My own experience. I visited USA in 98. After 3 days ( i was a backpacker in rented car ) i ate mostly bread and ham or cheese. Got violently sick. I am very sure it was from the sugar in the bread
One of my memories from over 40 years ago was getting a ferry from Plymouth to Roscoff in Normandy with a university friend. We arrived early in the town on a Sunday morning the entire town was closed but the bakery and the florist were open. I have to had it to the French, they get their priorities correct.
@@Harrison944 if you're a USA citizen, then you have been inured to all things edible being sweetened. Wean yourself off sugar and taste the real flavours of food.
When the US sandwich chain, Subway, began opening branches in Europe, it was taken to court (in Ireland). The High Court in Dublin ruled that Subway could not advertise or label their sandwich rolls as being bread at all. This is because the product contained five times as much sugar as was allowed in any product sold as bread in the EU. Thus, Subway rolls had to be labelled as "sweet rolls".
or Sandwich in Germany (Sandwich here is not a protected name). That's why you can buy the American style Bread (still less sugar and artificial chemicals than in the US) as American (Style) Sandwich. The smaller german brother (Toastbrot) is soft too, but not so soft and has a lot less sugar - so it can still sold under the name bread/Brot). Golden Toast - a german "premium" toast has 4,4g sugar per 100g (4,4%) White Wonder Bread has 5g for two slices. Weigth of a slice is (didn't found exact values) is 25 to 35g - So one slice has 2,5g of sugar 100g is something between 3 and 4 slices that makes 7,5 to 10g of sugar in Wonder bread (7,5 to 10%)
First and foremost, Subway is not a good example of a good American sub. It's like I don't know how to explain it. It's like the cheap of the cheap. And yes, they use inferior bread, but there are plenty of great Sandwich shops in the US that are by far so much better than Subway. Even franchises like Firehouse subs, Jimmy John's, Panera bread, Publix subs (their grocery store in the South (USA) but they have a good deli and a decent bakery for a supermarket) That's like going to like McDonald's or White Castle and thinking that that's the greatest American Burger has to offer. Or going to KFC for fried chicken.
@@milliedragon4418 this is the comment I was looking for, surely there must be some source of real bread left in North America. I haven't been there in 20 years, but when I eventually return for a long holiday I will try to find good local food
@@milliedragon4418 i don't get your point. nor do i understand why you seems so butt hurt. nobody ever mentioned anything about the things you "countered". But to maybe put the stuff you said into perspective: the undeniable greatest thing about America are their big chains, this includes fast food. They may not sell the greatest products, but still. The whole point of the initial post was just: "LOL, their most popular 'bread'-chain cannot even be legally called 'bread' here :DDDD"
Fun Fact: in the German language (not just in Germany) the sliced packed bread is not even referred to as bread. It is called Toast or American Toast because the only thing you can do with it, is putting in into a toast due to its shape. If you call this bread, people will be really confused. It's not bread to them.
Fresh bread shouldn't be put warm in a bag to sweat, the fact they fake selling it like that and think it's a good thing shows how clueless they are. It will go soggy, it needs to be cooled before being bagged.
And it gets moldy very fast if 'sweating' in a bag. Even temperature changes that cause condensation inside plastic packed bread make it go bad faster.
There are a growing number of artisan bread companies in the UK. It is possible in most areas to buy healthy bread these days. However, most mass produced bread that fill the shelves of Tesco, Sainsbury and even M&S are pure garbage and only marginally less harmful than US bread. Britain invented the method of manufacturing soft tasteless bread with longer shelflife even before the Americans. Most of my European friends who visit the UK and Ireland are mystified by our reliance on the infamous 'sliced pan'. So NO, British bread is generally crap, unfortunately.
Really because you can get bread here for like 79c -1$ at most places for the generic store brand, again you only see what people want to show you people arent buying "wonderbread", also many stores offer fresh baked bread even in podunk low population areas. Also a lot of you you guys see as "America" is the urbanized centers which by population is a lot, is a fraction of what makes up the states. Our town of ~20k has a couple of bakeries and butchers, while it might not be as convenient as in Euroland, we all have cars and the 10min drive isn't that big of a deal.
4 дня назад+22
i still cant imagine that most of americans thought bread is sweet... and never had real bread
In France, Germany and Italy you can always buy fresh , high quality bread. It tastes so delicious when you are on vacation in Italy and eat fresh fish with salad and fresh bread and a glass of white wine.
Basically in most of Europe. These videos always focus on France because of the baguette stereotype, that's all americans know. In my small 10K people town there's easily 10 bakeries making bread and other stuff. Even supermarkets have bread that is way better than 99% of american bread, done every day. And of course we also have "sliced bread", it just uses less crap causing cancer.
@@lynwratten9857 channel 5 (?) did a documentary about it and Ireland had a court case about it earlier than that I believe. Having worked there, (many years ago) I tried the bread on its own and it is very sweet.
France, Germany and Austria really have a big bread culture. If you ever come back to Germany i can only recommend to try something like a freshly baked "Schwarzwälder Landbrot" (Black Forest country bread) from a bakery. Rich in flavour with that touch of sour, soft on the inside with a crunshy crust. Don't let it be sliced while it's still too warm though. I promise it'll be a totally different level compared to cheap soft white bread. I'd totally miss stuff like that if i'd ever move elsewhere.
Even in Italy there is a very strong culture, every region, every city, every neighborhood has its own bakery and everyone makes various types of bread! There are so many varieties!
In France, after a busy half-day at work, you go out into the street for your lunch break. You have between 1 and 2 hours to eat. You can't go 200 meters down the sidewalk without coming across a boulangerie. And then, the magic smell of crusty bread, just out of the oven, bewitches you. Long before you reach the bakery window, the aroma of the golden baguette awakens your stomach and makes you imagine the Paris ham, gherkins and crudités of an irresistible sandwich. What an invitation to indulge! What a promise of tasty enjoyment! And all made with fresh, natural ingredients, whose taste and mouthfeel have nothing in common with the bland, artificially flavored and sweetened industrial foods that flood the shelves of food stores in so many Anglo-Saxon countries. Bon appétit !
Sorry to say that JP, but I am a German-French guy and the German bread is way much better than the bread from France. Most of it, what I've seen in your vid, was white bread. And for sure, the bread from France is great, too. But the really good bread is the tasty dark one in all possible variations. And the darker bread is even more healthy than the white bread. So next time in Germany JP, just have a "Brotzeit" somewhere...
@@woodchuck94og What's wrong with you??? I guess you've never had any German bread and doesn't know anything about the bread culture in Germany at all!?!
@@woodchuck94og The topic was bread and not food in general. By the way, I have lived in Switzerland and food is different, right, but bread is definetly better in Germany!!!
It's true, baguettes and brioches are delicious in France, but dark German bread is wonderful. Although I like Polish wholemeal bread the most. Fresh with real butter.
Here in Croatia I buy bread that is made in the next village and it does not cost any more than the bread from the supermarkets in town. It is unsliced but I slice the whole loaf and freeze it so I can just get out a couple of slices at a time.
@@tins369 it's ok, but I still prefer to buy new bread 4 days in a week, usually sunday, monday, wednesday and friday. I can tolerate yesterday's bread and this way we always have it ready, we don't need to unfreeze it. And I go past bakeries / supermarkets with bakeries at least 3 times per day, buying stuff takes only a few minutes, pop in , pop out so it doesn't feel like a chore. But we also keep some in the freezer as backup
I live in a small town in Poland and bakeries are very popular here and that's where most people get their bread and rolls. Even supermarkets have little bakeries and they sell freshly baked goods, although they are considered a less healthy option. The kind of bread that is popular in the US is also available here, but definitely not as popular. We actually call it "toast bread" because it's edible only when it's toasted.
