Bread

flibbage0

flibbage0

flibbage0

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Joined
6 Jun 2010
Posts
5,160
It might just be me but has commercial bread got worse?

I remember getting Kingsmill and Hovis a few years ago but for the past 1/2 years I have always bought the fresh bread from supermarket bakery, (organic if available) and it tastes 10x better but costs the same/10p more.

Its not that I never had fresh bread before that, I still did but not as often but since the bread made by Kingsmill started tasting like soap, I have switched to fresh bread.
 
flibbage0 said:
It might just be me but has commercial bread got worse?

I remember getting Kingsmill and Hovis a few years ago but for the past 1/2 years I have always bought the fresh bread from supermarket bakery, (organic if available) and it tastes 10x better but costs the same/10p more.

Its not that I never had fresh bread before that, I still did but not as often but since the bread made by Kingsmill started tasting like soap, I have switched to fresh bread.
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When you say 'fresh' bread I think of scratch baked breads (made from dough that is mixed on site). Supermarkets just sell part-baked bread that is re-heated.

That said, my other half spent a small fortune on an artisan baked loaf the other day and it was very dense and heavy - really not that nice.
 
Supermarket bread is generally full of rubbish additives, try baking your own, cheap, a little time consuming but well worth it.
 
flibbage0 said:
It might just be me but has commercial bread got worse?

I remember getting Kingsmill and Hovis a few years ago but for the past 1/2 years I have always bought the fresh bread from supermarket bakery, (organic if available) and it tastes 10x better but costs the same/10p more.

Its not that I never had fresh bread before that, I still did but not as often but since the bread made by Kingsmill started tasting like soap, I have switched to fresh bread.
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well clearly commercial bread has gotten better if you think it tastes so nice.


never liked steamed bread though.


flibbage0 said:
The point I am trying to make is that why does the instore bakery taste so much better than Kingsmill/Hovis.
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the kingsmill stuff is steamed iirc.
 
flibbage0 said:
The point I am trying to make is that why does the instore bakery taste so much better than Kingsmill/Hovis.
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In-store baked only has a very short shelf-life (a day or two). The big brand bagged stuff needs to sit around on shelves for weeks and still be edible for a week or so after purchase - lots of additives and treatments required.
 
2bit said:
When you say 'fresh' bread I think of scratch baked breads (made from dough that is mixed on site). Supermarkets just sell part-baked bread that is re-heated.

That said, my other half spent a small fortune on an artisan baked loaf the other day and it was very dense and heavy - really not that nice.
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Some supermarkets get in frozen bread that is part baked and just bake it off

But as a former scratch baker for sainsburys TTD Multiseed / Tiger Bread is epic :P ofc depends where you go.
 
Mp4 said:
Some supermarkets get in frozen bread that is part baked and just bake it off

But as a former scratch baker for sainsburys TTD Multiseed / Tiger Bread is epic :P ofc depends where you go.
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Sorry to derail but I need to know how to bake tiger, I understand you need to coat it before baking but what exactly am I supposed to coat it with?
 
Hairybudda said:
Sorry to derail but I need to know how to bake tiger, I understand you need to coat it before baking but what exactly am I supposed to coat it with?
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Tiger Paste (Half this if your not making a lot of bread)

Rice Flour 1 1/2 Kg
Water 1 1/2 Kg
Sugar 90 grm
Vegetable Oil 75 grm
Salt 30grm
Fresh Yeast 30grm (or 1 sachet Instant) you can get fresh yeast from the counter at bakery

Mix all ingredients for the Tiger Skin together till smooth - set aside
Make your usual white bread, mould or tin it, spread tiger mix evenly on top of dough, prove for about 55 minutes, bake at 200 deg for about 55 minutes or until cooked.
Hope this helps.
 
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Mp4 said:
Tiger Paste (Half this if your not making a lot of bread)

Rice Flour 1 1/2 Kg
Water 1 1/2 Kg
Sugar 90 grm
Vegetable Oil 75 grm
Salt 30grm
Fresh Yeast 30grm (or 1 sachet Instant) you can get fresh yeast from the counter at bakery

Mix all ingredients for the Tiger Skin together till smooth - set aside
Make your usual white bread, mould or tin it, spread tiger mix evenly on top of dough, prove for about 55 minutes, bake at 200 deg for about 55 minutes or until cooked.
Hope this helps.
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Thanks pal, I'll be trying this as soon as I get the chance!
 
Bread needs four basic ingredients, flour, water, yeast and salt. If you look at the ingredients on a loaf at a supermarket the list is huge, most of the extras are garbage to make it last longer, it's pretty clear to understand why it tastes worse than fresh bread :)
 
Col_M said:
Bread needs four basic ingredients, flour, water, yeast and salt. If you look at the ingredients on a loaf at a supermarket the list is huge, most of the extras are garbage to make it last longer, it's pretty clear to understand why it tastes worse than fresh bread :)
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To Col_M:
That's it in a nutshell. The Canon EF 24-70mm f2.8L glass is a very good lens I know (I have one) - but not worthy of a sig banner.
Why not substitute a good photo you've taken with it?
 
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Get a bread maker / problem solved.

Lovely bread fresh and the smell when you go downstairs on a morning to freshly cooked bread is niceeeeee :cool:
 
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