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Bread!!! |
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#26 |
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Forum Member
Join Date: Aug 2009
Posts: 5,103
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Quote:
That's a big claim to make. I know for certain that my local supermarket, the bloomers, tinned and french sticks are all baked from fresh and not frozen.
This makes for interesting reading. http://www.sustainweb.org/pdf/are_su...mers_pants.pdf |
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#27 |
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Join Date: Jan 2012
Posts: 2,694
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Quote:
You can't possibly know that for certain. There's been quite a bit in the press in the last couple of years about the very lax labelling and advertising laws when it comes to the supermarkets' claims of 'freshly baked bread, made on the premises'. They might not necessarily bring in frozen or part-baked loafs, but the actual dough is often made elsewhere, packed with additives and then shipped to supermarkets. That is not freshly baked bread. Supermarkets are very tight-lipped when it comes to divulging exactly how they make their bread.
This makes for interesting reading. http://www.sustainweb.org/pdf/are_su...mers_pants.pdf But you are wrong because I DO know for certain. In my local supermarket, the bloomers, tinned bread, french sticks and buns/baps are all made and baked fresh with bags of flour on premises |
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#28 |
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Join Date: Dec 2010
Location: Wirral Peninsula
Posts: 4,775
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I love Warburtons Crusty, there's no other bread for me. Texture, taste, smell; it's got them all. Reminds me of the Rathbones half baked uncut loaf that I used to buy in the 80s.
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#29 |
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Forum Member
Join Date: Feb 2010
Posts: 2,250
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I make my own bread with a Kitchen Aid mixer, I use Allinson flour, and the texture inside is great...but...I want a softer crust.
Any tips on making for a softer crust.
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#30 |
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Forum Member
Join Date: Feb 2010
Posts: 2,250
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Quote:
You can't possibly know that for certain. There's been quite a bit in the press in the last couple of years about the very lax labelling and advertising laws when it comes to the supermarkets' claims of 'freshly baked bread, made on the premises'. They might not necessarily bring in frozen or part-baked loafs, but the actual dough is often made elsewhere, packed with additives and then shipped to supermarkets. That is not freshly baked bread. Supermarkets are very tight-lipped when it comes to divulging exactly how they make their bread.
This makes for interesting reading. http://www.sustainweb.org/pdf/are_su...mers_pants.pdf Yes additives were added, which these were the seasoning and a dough improver. These were added as we couldn't have kept up with demand without the dough improver, as this reduced the production time by removing 1 stage of the prove. Even then from making the dough to the baked product was still about 3 hours. While there are plenty that disagree to the use of dough improvers, they are just salt, sugar, milk powder, vegetable oil and ascorbic acid (vit c). Which most recipe's call for all of the above except the ascorbic acid anyway! |
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#31 |
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Forum Member
Join Date: Jul 2006
Posts: 18,320
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We have a panasonic bread maker.
I always use alinson bread flour and the french bread loaf recipe in the book that came with the bread maker. Nice bread, perfect every time, makes great toast. |
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#32 |
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Forum Member
Join Date: Jan 2009
Posts: 256
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Quote:
I make my own bread with a Kitchen Aid mixer, I use Allinson flour, and the texture inside is great...but...I want a softer crust.
Any tips on making for a softer crust. Also make sure you slash the top of your loaves to let the dough expand, this helps the crust to be thinner. |
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#33 |
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Join Date: Feb 2010
Posts: 2,250
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Put a baking tin, a deep one that you would use for roasting into the bottom of the oven. Let it heat up before you are ready to bake your bread. When you put your bread in throw a cup of water in the tin.
Also make sure you slash the top of your loaves to let the dough expand, this helps the crust to be thinner. The slashing is just for decoration. As unless your bread is proved in the open air, the crust is formed in the oven while baking
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#34 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,218
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Is anyone like me and just cannot find any decent bread these days?? Not even bakeries make any good tasting bread now!! I am not sure whether its different flour or yeast or whatever they use now, but it just isnt the same as it was a few years ago!! Even sliced bread, like Hovis or Warburtons, isnt very good, even for toasting!! Also, bread of any kind just does not keep anymore before it goes mouldy very quickly and I have to throw it out!!
