Why make your own bread?
I wondered why we go to the efforts we do to bake our own bread. In todays society we want everything quicker, faster, NOW!
Of course we want it cheaper to and "can you do a deal?"
On another post I asked with others about bread making courses in the East of England and have spent a delightful hour touring different real bakers web sites seeing this on the Barfoot Bakery Website I thought I would remind us why our own baked bread is best
What's wrong with modern bread?
The concept of "modern" bread changed in 1961, when the standard loaf was effectively redesigned. The British Baking Industries Research Association in Chorleywood, devised a breadmaking method using lower protein wheat, an assortment of additives and enzymes and high speed mixing and fermentation, which allowed producers to produce a loaf in record times. This method now accounts for over 80% of bread production in theUK.. High speed mixing, high levels of yeast and perhaps a lacing of enzymes are employed to force the dough to rise quickly, rather than allowing the bread to ferment and ripen in its own good time. These products may well then be sprayed with chemicals such as calcium propionate to prevent the growth of mould. Instead of the four standard bread ingredients - flour, water, salt and yeast - the following are now common in mass produced breads, and are often not listed in the ingredients: