I feel like what the US calls "bread" would be called "Toastbrot" in Germany ... and is only good for one thing ... toasting in a toaster ;). But never would it be concidered bread here ;).
i'm from Spain and we put this "bread" in the same category as donuts, croisants, and other sugary dough products. definitely not seen as a healthy thing to eat.
@@jadawin10 In Spain there are real croissants that you get from the bakery and fake ones similar to donut dough that you get in bags, the fakes ones have sugar.
not just France and Germany, but many European countries. here in Romania bread is pretty much what you have with every meal and there are many types of bread available, and ofc there's plenty bakeries.
Even a small grocery store here in Belgium tends to have an ample selection of breads. The Spar near me has 15 types of bread loafs, 3 different types of baguettes, a selection varying between 20-30 different kinds of pistolets, picolos and sandwiches, a handfull different types of croissants and a dozen different kinds of specials like various sizes of Turkish and Naan bread. And half of them get their finishing bake in store.
@Marc same here in the UK and also in India (bread is important and multi use). Ok in the UK we may not have loads of different varieties compared to bigger European countries lol but we do have some very nice old fashioned Traditional breads.
@@luk4s56 in the UK "brown bread" used to be the main type of bread until industry and the higher price for making white - so white bread became a status thing and brown bread was for poor people until white bread became cheap to make in bulk - I think it's very similar route the American bread went to everything is mainly white bread.
13:55 What I like in EU is that in recent years, they really hit the idea of calling stuff properly. If something doesn't abide to the rules of the product - they can't be called that. Also a lot of local product names have been protected this way as well - stopping sub-products to profit on a popular name or brand. You can't call a soda with few percents of juice as juice anymore. A cheese has to be a proper cheese. This allows for much easier identification of the products in the shop - so you can only focus on the cost of it without worrying that you are buying chalk or chemical preservatives. It's a nice change.
Honey is a good example too. If there is more inside than the protected name allows, it is not allowed to be sold as honey. And of course beer. It does not follow the "Deutsches Reinheitsgebot" it is just not accepted to be called beer
@@weilwegenisso79 Honey isn't a good example IMO. Companies still have ways right now to basically sell you artificial sugar based products that, visually speaking, looks like "honey", as "honey".
Yes but there's a way around these rules. Real Cheddar cheese can only be named Cheddar if it's made in Cheddar but you can call it Cheddar style cheese and you can sell it in the rest of Europe. And that counts for a lot of products.
As a french native, i would say that my favorite childhood moment when my parents asked me to get bread (baguette actually) from the backery and there was baguettes just out of the oven (still hot and very crunchy). And i would for sure eat the pointy end of it (quignon in french) still hot! And yes, we have thousands of types of bread for different purposes, with different type of flour... this is a huge deal here and pretty much at the same level as french cheese and wines
In my part of Germany, the end of the bread is called "Knerzje". Which, I think, must be an onomatopoeia for the crunchy crust. And the same seems to fit to the word "quignon". You can feel the fresh, heavenly crust crunch between your teeth using these words! 🥖♥️😋
I have a friend who thought for years she was "gluten sensitive" while living in the US that realized she could actually eat as much bread as she wanted once she moved to Europe. There's something in American bread (or in how it's made) that literally made her sick, and it had nothing to do with gluten.
Totally correct. It is probably either one or the other kind of rising agent; or one the bleeches used to whiten the flour. ADA might also be part of the equation. Sourdough also does more than just release CO2, it changes the gluten to other compounds that have similar properties to gluten (stickiness) yet have none of the problems associated with gluten-intolerance. In many cases even hard celliacs have found that a good, long-term sourdough bread causes them no problems (within reason, obviously).