In Poland, bread is baked with sourdough and yeast. There are so many types of bread that even a small bakery has at least 3 to 5 types of bread. I will only mention rolls, challah, croissants, żuliki, obwarzanki, bagels and kolaches. There are definitely more types of bread in large bakeries. I really like shopping at the Portuguese padari, the Italian forno, the French le maison de Four, the German Bäckerei. I recently ate delicious bread in Montenegro. Toast bread is semi-edible and terribly unhealthy for the intestines. It should not be eaten too often. I liked the bread the least in the UK, luckily they have scones there.
Bread isn't supposed to taste sweet...except in the USA. The Germans make very good bread. The best 6 months I've had is living above a bakery in Nice. Waking up way before 5am to the smell of fresh bread...OMG. Dabbing butter on bread still warm from the oven and watching it melt, with some French brie...heaven.
@@Harrison944 it is, but it's just normal to you. Obviously it's not sweet compared to candy or something, but it's definitely sweet. Americans are probably the #1 consumers of sugar though, so it's not surprising that even their savory meals have to taste sweet to satisfy the diabeetus. To people outside the US, your bread tastes like cake. 😂🤷♂
Sorry, but in fact Germany with by far more than 3000 kinds of bread is the center of bread excellence globally since France is all about white bread (wheat) only.
Hello, nothing can compare with a real, original pain au chocolat or 🥐 or even brioche. Italian Chiabatta, Turkish Flatbread OMG sooooo good. Feli from Germany has an amazing video about the number of McDonald's in the USA and castles in Germany. Among other things, the number of bakeries in Germany. Greetings from Germany to all bread fans in the world 😘
Chiabatta is my favorite Italian bread for bruschetta. Other wheat breads don't work as well. I also really like Georgian puri, similar to Turkish bread. I like bread too much. Very bad due to the size of my hips.
Inevitably it is us British who are to blame for the modern industrial bread-making process. The Chorleywood Bread Process, invented in the UK is behind the mass production of bread. It enables the use of lower protein wheats and the production of a loaf in less than 3 hours. The majority of British bread is made this way and most traditional bakeries have disappeared.
Even our industrially baked bread in discount markets would be lightyears ahead of this garbage they sell as bread in the US, not to speak of traditional craft bakeries and small regional bakery chains.
Bread from a US grocery store has nothing on freshly baked bread. I got tired of paying stupid prices for bread and I've been making my own for about a year and change now. It's really easy to make, especially with using metric and a scale (imperial for baking is just complete ass).
Agree with @t.a.k.palfrey3882 on those ingredients for a standard, basic loaf. Given that a basic 1.5kg bag of bread flour costs around £1.50-£2.00 (wherever you happen to buy it) - you can make 3 x loaves for a cost of around 60p per loaf. Plus you get the nutritional and health benefits of only eating safe, natural ingedients, and it tastes great too. 😀 I've been increasingly making my own bread since Lockdown in 2020. Also I've noticed that my mother (who developed Crohn's in her 60s, now in her 80s and has been advised to eat Gluten-free) suffers less with homemade bread. This only reinforces my view that the problem for many 'allergic' gut problems are not being caused by the wheat in bread and baked goods, but the additives, enhancers and preservatives that have been added to factory-made bread/cakes/pastries/sandwiches etc - it's the regular consumption of these over the years that has caused the digestive problems that many people seem to suffer from these days.
I also make my own bread in England. I've got a sourdough starter, so the only things I need to buy are flour and salt for a basic loaf. Once every 3-4 days I take my starter out of the fridge, take 50g out of the jar, and mix it with 310g of tap water, 8g salt, 300g of wholegrain flour and 200g of strong bread flour to make a dough. Then I feed the scrapings left in the starter jar with fresh flour and water and leave it on the table for a few hours until it's peaked before I pop it back into the fridge. I work the dough in the bowl a few times over the next few hours, then let it sit on the table, and put it in the fridge in the evening, ready to be baked the next day (or anytime in the next few days really). There's quite a lot of waiting in the process, but the active working time is only an hour in all plus baking time, all the other stages are just passive and not very time sensitive. Super cheap too. Not going back to the boring supermarket bread anytime soon.
Sometimes I get wild though and change things up by adding other stuff to the bread. Different flours (like oat, spelt, rye), butter, caraway seeds, syrup, cranberries, nuts, sunflower seeds, sun-dried tomatoes, chives from the garden etc. Those fancier versions get a bit more expensive of course, but still cheaper than similar loaves from the stores, and with no surprise ingredients.
@@durabelle It takes some courage and spending some time initially. But once you've turned out some decent loaves and got the technique and timings down, it's pretty easy. As you say, it's the resting time of the dough that takes the time.
I'm Italian, I live in a small neighborhood and I have a small bakery behind my house, in I have a small grocery store and on the left a hairdresser and a tobacconist/newsstand 😂 it basically takes you 10 minutes to go around everyone 😂😊
Ignoring Johnny’s quick aside that us Brits are somehow responsible for the US appalling quality of bread, I believe that there are very few cities, towns, villages in the UK that don’t have an independent or chain bakery (yes, I include Greggs). I remember going to Boston,USA over 40 years ago and eating my first US bread, it was just so appallingly SWEET. I would classify it as cake. And don’t get me started on American cheese, does it even exist.
@@araptorofnote5938 really? Not the Victorians? I might mix up the reasoning (could’ve just been greed), but I’m pretty sure, that the historian said Victorian area.
@@araptorofnote5938 here’s the quote I was looking for (BBC 2013) „…When basic staples like bread started to be produced cheaply and in large quantities for the new city dwellers, Victorian manufacturers seized on the opportunity to maximise profit by switching ingredients for cheaper substitutes that would add weight and bulk. Bread was adulterated with plaster of Paris, bean flour, chalk or alum. Alum is an aluminium-based compound, today used in detergent, but then it was used to make bread desirably whiter and heavier. Not only did such adulteration lead to problems of malnutrition, but alum produced bowel problems and constipation or chronic diarrhoea, which was often fatal for children.“
Unfortunately in Germany the trend to replace local made bread with industrialized bread is spreading like butter on a fresh slice of warm bread. Even seemingly small bakeries are using prepared bread mixes which only need water and an fully automated baking machine.
same in Poland. Deep frozen breads and breadrolls, heat up in oven in shops. Next day it's inedible - it's like a clay or a rock. And you are getting heartburn after eating it. But if someone wants, can still buy normal bread.
Bread in the U.k. has improved significantly in recent years. I'm a 70 year old now, when I was a kid bread was almost totally awful processed rubbish, similar to American bread, but without the sweetness.
When I think of putting sugar in bread, I can feel my lip curling. But sugar is also plonked into mayo! WHY??? Thankfully, I make my own bread and mayo.
Our bread is great - I eat whole wheat, and that’s what it tastes like: no sugar!!! - but it is sliced right behind the counter. At home I freeze it, and take out the slices at mealtime. So it stays fresh and tasty.
American expats ore toerists often complane that at the end of the day ,there is not much bread left ,but that is because its freshly baked every morning ,its my job in de Netherlands 😊
in Czechia we call those packed, presliced white "things" a toast bread (when you say bread nobody thinks of toast bread). People only buy it to put them to toasters or make sandwiches and both of these things are rare (because even a sandwich can be made of regular bread or a baguette). Here we usually buy bread mo twice/three times a week (you go to the local shop at least three tiems a week to get fresh produce) from a bakery or a supermarket (more and more of them either have small bakery in the buliding or the supermarket itself has its own bakery) or if you live in the middle of nowhere a mobile shop (and even these have fresh bread and rohlíky-a typical czehc pastry that looks like tiny baguette). I dont think and czech would ever prefer toast bread over bread.