![]() ![]() I think I may have to either pay my parents for the ingredients, so they cam make me about 2 loaves per week in the bread machine, or invest in a bread machine myself!! ![]() ![]() |
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#35 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,269
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From what I heard, home made bread does not last very long due to the lack of preservatives that are put in retail bread.
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#36 |
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Join Date: Apr 2005
Location: Nottingham, UK
Posts: 11,878
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From what I heard, home made bread does not last very long due to the lack of preservatives that are put in retail bread.
I tend to use cheap flour. Sometimes that has Ascorbic Acid in it. |
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#37 |
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Join Date: Jun 2003
Posts: 15,980
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I am currently addicted to M&S San Franscisco sourdough.
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#38 |
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Forum Member
Join Date: Jan 2009
Posts: 256
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Quote:
The water you mention will turn to steam (or that's the plan) this in turn gives increased lift to the dough in the initial rise when it first goes in the oven, steam also makes the crust, crustier.
The slashing is just for decoration. As unless your bread is proved in the open air, the crust is formed in the oven while baking ![]() |
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#39 |
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Forum Member
Join Date: Mar 2012
Posts: 715
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Quote:
That's a big claim to make. I know for certain that my local supermarket, the bloomers, tinned and french sticks are all baked from fresh and not frozen.
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#40 |
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Forum Member
Join Date: Mar 2012
Posts: 715
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Quote:
From what I heard, home made bread does not last very long due to the lack of preservatives that are put in retail bread.
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#41 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
Can't I?
But you are wrong because I DO know for certain. In my local supermarket, the bloomers, tinned bread, french sticks and buns/baps are all made and baked fresh with bags of flour on premises |
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#42 |
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Forum Member
Join Date: Jan 2012
Posts: 2,694
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Quote:
Talking about sliced bread,
Why not just clarify what you meant? Supermarket bakerys also do sliced bread. Warburtons sliced bread isn't frozen either, so what were you actually talking about? |
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#43 |
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Forum Member
Join Date: Jan 2012
Posts: 2,694
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Quote:
I thought they baked them fresh from frozen actually if there is such a thing.
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#44 |
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Forum Member
Join Date: Dec 2010
Location: Norwich Norfolk uk
Posts: 147
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I learnt to make bread when I was at school (app 54y ago) but have never been able to do it again and I DO have a bread maker which has NEVER produced a decent loaf. They turn out really heavy and hard..fed up with trying now! ..
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#45 |
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Forum Member
Join Date: May 2012
Posts: 2,353
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Panasonic bread maker does it for me.
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#46 |
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Forum Member
Join Date: May 2005
Location: At home, on my computer!
Posts: 5,442
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I've got a Murphy Richards breadmaker and never had a bad loaf out of it. ***
I make plain white or wholemeal bread from scratch, but use a bread mix for more interesting bread. Mine only lasts a couple of days, but that could be because I keep it wrapped in a tea towel (I have a couple especially for the purpose - not the same ones I use for washing up!) I'm a bit peed off actually, because I can't seem to find the Wrights Sunflower bread mix anywhere, and it is rather addictive. *** I've just remembered that I did once have a bad loaf. It came out like a very flat slab of concrete. This taught me not to make bread when drunk, because you're bound to cock up how much yeast you put in and which programme you use
Last edited by HollyC : 25-02-2013 at 21:04. Reason: Rememberes something |
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#47 |
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Forum Member
Join Date: Jan 2007
Posts: 2,365
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I find all varieties of Vogel's bread tasty especially when toasted.
Soya and Linseed, and Oat and Wholemeal are my two current favourites and they're quite often on offer at around £1. My one gripe is that they're often stacked (or baked?) in a way that means the slices break horizonally, which means you end up with unintentioned huge toast soldiers. |
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#48 |
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Forum Member
Join Date: Mar 2011
Location: Central Scotland
Posts: 3,888
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Quote:
Even sliced bread, like Hovis or Warburtons, isnt very good, even for toasting!! Also, bread of any kind just does not keep anymore before it goes mouldy very quickly and I have to throw it out!!
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#49 |
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Inactive Member
Join Date: Jan 2013
Location: Norn Iron
Posts: 3,851
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Ormo soda bread for toasting and their potato bread is great for fried breakfasts.
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#50 |
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Forum Member
Join Date: Aug 2009
Posts: 5,103
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Quote:
Some do, others actually make the dough on the premises.
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