Just like how the USA chocolate tastes like poop. Just do a search on RUclips about that. You will learn a sad truth. USA chocolate taste bad for us none Americans.
just remember , people reading this comment, it doens't that there isn't glutten sensitivity or even allergy, it just means that wasn't her case and isn't for many people, but it is for a lot of people aswell
@@dinamosflams i know someone who had the glutten allergy ( i have lactose intoleranz, testified from a doc) and he looks like he lost a boxfight if he eat to much breat. @akra i would say its maybe one of the preservatives the use in the packet bread in the usa. I make homemade bread and have to eat it in 1-2 days. The breat we see in the video from the us need preservatives so the can pack it like this and storage them.
@@UltraCasualPenguin What I noticed is that it's also oddly a bit more sweet than real bread (at least in my country). I wish we could get toast bread that tastes like real bread or at least more similar. When we go on vacation sometimes it's the best solution but it's not great.
It's nice to have when you're a single poor student, since it stays fresh-ish for like a whole week. There's of course also crisp-bread (knäckebrot) which lasts for months, and the danish sort of rye bread that can be used as tank armour in a pinch, but variety is the spice of life. But it is nice as toast, and the malted taste work. The toastkneipp is just not that good though.
Compared to american "bread" german Toasbrot is the crown jewel of breads: "Weizentoastbrot Zutaten: WEIZENMEHL (66%), Weizensauerteig (WEIZENMEHL, Wasser), Wasser, Hefe, Speisesalz, Rapsöl, Zucker, GERSTENMALZMEHL, Säureregulator: Natriumacetate; Mehlbehandlungsmittel: Ascorbinsäure"
@@HrHaakon Thing is, you get much less for that food, it may be a cheaper purchase in terms of money/volume, but do the math for it money/time you're not hungry, and it's not even close.
You're joking, right? Our UK bread isn't as good as French bread? Really? I don't where you get your bread from. There's a whole range of different breads produced in the UK and most of them, especially all the different regional breads, are as least as good French breads. Sure there're are the staple sliced breads in the UK which are used to make sandwiches and toast but, and here's a shocker, it's the same in France. In fact we have as many "artisan" type breads as they have in France. In fact, we may have more. Sorry to burst your bubble but you need to get out more.
Your bread is ok. Just toast bread is ok for toast. Tiger bread, bloomers etc are not bad also you have small bakieries that make proper bread. You need to explore the market.
The funny part is "that convenience of having bread available even after a week" You can literally just freeze some bread, put it in the oven when you want to eat it... and it's almost exactly the same as freshly baked bread. A little bit more effort? Yes But far less than going out every day, or needing to remember to get some when you are going out for work anyways (or inconvenient working hours). And you have great bread. And can store it for a while.
I'll add: and if you NEED the convenience (like me, i travel for a living) you have the OPTION to use sliced bread that lasts a week. When I shop for my next couple days, I buy normal bread, when I know I'm away for a week I take some sliced bread or nothing. You're not forced, because this cheap and stable bread exists in France too but we have the option.
I agree, I always have 1-2 breads already sliced in my freezer, to be used when I don't have fresh bread on hand. Much better than industrialized bread.
Here in Norway, bread comes to the grocery store early in the morning in open paper bags. There is a bread cutter on the side (self operated) in case you want it uniformly sliced or for convenience. Toast bread is relegated to a different shelf along with other abnormal and sugary bakery.
I am Dutch living in the States for 22 years now and the thing that makes me mad is the awful bread sold in the supermarkets. It is such an simple food to make and I do myself. But it is not an excuse to produce that screwy product one can buy in the US. There were bakeries around but less and less because people are so used to wonderbread and such. Most people do not know anymore how normal bread tastes. So sad
Is making your own bread not a thing over the drink ? I mean, it has always been a thing here, but became even more popular in last 10 years. We do have some really good bread from local bakeries in basically every town or village, but making your own means you know exactly what you put in it. And as a benefit, you can put some extras in. Like bacon for example, to have all the bread with a flavour. It is a bit of "alchemy" at first, sure. But once you get the ingredient ratios just right for what you like, it becomes a piece of cake. Everyone has his own favorite mix. The specialized "home bakery" gizmo costs about a hundred bucks (and up of course) nowadays, and even most of the basic ones have things like delayed start (so that the bread is just finished and still warm for your breakfast). You simply throw stuff in (almost all, you take a piece and set it aside to use as sour dough next time) , and the gizmo will take care of the rest - mixing, letting it rise, and baking. Just two things to watch out for - the mixing part/flap on many of these stays in the bread, so you have to pluck it out of the bread when finished. And the mixing part tends to be somewhat loud when your kitchen is next to the bedroom.