This video is actually very accurate and amazingly fun to watch. Please note that France is by far the best bread country in the world, so this does not apply to other countries in the EU. Of course in the EU you will get good bread everywhere, but less than 5 minutes (walking) away from a bakery is only to be found in France. Here in The Netherlands, bread is also awesome but less tasty than it would be in neighboring countries. We do have pre-packaged bread too, but it is just very uncommon to buy it. We would rather buy fresh bread and freeze it ourselves. When getting it from the freezer the evening before, you will have fresh bread every day.
There are two problems with this video: - american bread does not last longer, because it get mould quickly; normal bread dry out and it's still edible after that - french bread is still not particulary healthy; lack of chemical additions does not make it healthy, it's still worst white wheat pastry made on yeast. I know they have good PR, French bakery is nice, looks nice, but it's still a food you should eat rare than once a week In general bread made from darker wheat and rye flour, on rye sourdough is nice to eat for like a week (ofc properly kept). After few days it just makes harder and dry out, but you can put it into mixed raw egg, fry quickly on pan and butter, and it's again soft. Problem with bread on rye is that it needs 12-18h to grow and went through proper fermentation, to be baked without mold. Otherwise it's just flat and spills up in oven. Glutene in rye needs fermentation to activate. You said you've been in Germany - that kind of bread is popular in central Europe - Germany, Poland, Czechia etc. Nothing unusual. Just last 20 years we have invasion of this american trash deep frozen bread, but you still can buy normal one quite cheaply, because most people want to eat a good bread. And it tastes totally different than american - rich in flavour, sour, much harder. You eat two slices and you are full for 3 hours.
I´m a German who LOVES France and LOVES Baguette - but don´t ge me wrong - the first thing I really miss when I am on vacation in france / spain / italy is our german bread! If this guy is so thrilled by the baguette in Paris, he should come to Germany and he would be in (bread-)heaven.
4:46 this has the same energy as the "The history of the entire world, I guess" video. I love it. Oh at 5:12 he actually used a little bit from that video, awesome.
Also in the Netherlands we have bakery's and delicious fresh bread. Even the supermarket has bread what is pretty good. But I prefer a bakery. Since a few years, in the Netherlands their is a new stricted rule. Whole grain bread may only be sold if it contains 100% whole grains. Bread with wheat in it, is a different type of bread. Whole grain is different from wheat grain.
Its not only in France, here in Spain (next to France) is a bakery at least a 5' walking. There are good ones and cheap ones (that bake unfrozen precooked bread) mostly in supermarkets, but always is recently cooked (-6h) and tastes like real bread.
Shout out to those lunch baguettes in France that are shown in a few shots, since you said in some video you went for the "meal deal" lunch type of thing in the UK often, trust me, if you ever go to France then you should just try different lunch baguettes from different bakeries each day, they are crazy good. Imagine a subway sandwich but everything is 5x to 10x the quality, but it's half the price & has more on it 🤷♂
i'm surprised airport security in France let him through with a dangerous weapon. Imagine him feeding that "bread" to a unsuspecting victim. Hope security will do a better job next time.
According to the German bread register (it really does exist), there are over 3,000 different types of bread in Germany. A world record. And, most importantly, it tastes the best too.
I think the US bread situation is just part of a much bigger picture: the laws and standards there are explicitly made to benefit the commercial sector instead of the general population. It's hard to think of a single thing in the US where the public isn't being openly screwed over to benefit the corporate sector. It's an ethos so deeply imprinted on Americans that they don't notice it happening.
homemade bread Stir together 4 1/2 cups of flour, 2 1/4 tablespoons instant yeast, 1 2/3 cups lukewarm water and a pinch of salt Mix together with two hands and when firm, take out of the bowl and knead on a flowered surface for at least 10-15 minutes till you get a bouncy and smooth dough slightly flower the inside of a bowl and place the dough in there. Cover with a damp cloth and let sit in a warm environment for 1 - 2 hours. Take the dough out and gently knead once more on a flowered surface to form the shape you would like to make. Let sit for another 45 minutes Cover a tray with a baking sheet and place your bread in a heated oven on 450 F for 40- 45 minutes for a medium sized to large size bread. Take out of the oven when your bread has a golden brown crust.
Excuse me... baking bread is not big deal: flower, water, a little sugar, some salt and a pinch of yeast. Start kneading, let it rest and put in an oven or use a breadmaker.
Remember going France in 80/90s we got up early and went to the local village bakery,it smelled like heaven and the bread was just made was absolutely delicious and croissants too… so tasty!!!
Bread is So Easy to make It’s only 4 ingredients mixed together Leave it for 2 hours with a cloth over Heat up a Dutch oven in the oven Then tip the bread mix in the Dutch oven Put in oven for 30 mins Take the lid off then bake for 15 mins And you have an artisan bread Should last about 2 days then if it start to stale Fry the last slices of bread and have with eggs with eggs Perfect 🇬🇧
Dude, the only thing you can do is make the bread at home, it doesn't take anything. Obviously you have to get some good flour and that's it. Don't get poisoned. Hello from Italy
In Germany we are able to slice bread with a machine even if the bread isn't soft at all. 🤔 So, what's the point🤨? In reality there was no reason to ruining bread!!
Europe has plenty of machine made bread but we don't use dough conditioners or preservatives it is just basic wheat, salt, water, fat, sugar and yeast how long does it last? at least a week. when you are able to control the entire environment around the bread being made it will last and be fresh for a week. which is plenty of time to eat a loaf of bread. you don't need the things that the US puts in bread.
I have litterally a machine at home for cutting bread, for the hard black bread, nothing beats Austrian black bread with butter and some marmalade from grandma.
As a German, I didn't see any bread in that supermarket shelve. It was all what we call "toast". A type of bread, that serves only one single purpose: being put into a toaster and toasted. That's literally the only thing that bread is good for, it has absolutely no other culinary use or purpose, and simply cannot be eaten in it's natural form, due to it's total lack of any redeeming qualities.
As a Finn I basically agree, our word for it also literally means toastbread. But it is also used without toasting in the triangular sandwiches both in Finland and especially here in the UK where I now live. Every store here has shelves with row after row of those sandwiches, usually sold as part of a meal deal with a drink and a snack. That's probably why it's called sandwich bread here. My British partner prepares his bread like that at home too, whereas I make open topped sandwiches like any sensible person 🤣
I read somewhere recently that the grain used to make bread in the US is genetically different to what is used in Europe, bred for higher yields and starch component. What they also unknowingly did was change it in a way that explains the rapid increase of celiac symptoms from the 1950s onwards.
They also use pesticides banned in other countries and most of their dairy herds are confined and fed on grain that includes growth hormones, that's why the USA butter looks so white, high fat no flavour.
I don't think I had sliced bread until I was maybe 24 (when I left home), we always got our bread from the bakery. That also gives you the choice of how thick/thin you want your slice (thick slice as toast is SO GOOD!)
Our bread in the Netherlands is baked every day and sold in supermarkets or bakery schops. You will see in a few weeks. Greetings from the Netherlands.
I like convenience too. So when I go to the baker's, I buy two baguettes. One half, I eat in one or two days . The rest I slice and freeze as soon as I get home (don't wait, that's the useful tip) .Then all I have to do is put the slices in the toaster when I fancy good bread ( no need to defrost) , when they pop out it's still real bread, chewy with a crispy crust ,and fresh-from-the -baker smelling. The other otion is to reheat the frozen portions in the oven. Easy-peasy, fast, cheap, nutritious.
Same problem in the UK although there are bakeries in almost every town still. Almost all bread gives me indigestion these days. Home bread baking is kind of popular here now though. I've done that too. 10 minutes of effort.
Fun fact In Germany you are only allowed to call lemonade Limonade if there is a minimum of 20% sugar. Company’s sued against low carb soda producers because competitors have lemonade same taste with only 5% sugar. American Company globalism reached Germany
I don’t buy mass produced supermarket bread anymore. I buy afresh loaf from the bakers, get them to slice it for me, put around half the loaf into freezer bags to preserve it, then eat the rest first. I can make a fresh loaf last a week without the preservatives.
im watching this in the morning and in need of breakfeast, so i will now pause the video, go down to my local bakery 32 fts down the road and buy me some freshly baked bread.. 😆 ill be back
If you have never made bread yourself, do it. It's so simple but just so good. Flour, water, yeast, tiny bit of salt. Mix, prove, punch, shape, rise, bake.
Europe here. Recently on vacation in the US I bought a package of Wonder bread out of curiosity. Back in the Hotel I ate one slice with butter and cheese and a second one to be sure and my wife also ate a slice. The rest we fed to the fishes. Literally. The taste and texture was more like a slightly less sweet kind of cake than bread, even than a relatively sweet "Toastbrot". It reminded me especially of a brioche pastry, a rather tasteless one though.
Yep, it will ruin you forever. Don't go to France and try the bread Don't go to Germany and try the beer Don't go to New Zealand and try Louis Road Creamery Chocolate Milk
Note that 25 years ago, a law was published that defined what the ingredients of a "baguette de tradition" should be: flour, water, salt, yeast, and that is all.
Baguette Boule de pain Brioche Croissant Faluche Ficelle Fougasse Pain aux noix Pain brié Pain complet Pain couronne Pain d’épices Pain de campagne Pain de mie Pain de seigle Only to name the more prominent once.
@@martynnotman3467I don't agree. I am German who lived in Paris for 3y and Denmark 4y and now Italy 3y. German bread is just something different in my eyes (which doesn't mean that you can also find nice bread in France, Italy or Denmark).
@@martynnotman3467 Polish workers literally warn other poles to not buy german bread bc its inedible. And as someone who on regular basis spend in germany some time... they are right. Best german bread is that one that you can buy in russian grocery stores.
@Sandro_de_Vega The amount of BS is this post is astounding. Go back to russia, if you like their stuff. Also, a polish person would rather eat dirt then bread from russia.
![NOSFERATU - Official Teaser Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/b59rxDB_JRg/mqdefault.jpg)
6:15 '94% of Parisians live less than 5mins away from a bakery.' for our US viewers: he refers to a distance _by foot_ not driving in a car!
Shhh, say "at walking distance", otherwise the US americans will think that by "foot" you mean "the distance". 😆
oh...
@@MoreJps
Wait, you actually thought by car?
My own experience. I visited USA in 98. After 3 days ( i was a backpacker in rented car ) i ate mostly bread and ham or cheese. Got violently sick. I am very sure it was from the sugar in the bread
One of my memories from over 40 years ago was getting a ferry from Plymouth to Roscoff in Normandy with a university friend. We arrived early in the town on a Sunday morning the entire town was closed but the bakery and the florist were open. I have to had it to the French, they get their priorities correct.
9:07 "maybe it doesn't taste as sweet [...]but"
bread is NOT suppose to be sweet. that is one of the main reasons why your bread in the US is shit.
American bread isn’t sweet though😂
@@Harrison944 if you're a USA citizen, then you have been inured to all things edible being sweetened. Wean yourself off sugar and taste the real flavours of food.
@@Harrison944 It is, you probably never had real bread without sugar
@@bubu5908 Yes I have buddy
@@bubu5908 its pretty common here if you werent aware
When the US sandwich chain, Subway, began opening branches in Europe, it was taken to court (in Ireland). The High Court in Dublin ruled that Subway could not advertise or label their sandwich rolls as being bread at all. This is because the product contained five times as much sugar as was allowed in any product sold as bread in the EU. Thus, Subway rolls had to be labelled as "sweet rolls".
or Sandwich in Germany (Sandwich here is not a protected name). That's why you can buy the American style Bread (still less sugar and artificial chemicals than in the US) as American (Style) Sandwich. The smaller german brother (Toastbrot) is soft too, but not so soft and has a lot less sugar - so it can still sold under the name bread/Brot).
Golden Toast - a german "premium" toast has 4,4g sugar per 100g (4,4%)
White Wonder Bread has 5g for two slices. Weigth of a slice is (didn't found exact values) is 25 to 35g - So one slice has 2,5g of sugar 100g is something between 3 and 4 slices that makes 7,5 to 10g of sugar in Wonder bread (7,5 to 10%)
@@DSP16569 5G FOR TWO SLICES?
First and foremost, Subway is not a good example of a good American sub. It's like I don't know how to explain it. It's like the cheap of the cheap.
And yes, they use inferior bread, but there are plenty of great Sandwich shops in the US that are by far so much better than Subway. Even franchises like Firehouse subs, Jimmy John's, Panera bread, Publix subs (their grocery store in the South (USA) but they have a good deli and a decent bakery for a supermarket)
That's like going to like McDonald's or White Castle and thinking that that's the greatest American Burger has to offer. Or going to KFC for fried chicken.
@@milliedragon4418 this is the comment I was looking for, surely there must be some source of real bread left in North America. I haven't been there in 20 years, but when I eventually return for a long holiday I will try to find good local food
@@milliedragon4418 i don't get your point. nor do i understand why you seems so butt hurt.
nobody ever mentioned anything about the things you "countered".
But to maybe put the stuff you said into perspective: the undeniable greatest thing about America are their big chains, this includes fast food. They may not sell the greatest products, but still. The whole point of the initial post was just:
"LOL, their most popular 'bread'-chain cannot even be legally called 'bread' here :DDDD"
Let’s make one thing clear: A bread loaf should NOT be sweet !!
Unless it's saaristolaisleipä 🥲
Unless it's sweetbreat but then it's more of a dessert.
Fun Fact: in the German language (not just in Germany) the sliced packed bread is not even referred to as bread. It is called Toast or American Toast because the only thing you can do with it, is putting in into a toast due to its shape. If you call this bread, people will be really confused. It's not bread to them.
100% correct!!!
I (and many people that I know) call it "Toastbrot" before it is toasted; after that I call it "Toast".
Fresh bread shouldn't be put warm in a bag to sweat, the fact they fake selling it like that and think it's a good thing shows how clueless they are. It will go soggy, it needs to be cooled before being bagged.
Exactly. I am a professional baker. My loaves are never bagged hot. To do that ruins them.
Hmmmm, here in Belgium we use special paper bags and they can hold warm (not hot) bread perfectly without going soggy. 😉
Thank you! When you get hot bread at a bakery it's packed into a paper bag, if anything. Noone in their right mind would wrap it in plastic.
And it gets moldy very fast if 'sweating' in a bag.
Even temperature changes that cause condensation inside plastic packed bread make it go bad faster.
Every bakery uses paper bags for packaging. They must know what they are doing.
American bread is classed as cake
Wut? You don't like Yogamat bread filled with sugar? hehehe
Not really - it’s categorized as chemical pollution…
No, that's Japanese milk bread
Sponge. Not cake.
