotidian in Marylebone has a reasonable approximation of a French Baguette - still not a patch on a proper Parisian one though. Even our local baker (Wescott Bakery near Dorking) has trouble with them, despite their English style Bloomers and Baps being delicious.
Not too hard to find good french bread in London. Victoria station has a Paul. De Gustibus. Sally Clarke. I was very lucky to work near the Southbank, where they have both Konditor and Cook and Maison Brilliant. And the King of french bakers, Poilane have an outlet here too.
That said, a bacon sandwich is best with cheap sliced white.
Paul isn't bad, still not a patch on the fresh stuff made in France, including their own shops.
It's not just supermarket bread though that is bad, it is virtually any of the high street/lunchtime shops including Eat, M&S, Pret etc.
Now admittedly with a plain white sandwich it doesn't matter that much but when you fancy rolls, baguettes etc to go with cheese it does.
It's not just supermarket bread though that is bad, it is virtually any of the high street/lunchtime shops including Eat, M&S, Pret etc.
Now admittedly with a plain white sandwich it doesn't matter that much but when you fancy rolls, baguettes etc to go with cheese it does.
...Simple answer. £50 bread maker and some decent flour.
These chaps make some of the finest flours:
http://www.bacheldremill.co.uk/flourproducts.htm
try making bread with their stoneground spelt flour - like mama used to make it mamma knew how to cook!
Waitrose and some of the bigger indies stock them.
These chaps make some of the finest flours:
http://www.bacheldremill.co.uk/flourproducts.htm
try making bread with their stoneground spelt flour - like mama used to make it mamma knew how to cook!
Waitrose and some of the bigger indies stock them.
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