@@jahrainaenvil4590 you really talking about a god damn bread maker machine like that's anything like making a proper home made loaf by hand in the oven/dutch oven? Not even close.
@@MDM1992 I use breadmachine too, but only for processing. I bake it off in the oven because a machine sucks at baking bread, its more crust with no shine and a huge hole where the hook was. What a waste. Making bread completely by hand is a day job to do, Im sure people will find routine in it to do every day, but I havent found it yet.
Whilst here in Ireland: Judge finds that sugar content of US chain’s sandwiches exceeds stipulated limit and they should thus be classified as confectionery. "The clincher was the act’s strict provision that the amount of sugar in bread “shall not exceed 2% of the weight of flour included in the dough”."
I went to rural waterford 3 times 40 yrs ago and had homemade soda bread beautiful, i make my own at times not as nice as my first experience in ireland.i bet alot has changed since i was there .
Hence all the diabetes, probably. Sugar tastes good and you deserve what's good. It's also addictive. So we'll give you sugar when you're not looking, because you deserve it, but also to make you come for more.
@@germangarcia6118 Actually, you have to add some sugar, so that yeast could grow, but it's never enough to make bread sweet (at least not in my country).
Same here in Britain, you can find a quaint little neighborhood bakery in virtually every village and town in the UK and even in the big cities you don't have to go around many corners to find a nice little "artisan" bakery.
exactly.. it's the most basic shit... I have 2 bakeries 5 min walk away from where I live. No one thinks it's "snob" or "elite" quite opposite it's the most basic thing.
Romania also has lots of bakeries with a lot of varieties and when you buy it just out of the oven...oh my god!!! Italy also has looots of bakeries, try and eat a piece of bread just out of the oven with nutella....🤤🤤🤤
Most decent supermarkets also have their own bakeries (plus there are local bakeries) which do bake fresh european style bread, so the choice is there.
@@Person01234 I'll just back you two up on that. We do have a lot of these sliced loaves in the UK but when I visited the USA I found the bread to be really sweet compared to ours. It was half way to brioche. But even in my local Morrisons around the corner they have their own bakery section with a pretty large selection of freshly baked bread of all kinds.
I worked in an industrial bakery. We produced "part bake", these were baguettes half cooked. They were sent to supermarkets across the country. The supermarkets advertised them as baked in store, which they were, everyone assumed that they were made in store which they were not. A little bit of "clever marketing"
In my country(Slovenija) every big store has its own bakery, that bakes fresh bread constantly. It spoils in a few days, but we get bread every few days. Not to mention we have independent bakeries everywhere. In my small city we have like 5, all within a few mins of each other.
just to give you a little story I was out shopping the other day in my local supermarket here in Denmark and over heard a woman talking to her friend at the bread section, saying "how can they call this fresh bread! it wasent baked today" it made me smile a little.
There used to be a hand-written sign in our local bakery. It translates to something like this: "Supermarkets boast, that their bread is on the shelves within 24 hours (after baking). Our bread has been sold or thrown away by then."
Yes, we too in Estonia have wooden cupboards that have bread baked today, without any packaging. You have to take it and package it yourself. But man, is it wonderful if you catch the time the bread has just been brought in. It smells soooo good!
@@raifthemad in denmark go to just about any baker and they will have fresh ryebread. ofcourse if you only go to supermarket you can't find fresh ryebread
Funfact: Average German sour dough bread also lasts a week, but using a baking technique and other bacteria that's been around for thousands of years! Also, Scandinavian dry bread is an invention that gives you crunchy bread that stays edible for literal years, if you store it properly
> Scandinavian dry bread is an invention that gives you crunchy bread that stays edible for literal years I'm not sure would ever consider it "edible". It's right up there with surströmming being "edible" right out of the can.