No its a Chemical Weapon used against its own population. UN do something.
The whole of Europe has great bread with many variaties. France is just the tip of the iceberg. As a Pole, I'm very happy with what's in our bakeries.
I am sure you meant Germany as tip of the iceberg
@@kamakita8698 Germany is the iceberg
The polish supermarket I use has so many types of flour for baking,cake flour,bread flour,pancake flour,perogi flour, etc.
My friend lived in Chicago for a two years, but she returned to Poland because she said she had nothing to eat in America and she missed normal food.
she didn´t know how to cook?
Fun fact: Americans pay more for their "cheap" bread than we in the UK pay for the good stuff.
Maybe not as bad as American bread but, most of our bread is shit now tbh.
😂Brexit!good luck
There are a growing number of artisan bread companies in the UK. It is possible in most areas to buy healthy bread these days. However, most mass produced bread that fill the shelves of Tesco, Sainsbury and even M&S are pure garbage and only marginally less harmful than US bread. Britain invented the method of manufacturing soft tasteless bread with longer shelflife even before the Americans. Most of my European friends who visit the UK and Ireland are mystified by our reliance on the infamous 'sliced pan'. So NO, British bread is generally crap, unfortunately.
@@billyo54im english/german and i can tell u that english bread is still pretty sweet. I mean i know of ppl that think scones are normal bread 😂
Really because you can get bread here for like 79c -1$ at most places for the generic store brand, again you only see what people want to show you people arent buying "wonderbread", also many stores offer fresh baked bread even in podunk low population areas. Also a lot of you you guys see as "America" is the urbanized centers which by population is a lot, is a fraction of what makes up the states. Our town of ~20k has a couple of bakeries and butchers, while it might not be as convenient as in Euroland, we all have cars and the 10min drive isn't that big of a deal.
i still cant imagine that most of americans thought bread is sweet... and never had real bread
But you invented the crust-less sandwich. The base the americans then made to some artificial chemical experiment.
we only eat one warm meal a day here, the other meals are bread. healthy and nutritious bread. not the kind of chemical cake they have in the US
More or less the same in Denmark. One warm meal, usually at dinner and rye bread at lunch and white wheat bread or cereals for breakfast.
In France, Germany and Italy you can always buy fresh , high quality bread. It tastes so delicious when you are on vacation in Italy and eat fresh fish with salad and fresh bread and a glass of white wine.
Yes so true. What else can we wish for in live. It's just perfect and you can have it without a mlillon dollar bank account
Try real German or Austrian black Bread and you will run home crying, this Italian and French white Bread gets boring so fast.
All over Europe in fact, delicious breads in the Netherlands, Belgium, etc as well😊
@@Bramfly and Switzerland
Basically in most of Europe. These videos always focus on France because of the baguette stereotype, that's all americans know.
In my small 10K people town there's easily 10 bakeries making bread and other stuff. Even supermarkets have bread that is way better than 99% of american bread, done every day.
And of course we also have "sliced bread", it just uses less crap causing cancer.
The USA is one big Fast Food "restaurant" while Europe is a small atmospheric cafe.
🤣🤣🤣🤣🤣🤣🤣🤣, Nonsense.
In the US you find the extreme - the industrialised junk or the homemade diy sourdough bread. The middle ground is missing.
In the UK, I think in2022 subway bread was classified as cake instead of bread because of its high sugar content 😂😂
I didn't know about subway, will have to look into that as it puts me off them.
@@lynwratten9857 channel 5 (?) did a documentary about it and Ireland had a court case about it earlier than that I believe. Having worked there, (many years ago) I tried the bread on its own and it is very sweet.
Thats why in germany we call american bread toast. We don't belive its real bread and we think the only thing its good for is making taost.
You will be spoiled for choices in a danish bakery and dont expect not to put on weight either
France, Germany and Austria really have a big bread culture.
If you ever come back to Germany i can only recommend to try something like a freshly baked "Schwarzwälder Landbrot" (Black Forest country bread) from a bakery. Rich in flavour with that touch of sour, soft on the inside with a crunshy crust. Don't let it be sliced while it's still too warm though. I promise it'll be a totally different level compared to cheap soft white bread.
I'd totally miss stuff like that if i'd ever move elsewhere.
Even in Italy there is a very strong culture, every region, every city, every neighborhood has its own bakery and everyone makes various types of bread! There are so many varieties!
@@Sclero80 Exactly!
He was in Germany last year, and comes back this summer again, I think.
coming back this summer :)
My favorite is rye bread. Healthy, tasteful, helps i you wanna lose weight, because it keeps you full for 8 hours easily.
In France, after a busy half-day at work, you go out into the street for your lunch break. You have between 1 and 2 hours to eat. You can't go 200 meters down the sidewalk without coming across a boulangerie.
And then, the magic smell of crusty bread, just out of the oven, bewitches you. Long before you reach the bakery window, the aroma of the golden baguette awakens your stomach and makes you imagine the Paris ham, gherkins and crudités of an irresistible sandwich.
What an invitation to indulge! What a promise of tasty enjoyment! And all made with fresh, natural ingredients, whose taste and mouthfeel have nothing in common with the bland, artificially flavored and sweetened industrial foods that flood the shelves of food stores in so many Anglo-Saxon countries.
Bon appétit !
1-2 hour lunch break???
@@MoreJps- The legal minimum is 45min but 1h15-1h45 is more common
@MoreJps yes mate work to live not live to work.
You'll have to admit that the editing is gold 👌🏼
The music, the narration, the pace. Perfect.
Sorry to say that JP, but I am a German-French guy and the German bread is way much better than the bread from France.
Most of it, what I've seen in your vid, was white bread. And for sure, the bread from France is great, too. But the really good bread is the tasty dark one in all possible variations.
And the darker bread is even more healthy than the white bread.
So next time in Germany JP, just have a "Brotzeit" somewhere...
German bread sucks
@@woodchuck94og What's wrong with you??? I guess you've never had any German bread and doesn't know anything about the bread culture in Germany at all!?!
@@k.s.8064 u for once Should take a trip to Switzerland, its like Germany but the food is actually good
@@woodchuck94og The topic was bread and not food in general. By the way, I have lived in Switzerland and food is different, right, but bread is definetly better in Germany!!!
It's true, baguettes and brioches are delicious in France, but dark German bread is wonderful. Although I like Polish wholemeal bread the most. Fresh with real butter.
Here in Croatia I buy bread that is made in the next village and it does not cost any more than the bread from the supermarkets in town. It is unsliced but I slice the whole loaf and freeze it so I can just get out a couple of slices at a time.
As a German who lived in Zagreb for some time, I can confirm that Croatian bread can be actually quite tasty.
I freeze my bread as well. Its the best way to keep it longer "fresh"
@@tins369 it's ok, but I still prefer to buy new bread 4 days in a week, usually sunday, monday, wednesday and friday. I can tolerate yesterday's bread and this way we always have it ready, we don't need to unfreeze it. And I go past bakeries / supermarkets with bakeries at least 3 times per day, buying stuff takes only a few minutes, pop in , pop out so it doesn't feel like a chore. But we also keep some in the freezer as backup
Here in the UK, I have 2 bakeries in town, and they will put your bread through a bread slicer if you ask them.
In Croatia, as in all Balkan states (former Yugoslavia), there is practically only one type of bread: a kind of flatbread made from wheat.
Walking down to a bakery of a morning to pick up a fresh loaf, should be the start to everyone's day.
I live in a small town in Poland and bakeries are very popular here and that's where most people get their bread and rolls. Even supermarkets have little bakeries and they sell freshly baked goods, although they are considered a less healthy option. The kind of bread that is popular in the US is also available here, but definitely not as popular. We actually call it "toast bread" because it's edible only when it's toasted.
In Poland, bread is baked with sourdough and yeast. There are so many types of bread that even a small bakery has at least 3 to 5 types of bread. I will only mention rolls, challah, croissants, żuliki, obwarzanki, bagels and kolaches. There are definitely more types of bread in large bakeries. I really like shopping at the Portuguese padari, the Italian forno, the French le maison de Four, the German Bäckerei. I recently ate delicious bread in Montenegro. Toast bread is semi-edible and terribly unhealthy for the intestines. It should not be eaten too often. I liked the bread the least in the UK, luckily they have scones there.
Bread isn't supposed to taste sweet...except in the USA. The Germans make very good bread. The best 6 months I've had is living above a bakery in Nice. Waking up way before 5am to the smell of fresh bread...OMG. Dabbing butter on bread still warm from the oven and watching it melt, with some French brie...heaven.
Our bread isnt sweet though
@@Harrison944who’s bread isn’t sweet?
@@camf7522 US bread
@@Harrison944 it is, but it's just normal to you. Obviously it's not sweet compared to candy or something, but it's definitely sweet. Americans are probably the #1 consumers of sugar though, so it's not surprising that even their savory meals have to taste sweet to satisfy the diabeetus. To people outside the US, your bread tastes like cake. 😂🤷♂
@@_Professor_Oak Im telling you it literally aint sweet at all. Have you tried it before?
Sorry, but in fact Germany with by far more than 3000 kinds of bread is the center of bread excellence globally since France is all about white bread (wheat) only.
And we’re not even talking about German bread!❤️
Even germans dont talk about german bread bc they prefer russian.
@@Sandro_de_Vega lol never
@@Sandro_de_Vega the hell are you talking about?
@@Dr-Zed perhaps some word play. russian bread is a snack in germany, not real bread.
@@Sandro_de_Vega Nope! Not once !😀 I’m still busy with the variety of 3000 different breads here. No offense!
Hello, nothing can compare with a real, original pain au chocolat or 🥐 or even brioche.
Italian Chiabatta, Turkish Flatbread OMG sooooo good.
Feli from Germany has an amazing video about the number of McDonald's in the USA and castles in Germany. Among other things, the number of bakeries in Germany.
Greetings from Germany to all bread fans in the world 😘
Chiabatta is my favorite Italian bread for bruschetta. Other wheat breads don't work as well. I also really like Georgian puri, similar to Turkish bread. I like bread too much. Very bad due to the size of my hips.
Only black Bread for me. White am I myself or rather pig pink.
@@rmamon2554You and this bread look good together. The contrast is pleasing to the eyes.
Inevitably it is us British who are to blame for the modern industrial bread-making process. The Chorleywood Bread Process, invented in the UK is behind the mass production of bread. It enables the use of lower protein wheats and the production of a loaf in less than 3 hours. The majority of British bread is made this way and most traditional bakeries have disappeared.
Quote of the Day: “I want to be naïve. I don’t want to know the truth.”
Ignorance is bliss.
It's a natural way of preventig from going mental.😁
Even our industrially baked bread in discount markets would be lightyears ahead of this garbage they sell as bread in the US, not to speak of traditional craft bakeries and small regional bakery chains.
Bread from a US grocery store has nothing on freshly baked bread. I got tired of paying stupid prices for bread and I've been making my own for about a year and change now. It's really easy to make, especially with using metric and a scale (imperial for baking is just complete ass).
Imperial is for Kings and Queens who like to marry there cousins and sisters or brothers.
I make my own bread in England all I use is strong bread flour yeast and water tastes lovely
Not even a pinch of salt? I add a hint of sugar to the yeast mix to assist the fermation too.
Agree with @t.a.k.palfrey3882 on those ingredients for a standard, basic loaf. Given that a basic 1.5kg bag of bread flour costs around £1.50-£2.00 (wherever you happen to buy it) - you can make 3 x loaves for a cost of around 60p per loaf. Plus you get the nutritional and health benefits of only eating safe, natural ingedients, and it tastes great too. 😀 I've been increasingly making my own bread since Lockdown in 2020.
Also I've noticed that my mother (who developed Crohn's in her 60s, now in her 80s and has been advised to eat Gluten-free) suffers less with homemade bread. This only reinforces my view that the problem for many 'allergic' gut problems are not being caused by the wheat in bread and baked goods, but the additives, enhancers and preservatives that have been added to factory-made bread/cakes/pastries/sandwiches etc - it's the regular consumption of these over the years that has caused the digestive problems that many people seem to suffer from these days.
I also make my own bread in England. I've got a sourdough starter, so the only things I need to buy are flour and salt for a basic loaf. Once every 3-4 days I take my starter out of the fridge, take 50g out of the jar, and mix it with 310g of tap water, 8g salt, 300g of wholegrain flour and 200g of strong bread flour to make a dough. Then I feed the scrapings left in the starter jar with fresh flour and water and leave it on the table for a few hours until it's peaked before I pop it back into the fridge. I work the dough in the bowl a few times over the next few hours, then let it sit on the table, and put it in the fridge in the evening, ready to be baked the next day (or anytime in the next few days really). There's quite a lot of waiting in the process, but the active working time is only an hour in all plus baking time, all the other stages are just passive and not very time sensitive. Super cheap too. Not going back to the boring supermarket bread anytime soon.
Sometimes I get wild though and change things up by adding other stuff to the bread. Different flours (like oat, spelt, rye), butter, caraway seeds, syrup, cranberries, nuts, sunflower seeds, sun-dried tomatoes, chives from the garden etc. Those fancier versions get a bit more expensive of course, but still cheaper than similar loaves from the stores, and with no surprise ingredients.
@@durabelle It takes some courage and spending some time initially. But once you've turned out some decent loaves and got the technique and timings down, it's pretty easy. As you say, it's the resting time of the dough that takes the time.
I'm Italian, I live in a small neighborhood and I have a small bakery behind my house, in I have a small grocery store and on the left a hairdresser and a tobacconist/newsstand 😂 it basically takes you 10 minutes to go around everyone 😂😊
It indicates that Italy has good Town Planning Development 👍🏻
It indicates that Italy has excellent Town Planning
Ignoring Johnny’s quick aside that us Brits are somehow responsible for the US appalling quality of bread, I believe that there are very few cities, towns, villages in the UK that don’t have an independent or chain bakery (yes, I include Greggs).
I remember going to Boston,USA over 40 years ago and eating my first US bread, it was just so appallingly SWEET. I would classify it as cake. And don’t get me started on American cheese, does it even exist.
You should research the 'Chorley Wood Bread Process'. You might change your mind about who is responsible.
Weren’t you the ones, who put cheap, deadly whiteners into the flour, because people in Victorian England wanted white bread?
@@jennyh4025 Yes. But not for the reason you suggest. And not the Victorians.
@@araptorofnote5938 really? Not the Victorians? I might mix up the reasoning (could’ve just been greed), but I’m pretty sure, that the historian said Victorian area.
@@araptorofnote5938 here’s the quote I was looking for (BBC 2013) „…When basic staples like bread started to be produced cheaply and in large quantities for the new city dwellers, Victorian manufacturers seized on the opportunity to maximise profit by switching ingredients for cheaper substitutes that would add weight and bulk. Bread was adulterated with plaster of Paris, bean flour, chalk or alum. Alum is an aluminium-based compound, today used in detergent, but then it was used to make bread desirably whiter and heavier. Not only did such adulteration lead to problems of malnutrition, but alum produced bowel problems and constipation or chronic diarrhoea, which was often fatal for children.“
That that dude went for france for bread and not to germany blows my fucking mind.................