In the Netherlands bread is fresh for just 1 day. So, most of us freeze it just after coming home from doing crockeries . This way, 2 weeks later you take some slices out and at room temp it’s good.
Just as we do for 40 years. After WW 2 we got some Anarican style bread here, names like 'King Corn' and 'Tip Top'. Indeed that bread stayed fresh for a week. I ate it myself, but on a certain time in the 70's people did not want that kind of bread, so even supermarkets started to sell daily baked fresh bread. And today you can't buy that fluffy ever fresh bread anymore.
Yes, i also had King Corn bread. We had this iconic tv commercial “Ik ga bij Japie wonen”. ruclips.net/video/aSaDmHVVppI/видео.html There was also Bums (dwars gebakken). This was a similar bread. You could push it flat and it would bounce back. No one would want a bread like that any more.
Yeah i buy a loaf of brown whole cornal multi grain bread and i put it in the freezer immediately. After ten days, when it gets finished, it taste as good as the day bpught it. I love to eat it frozen, it's just so good. I've been living in Michigan for nine years and I was fed up with their factory bread. It tasted awful and I decided to start making my own whole cornal multi grain bread. It was delicious and my kids loved it. Even the fake cheese in the US taste terrible but I had a dutch store in close proximity to where I was working. So I had my old Amsterdam and zaandammer, or even goudkuipje. American bread is very bad for you and very fattening.
The ingredients from my French baguette are: Flour, water, salt, yeast and extra virgin olive oil... That's it! The bread comes crunchy outside but soft. The day after is no longer crunchy but still soft and the third day is getting hard so I freeze to use when I decide to make the fried chicken. In Italy we use bread not that chemical powder that they use in US to fry the chicken. It comes soft and super delicious.
I've lived in Paris for the last 30 years. There is a bakery in front of my building. I wake up every morning to the smell of fresh bread. In France, you are not allowed to call it a bakery if the bread is not made on location. Bakeries also make pastries and sandwiches and quiches and salads all made on location. It's the same for butchers, fruit and veg markets, cheese shops and everything is the same or cheaper than supermarkets. I have not opened a can of food in years.
I can say that in Europe l have always eaten good bread in every country l have been: France, Austria, Germany, Spain, Greece, Neterlands, Uk, Switzerland etc. There are several kind of bread and l saw for europeans it's very important its quality. 🇮🇹👋🏻
The history of bread. It started first as an additive to soup. Then it became a paste dried up to be eaten while travelling with just adding water and you have a porridge like consistency. Then instead of adding water after drying it, they instead heat it and dus came baking, but it was cookie type but due to civilization having better storage capacity and leaving off the nomadic lifestyle, storing dried goods becomes more convenient to prolonging food life. Then adding water and LEAVING it to rest... Is where the fluffier bread came from. Butter was invented before the bread, that we know because they added buttercream and cheeses to their porridge/soup prior to bread.
I already can and do, like you said it isn't hard. It is just a strange thing that the UK decided to skip on the european tradition of making good breads
I'm from south america and stated making my own bread since the lockdown... I found it to be cheaper and its really easy, I just make the dough every night(takes about 30 minutes of your life) and let it rise over night. I wake up in the morning and bake it to go with my breakfast. Never spend so little on bread, and over time I got better and better at making it.
I bought a bread machine from Facebook market for £20 and all I have to do is just put the ingredients and it does it all. So much better than the shop even for the most basic bread it makes!
@@HeraldofMisfortune my oven is the only thing in my house that uses gas, and I only use it for cooking so yeah. I pay about 5 dollars a month on the gas bill and that's it. ps. It's Connie indeed
I think the stark difference between the European "generic" bread style and the US´s one really dawned on me a couple weeks ago. I was in Greece for some vacation, and near the table me and my husband are enjoying our salads (the weather was wonderful, but tbh it was too hot to eat something cooked for lunch), arrives and sits a group of about a dozen US-citizens, probably 2 families, among which the kids continued to state out loud how good the bread was. And granted, the pita and the usual "table bread" there were quite good, but their awed tone really hit me. For me it was just the expected quality level of bread for a restaurant, but for those kids it looked like someone had just brought them a delicious cake. It made me also sad, honestly. BTW: EU standards of food hygiene are considered the most strict in the entire world and apply without exceptions everywhere in the EU, so no wonder everyone in the comments say "ah, yes, in (EU country of choice) it´s also like that."
"EU standards of food hygiene [...] apply without exceptions everywhere in the EU" I'm not sure about food standarts (I'm not researched about it at all), but when it comes to pesticides you can apply on plants, it's not the same everywhere in the EU. For example there are quite a few pesticides which are allowed in Spain, but banned in France (I got to hear plenty of rants about that through stories, since my dad's previous job was to check on farmers' pesticide usage and storage). So depending where the food products comes from, especially when it includes fruit or vegetables or any other plant, you're not guaranteed to have the same expectations everywhere in the EU. Same goes for the "Organic" / "AB" labels, they all follow different regulations depending on which country and product we're talking about.
The breadslicer indeed is a array of bandsaws, but in some supermarkets in (at least) Germany there is a bread slicer which uses 1 circular saw and slices the bread in even intervals 1 slice at a time.(and yes this is something for customers to use, only works when the transparent lid is closed for safety)
In Italy we have the bread we call in a box (similar to American bread already cut), but in Italy we prefer fresh bread bought every day, or at most advanced a few days before ..
Simply, american bread is not bread. In Italy we have over 250 kinds of bread and an incredible number of unofficial kinds of bread. Not less One or two for every single little town. And is quite similar in many european countries. Right now i'm buyng crunchy and hot bread for my dinner 😁
Either way, it's got to be French bread. As in the word Franchise. You may say it could be arabic/berber inspired (most excellent also!), but that has been franchised as well one way or the other. It's got to be and you know it. Hence the term, Franchise. And pain, also, like when interferences get to interfere with French culture making its way. Also, I'm pretty sure oui were supposed to succed, when the challenge came up to civilize those simili off-shore puritans, back in the foggy daze. And I'm not sure what Charlie has with German bread, from which they get their radical "germ". Maybe because german microbs also eat McDonalds, and then, they make it grow big and look like French bread or some tourist trap bread. As last I heard and even tasted, german bread is pretty much as industrialized as american burger bread. At any rate, looking at your name and then inferring, yes, your bread must be excellent too. Hence my point : it has to be French, right? You know, just like al those midle edges are also French? Mmmh? Also, please don't buy bread for your dinner. Buy dinner for your bread instead. That is the way, trust me. And cheese. Cheat loads of cheese. So I get to bring my armies and annex the damn place anywhere I can see olive trees growing. >>> BAM ! FRANCHISED. You sea? Aye, sole tea! would say the brits. But not you. You? You have bread to show. There goes civilization all jolly, all gentle, like a breeze. Bread. Axe the Romans if you don't believe me.
@@Fre3cy Nah. Y'all lost but me. That's different. Don't you know it's my thread? And also, my computer screen? So get out of my scythe before I get to tear you a new one with it, flea. Now.