For real
Me as a german am gonna say it Americans dont have bread they only have Toast wich is NOT bread
Horrible Weaponized Toast, call the U.N. for this crimes against culture and civilization.
Americans do have real bread. You just have to get it in a bakery and not a grocery store
Unfortunately in Germany the trend to replace local made bread with industrialized bread is spreading like butter on a fresh slice of warm bread.
Even seemingly small bakeries are using prepared bread mixes which only need water and an fully automated baking machine.
That is true therfore my family bakes its own bread now
same in Poland. Deep frozen breads and breadrolls, heat up in oven in shops. Next day it's inedible - it's like a clay or a rock. And you are getting heartburn after eating it. But if someone wants, can still buy normal bread.
On the other hand Lidl, Kaufland bake bread inside the shops and is a good comprimise between bakery bread and factory bread
Why France, Germany has the best bread and the most different types of it.
Don't blame Britain. Our bread is still good.
Bread in the U.k. has improved significantly in recent years. I'm a 70 year old now, when I was a kid bread was almost totally awful processed rubbish, similar to American bread, but without the sweetness.
@@Michael-kt6gi "I'm the mother in Mother's Pride!". It was vile stuff.
I love Britain. But.... Bread..... Better have it in France, Germany, Poland 🤤
Bread isn’t supposed to be good for days, you need to eat it in a day or two
A fresh loaf from a bakers in the morning 😋
When I think of putting sugar in bread, I can feel my lip curling. But sugar is also plonked into mayo! WHY??? Thankfully, I make my own bread and mayo.
Our bread is great - I eat whole wheat, and that’s what it tastes like: no sugar!!! - but it is sliced right behind the counter. At home I freeze it, and take out the slices at mealtime. So it stays fresh and tasty.
I do the same and if then you toast it you will reduce the glycemic peak by 30%.
American expats ore toerists often complane that at the end of the day ,there is not much bread left ,but that is because its freshly baked every morning ,its my job in de Netherlands 😊
in Czechia we call those packed, presliced white "things" a toast bread (when you say bread nobody thinks of toast bread). People only buy it to put them to toasters or make sandwiches and both of these things are rare (because even a sandwich can be made of regular bread or a baguette). Here we usually buy bread mo twice/three times a week (you go to the local shop at least three tiems a week to get fresh produce) from a bakery or a supermarket (more and more of them either have small bakery in the buliding or the supermarket itself has its own bakery) or if you live in the middle of nowhere a mobile shop (and even these have fresh bread and rohlíky-a typical czehc pastry that looks like tiny baguette). I dont think and czech would ever prefer toast bread over bread.
Wait, it’s another Johnny Harris video? Yay!
(Except we hate the BetterHelp sponsorship)
This video is actually very accurate and amazingly fun to watch. Please note that France is by far the best bread country in the world, so this does not apply to other countries in the EU. Of course in the EU you will get good bread everywhere, but less than 5 minutes (walking) away from a bakery is only to be found in France.
Here in The Netherlands, bread is also awesome but less tasty than it would be in neighboring countries. We do have pre-packaged bread too, but it is just very uncommon to buy it. We would rather buy fresh bread and freeze it ourselves. When getting it from the freezer the evening before, you will have fresh bread every day.
There are two problems with this video:
- american bread does not last longer, because it get mould quickly; normal bread dry out and it's still edible after that
- french bread is still not particulary healthy; lack of chemical additions does not make it healthy, it's still worst white wheat pastry made on yeast. I know they have good PR, French bakery is nice, looks nice, but it's still a food you should eat rare than once a week
In general bread made from darker wheat and rye flour, on rye sourdough is nice to eat for like a week (ofc properly kept). After few days it just makes harder and dry out, but you can put it into mixed raw egg, fry quickly on pan and butter, and it's again soft. Problem with bread on rye is that it needs 12-18h to grow and went through proper fermentation, to be baked without mold. Otherwise it's just flat and spills up in oven. Glutene in rye needs fermentation to activate. You said you've been in Germany - that kind of bread is popular in central Europe - Germany, Poland, Czechia etc. Nothing unusual. Just last 20 years we have invasion of this american trash deep frozen bread, but you still can buy normal one quite cheaply, because most people want to eat a good bread. And it tastes totally different than american - rich in flavour, sour, much harder. You eat two slices and you are full for 3 hours.
I´m a German who LOVES France and LOVES Baguette - but don´t ge me wrong - the first thing I really miss when I am on vacation in france / spain / italy is our german bread! If this guy is so thrilled by the baguette in Paris, he should come to Germany and he would be in (bread-)heaven.
4:46 this has the same energy as the "The history of the entire world, I guess" video. I love it.
Oh at 5:12 he actually used a little bit from that video, awesome.
Also in the Netherlands we have bakery's and delicious fresh bread. Even the supermarket has bread what is pretty good. But I prefer a bakery. Since a few years, in the Netherlands their is a new stricted rule. Whole grain bread may only be sold if it contains 100% whole grains. Bread with wheat in it, is a different type of bread. Whole grain is different from wheat grain.
Its not only in France, here in Spain (next to France) is a bakery at least a 5' walking. There are good ones and cheap ones (that bake unfrozen precooked bread) mostly in supermarkets, but always is recently cooked (-6h) and tastes like real bread.
that beat at the end :D love it!
In Germany we think about French bread like the French about American bread.
In France we don’t think about German bread.
@@Rafale-77 In France we don't think about eating anything from Germany.
@@MrDogodindon Totally agree with that.
Like your thinking at the 9:20 mark, seemed correct & valid.
Regards & best wishes are sent Sir from an old Roman Town in Western Scotland.
Shout out to those lunch baguettes in France that are shown in a few shots, since you said in some video you went for the "meal deal" lunch type of thing in the UK often, trust me, if you ever go to France then you should just try different lunch baguettes from different bakeries each day, they are crazy good.
Imagine a subway sandwich but everything is 5x to 10x the quality, but it's half the price & has more on it 🤷♂
i'm surprised airport security in France let him through with a dangerous weapon. Imagine him feeding that "bread" to a unsuspecting victim. Hope security will do a better job next time.
Hadn't watched you for ages because of all your German vids !!
According to the German bread register (it really does exist), there are over 3,000 different types of bread in Germany. A world record. And, most importantly, it tastes the best too.
I think the US bread situation is just part of a much bigger picture: the laws and standards there are explicitly made to benefit the commercial sector instead of the general population. It's hard to think of a single thing in the US where the public isn't being openly screwed over to benefit the corporate sector. It's an ethos so deeply imprinted on Americans that they don't notice it happening.
homemade bread
Stir together 4 1/2 cups of flour, 2 1/4 tablespoons instant yeast, 1 2/3 cups lukewarm water and a pinch of salt
Mix together with two hands and when firm, take out of the bowl and knead on a flowered surface for at least 10-15 minutes till you get a bouncy and smooth dough
slightly flower the inside of a bowl and place the dough in there. Cover with a damp cloth and let sit in a warm environment for 1 - 2 hours.
Take the dough out and gently knead once more on a flowered surface to form the shape you would like to make. Let sit for another 45 minutes
Cover a tray with a baking sheet and place your bread in a heated oven on 450 F for 40- 45 minutes for a medium sized to large size bread.
Take out of the oven when your bread has a golden brown crust.
Excuse me... baking bread is not big deal: flower, water, a little sugar, some salt and a pinch of yeast. Start kneading, let it rest and put in an oven or use a breadmaker.