I see a lot of fellow Europeans chiming in, so I might as well do my part too. Here in Denmark, as in most of Europe, bread (what Americans refer to traditional/rustic bread) is varied and is made from many different types of grain/corn. Wheat is one of the more common ones, as well as rye based bread, and typically all bakers also produce foreign-inspired breads such as Italian, French, German, Spanish bread etc. It's very much a shared culture of bread making. In supermarkets you can get the more industrialized "bread" types, usually sandwich bread and very light bread (both in color and weight), but traditional bread types can still be had pre-cut, mostly rye based bread. But still the vast majority of supermarket bread is still "real bread". And for further convenience, you can also typically ask your local baker to cut your bread when you buy it, so that it is fresh and only cut right at the moment you buy and eat it. Buying half or whole breads is also an option if you don't plan on leaving your fresh bread sit on the kitchen desk for a week - usually fresh baked bread is best for the first day, but is still fine 2-3 days later if repackaged in a sealed plastic bag before it turns hard, and even at that point it's still vastly better than any industrial style bread. Rye bread can sit for even longer with no noticeable change to its state, and throwing it in the toaster makes it crispy and delicious - perfect for a tasty yet healthy sandwich. If you've never tried it, you should toast a couple of slices of big grained dark brown rye bread (rugbrød in danish, google images for reference), add a bit of butter and whichever topping+cheese you enjoy. It's great and so easy to make. And it fills your stomach far better than industrialized white sandwich bread.
@@Drescher1984 I'm pretty sure that MISTER SIR wasn't referring to the maize while writing their comment and instead wrote about "(the seeds of) plants, such as wheat, maize, oats, and barley, that can be used to produce flour" which according to Cambridge dictionary is one of the definitions of the word corn.
I'm an elderly English man. When I was a child bread was good and then supermarkets opened up and they sold cheap bread. We all got used to cheap bread until I tasted good bread again. The good bread was much more expensive and that is why I now make my own bread. Making bread is really easy, excluding the time it takes to rise. I suggest you get what you pay for and if you want good bread which is cheap make it yourself. Thank you for your informative video.
Here in spain you usually go to the bakery every morning and buy the bread youre gonna eat with lunch that same day. So, when you buy it is still hot, they just finished making it in the oven. Thats the normal thing to do here. And its not hard to go every morning cause here there is a small bakery almost in every street. So you can see your nearest bakery from your window. There is one close to everyones house.
My girlfriend found it strange that in the Netherlands we don't have warm lunches (usually), but almost always bread. Bread for breakfast, bread for lunch.
If you want to know how important the bread is in France, the French word for "Buddy" "Mate" is "Copain", who literally mean in old French "who share the same loaf of bread" ... and I choose my last flat because of the bakery 50 meters away ^^
It is one of the things I love about France. Being a truck driver I often stop to some "Routier" and literally you sit with unknown people and share the bread. And also have conversations just like you knew them from a lifetime
I live in the Netherlands and went to America once and was so shocked about the bread I got in a restaurant before the meal comes, it was so gross and sweet
@@Sorarse It tasted like a very stale but squishy Dutch donut. American Donuts are actually much more tasty, just idiotly sweet. Cheap Dutch donuts are ... Not worth eating. When I was there on vacation the persons who I traveled with, found some alternative thing. Knackebröt or something like that. We just could not eat the common bread. I understood why people did not want to eat bread like that 2 a day, like in the Netherlands. Not even with chocolate sprinkles.
In France, what you call bread in the USA exists, but under a specific name. It is called "pain de mie" whose direct translation would be "crumb bread". It was first produced for the USA soldiers when there were still USA military bases in France. It is used for sandwiches and toasts. It is essentially industrial. Some bakeries make it but the crust is less soft and it is not as white or sugary.
Not so long ago I had a conversation with a friend who is based in the US. We used to go to the same school in Southeast Asia and both lived in multiple countries before going to college in our respective home countries. She always pined for the good bread she had access to as a child outside of the US and recently she decided to change her food habits for health reasons (we’re both in our fifties now). Part of her dietary change was that if and when she wanted bread, she’d make her own. She started reading the ingredient list on flour she could get at the supermarket and was horrified at the additives she found. So was I: when I buy flour at the supermarket where I live, it usually only lists the grain. Nothing else. And European regulations state everything needs to be listed. Hers had preservatives, whitening agents, and lots of other stuff. She ended up buying Italian flour online because it was one of the few more or less affordable kinds she could get. Additional advantage: now the recipes I gave her actually work and she gets the crispy, fluffy, tasty bread she was longing for.
absolutely. The fuck is even the point of preservatives in flour. The flour mills where I am are government run and the only ingredient in the flour is "Wheat Flour", it boasts being "100% pure wheat flour, no additives" on the front too. Shit has lasted years in my cupboard and it's still good.
@@Person01234 - Flour does last for years if stored properly and doesn’t have weevil eggs (not sure if weevil is correct, English isn’t my native language). Preservatives aren’t even necessary as there are other ways to treat the flour, like heat or cold. I buy bulk and stash my main supply in the freezer. Works perfectly.
I had to read your comment two times to realize that there is more than the pure grain in american flour. That is horrible! I live in Germany and we bake bread (sour dough) ourselves. It is even better than the bread you get in most of the bakeries here.
@@tinka4243 - I absolutely love making my own sourdough bread! When I bake it’s either sourdough made the old-fashioned way (although I use the no-feed method) or the “5-minute-a-day” method that uses slow proofing in the fridge and uses cultured yeast. We have excellent bakeries in Belgium but the scent of fresh dough, handling the dough and the way baking bread just makes your home smell like comfort and goodness is one of those things I love. Give me some freshly baked bread and a bowl of home made soup on a cold winter day and I’m a happy woman.
This kind of confused me. Ingredients of flour? That's a bit like saying ingredients of an apple. Flour is just grain. You can make it from different kinds of grain, but it is just grain in a ground form.
I, as a german, am obviously born a bread expert and let me tell you; nothing beats a freshly baked "Heideknacker" in the morning, the bubbles, the dark dough, the kernels on there. It's literally art.
For Germans and Dutch, bread is extremly important germans often have a Brot malzeit . in the eveneing , dutch have loafs of different kinds of breads through out the day , breakfast coffee time , lunch , even in the evening wiht soups and stews. . And many competitions for bread are won by dutch bakkers .
I moved from Germany to Indonesia 6 years ago, found a Dutch bakery " De Bakker " not too for to get it delivered the same day a few hundred kilometers away and it's great. I freez it and every time I want some I just pop some in the toaster and it still tastes very close to fresh.
@@Mike-LitorisSoBig Treu but you must also eat it with in a day or it goes stale . I loved those german fresh baked buns they where lovely in the morning in the afternoon they where hard as a rock .
@@Mike-LitorisSoBig Exactly , there is even a dutch bread recipe for former dutch residents of the dutch indies to make bread out of rice. Its quite nice but filling.
@@Mike-LitorisSoBig Exactly! When I buy bread from the bakery here it is super soft and tastes great but if I leave it on my plate for ten minutes it's starting to dry out already. Once you take a slice you have to be quick, unless you want to make (french) toast.
im no bread expert, but i worked at netherlands largest bakery supplier, 3000 kinds can be easily managed, shape, size, the different kinds of flour and wheat and seed blends, the bacteria you can add to give something extra, most supermarket bread is 95% of the same wheat and flour mix. its very good but for very tasty bread you should visit bakery's, a lot of fresh bread is actually frozen for a few days before in the supermarket so it never tastes as good. Bakery's in the netherlands can perform magic by the way they make it, i tried bread and sweets of many bakerys from this country while working there, and i do not work there for 5 years anymore, but i cant stand supermarket bread or bakery products anymore.
Here in the UK we do have sliced bread but many varieties and all with natural ingredients...my favourite is seeded....but we also have lots of freshly baked loaves, cottage loaves, baguettes, crumpets, ciabatta, chapatis, foccacia, brioche..around 200 types in all, many introduced by other cultures and embraced by the Brits....we may have been responsible for the industrial revolution but we certainly didn't invent putting all sorts of crap in our food, the Americans get the prize for that....😏
UK here, have just taken a look at the ingredients list on a factory loaf. Maybe not the 15 or so in the US but 12 is still too high and includes palm oil, which isn't good for the arteries. From now on I'll stick to bread from in-store bakeries until I find a good independent place.