It's not only the sweetness of American bread that's disturbing to visitors from other countries - it's the texture as well - it's spongy like cake.
True. Keep in mind this only applies to store bought bread and not bakery bought bread
Make your own bread dude! Experiment, maybe film it. Learn bread from all over the world. Your doing awesome.
U.S. Bread equals Chemical Weapons where is the UN if you need them???
Remember going France in 80/90s we got up early and went to the local village bakery,it smelled like heaven and the bread was just made was absolutely delicious and croissants too… so tasty!!!
Legit making a grocery list while starting this video .. scratched 'bread' from the big store, and now making an extra stop at the bakery.
"Why Americans Eat Dessert for Breakfast" is another banger from Johnny Harris.
I prefer to laugh at the videos where Americans try British food for the first time..the look of horror🤣🤣🤣
Bread is So Easy to make
It’s only 4 ingredients mixed together
Leave it for 2 hours with a cloth over
Heat up a Dutch oven in the oven
Then tip the bread mix in the Dutch oven
Put in oven for 30 mins
Take the lid off then bake for 15 mins
And you have an artisan bread
Should last about 2 days then if it start to stale
Fry the last slices of bread and have with eggs with eggs
Perfect 🇬🇧
Dude, the only thing you can do is make the bread at home, it doesn't take anything. Obviously you have to get some good flour and that's it. Don't get poisoned. Hello from Italy
In Germany we are able to slice bread with a machine even if the bread isn't soft at all. 🤔
So, what's the point🤨? In reality there was no reason to ruining bread!!
Europe has plenty of machine made bread but we don't use dough conditioners or preservatives it is just basic wheat, salt, water, fat, sugar and yeast how long does it last? at least a week.
when you are able to control the entire environment around the bread being made it will last and be fresh for a week. which is plenty of time to eat a loaf of bread. you don't need the things that the US puts in bread.
I have litterally a machine at home for cutting bread, for the hard black bread, nothing beats Austrian black bread with butter and some marmalade from grandma.
As a German, I didn't see any bread in that supermarket shelve. It was all what we call "toast". A type of bread, that serves only one single purpose: being put into a toaster and toasted. That's literally the only thing that bread is good for, it has absolutely no other culinary use or purpose, and simply cannot be eaten in it's natural form, due to it's total lack of any redeeming qualities.
As a Finn I basically agree, our word for it also literally means toastbread. But it is also used without toasting in the triangular sandwiches both in Finland and especially here in the UK where I now live. Every store here has shelves with row after row of those sandwiches, usually sold as part of a meal deal with a drink and a snack. That's probably why it's called sandwich bread here. My British partner prepares his bread like that at home too, whereas I make open topped sandwiches like any sensible person 🤣
I like bread from mixture of rye flour + wheat flour and bread made with sourdough and black bread from malt. All without sugar, but salt.
I read somewhere recently that the grain used to make bread in the US is genetically different to what is used in Europe, bred for higher yields and starch component. What they also unknowingly did was change it in a way that explains the rapid increase of celiac symptoms from the 1950s onwards.
They also use pesticides banned in other countries and most of their dairy herds are confined and fed on grain that includes growth hormones, that's why the USA butter looks so white, high fat no flavour.
in Germany, the bread is really a cultural thing, too.
Great video, here in Australia we have our awful supermarket breads but we also have a lot of fabulous bakeries with fantastic breads.
I don't think I had sliced bread until I was maybe 24 (when I left home), we always got our bread from the bakery. That also gives you the choice of how thick/thin you want your slice (thick slice as toast is SO GOOD!)
Our bread in the Netherlands is baked every day and sold in supermarkets or bakery schops. You will see in a few weeks. Greetings from the Netherlands.
I like convenience too. So when I go to the baker's, I buy two baguettes.
One half, I eat in one or two days .
The rest I slice and freeze as soon as I get home (don't wait, that's the useful tip) .Then all I have to do is put the slices in the toaster when I fancy good bread ( no need to defrost) , when they pop out it's still real bread, chewy with a crispy crust ,and fresh-from-the -baker smelling.
The other otion is to reheat the frozen portions in the oven.
Easy-peasy, fast, cheap, nutritious.
Hot tip: Make your own bread. It's honestly not that hard.
GIVE IT SOME CRUNCH!
Just got back from Canada, which likely has the same bread as the US. It was so sweet and lacked texture.
SpongeBob references always fit into ANYTHING
Same problem in the UK although there are bakeries in almost every town still. Almost all bread gives me indigestion these days. Home bread baking is kind of popular here now though. I've done that too. 10 minutes of effort.
About 5 minutes in I found the OP and subscribed to his channel. One the looks interesting is Fish and chip wars Iceland vs UK
Fun fact
In Germany you are only allowed to call lemonade Limonade if there is a minimum of 20% sugar.
Company’s sued against low carb soda producers because competitors have lemonade same taste with only 5% sugar.
American Company globalism reached Germany
I don’t buy mass produced supermarket bread anymore. I buy afresh loaf from the bakers, get them to slice it for me, put around half the loaf into freezer bags to preserve it, then eat the rest first. I can make a fresh loaf last a week without the preservatives.
Hi Joel , I enjoyed watching this great video (pierre )
im watching this in the morning and in need of breakfeast, so i will now pause the video, go down to my local bakery 32 fts down the road and buy me some freshly baked bread.. 😆 ill be back
I'm no more than 5 mins from TWO bakeries. Martins and Gregg's.
If you have never made bread yourself, do it. It's so simple but just so good. Flour, water, yeast, tiny bit of salt. Mix, prove, punch, shape, rise, bake.
Europe here. Recently on vacation in the US I bought a package of Wonder bread out of curiosity. Back in the Hotel I ate one slice with butter and cheese and a second one to be sure and my wife also ate a slice. The rest we fed to the fishes. Literally. The taste and texture was more like a slightly less sweet kind of cake than bread, even than a relatively sweet "Toastbrot". It reminded me especially of a brioche pastry, a rather tasteless one though.
Yep, it will ruin you forever.
Don't go to France and try the bread
Don't go to Germany and try the beer
Don't go to New Zealand and try Louis Road Creamery Chocolate Milk
You could always make your own, I do. Worth giving it a try,
Note that 25 years ago, a law was published that defined what the ingredients of a "baguette de tradition" should be: flour, water, salt, yeast, and that is all.
Going into a boulangerie in France is just a wonderful experience. The bread and the pastries are just so fresh and the taste is wonderful.
I would argue with "bread-like substsnce". That is nothing like bread.
France has good bread???
As a German I always miss good bread when visiting France.
France outside of Paris and the far north has amazing bread. Germany has great bread but by far the nicest is Denmark...
Baguette
Boule de pain
Brioche
Croissant
Faluche
Ficelle
Fougasse
Pain aux noix
Pain brié
Pain complet
Pain couronne
Pain d’épices
Pain de campagne
Pain de mie
Pain de seigle
Only to name the more prominent once.
@@martynnotman3467I don't agree. I am German who lived in Paris for 3y and Denmark 4y and now Italy 3y. German bread is just something different in my eyes (which doesn't mean that you can also find nice bread in France, Italy or Denmark).
@@martynnotman3467 Polish workers literally warn other poles to not buy german bread bc its inedible. And as someone who on regular basis spend in germany some time... they are right. Best german bread is that one that you can buy in russian grocery stores.
@Sandro_de_Vega
The amount of BS is this post is astounding. Go back to russia, if you like their stuff. Also, a polish person would rather eat dirt then bread from russia.
I couldn't imagine life without fresh, crusty bread.