@@jonathancauldwell9822UK based as well lol. I tend to avoid industrial bread as it plays havoc with my insides - yet I do not have this issue when I eat homemade or proper bakery bread. The easiest starter bread I made was olive oil bread you cannot go wrong with it lol.
An Australian here - in larger supermarkets we have a bakery section which produces huge variety of daily baked bread. Plus there is a lot of bakeries from chains like Brumby to smaller artisan ones. My all time favourite is a Hungarian roll with Parmigiano. Yummm
I moved a few times in the Netherlands, but wherever I lived there was always a shop within walking/cycling distance where they sold fresh bread, so I think ifrastrucktuur also plays an important factor.
If you go to Portugal, Spain, France, Italy, Germany... pretty much anywhere in continental Europe, you'll find bakeries all over with all kinds of bread and baked goods, often local and traditionally made ones. In my experience, it's not so much like that in the UK and Ireland but still a lot more than In the US. That's something I really missed when I lived in the US for three years, although it's still possible to find a German, French, Italian or Polish bakery here and there, especially in major cities on the northeast. It's not as great as the original but still pretty good and better than industrial sliced bread.
10:15 - 100% accurate. I'm from the UK but one of my previous project managers was french. You could tell because she would absolutely flip her lid if she found you doing a working lunch or something like that. I had gone to head office for a meeting and such and she legit stopped the meeting dead at lunchtime so we could all get food
Oh, same in Belgium, if you schedule a meeting at noon and you don't provide food, you just pissed of everyone attending and probably everyone that ever hears about what you did. If you schedule any kind of event during times people usually eat, be it morning, noon or evening, you better provide some sort of sustenance.
@@enlightendbel yeah it also pisses people off if you call or come in during lunch/dinner... basically disturbing the process of consuming food is rude and you should feel bad for doing it
We have great bread in Australia too because we have a lot of Vietnamese bakeries. The French taught people in Vietnam to make great bread. We also have wonder bread type too.
I'm always amazed at how Vietnamese people took the few good aspects of colonization (food, new alphabet...) and despite suffering terribly during the Vietnam war they don't seem to have that much hard feelings toward westerners and they are on the path to have an explosive economic growth (saw somewhere that they should be in the top10 economies in the world in 2040). Imagine if communism hadn't held them back all those decades, it might well have been another South Korea right now.
I watch videos of tourists coming to Greece. When they sit down in a tavern or restaurant, a waiter immediately brings them a basket of fresh bread and cold water. The reaction of most - especially Americans - is laughter...what is that? Now I understand why. In Greece bread is the foundation of our diet, we buy it fresh every day in many different types, from the nearby bakeries that are in every neighborhood and that drive you crazy with their wonderful smells when you pass by. The same quality flour is used - in most European countries - to prepare various other snacks and sweets. Many Greek songs have been written about the value of bread, because this cheap food kept us alive during the many difficult years of our history.
Why would Americans laugh? Many American restaurants bring French bread to the table as a "free" appetizer. It's higher-quality rolls, so even if it's not fully European it's not sandwich bread. I went to a Greek church so I'm familiar with pita and communion bread, although I don't know what kind a tavern in Greece serves. I assume by tavern you mean a "taverna" restaurant, not just a bar. Americans would laugh at bread in a bar because there's normally no food there, or only hamburgers or fish n chips, so bread seems out of place. Americans are also surprised in Russia, where a ceremonial greeting is a round loaf of bread with a cup of salt in the middle (similar to a cup for dip). The funny thing here is the cup of salt. It represents two necessities of life, but Americans just put salt in the bread, or if there's not enough they might sprinke salt on it. but not serve it with a cup of salt.
When I did a trip to the US I did struggle for the first few days as I thought the bread was terrible and resembled cake more than bread. I ended up finding a Vietnamese bakery that did bread like that back home in AUS. It was slightly cheaper than supermarket bread too and the pastries were fantastic.
France, or Europe soon guy. You have no idea what the flavour of real bread is like. First time I tried American bread I was appalled at the sweetness, and never got used to it. Prepare yourself for a wonderful surprise, and perhaps a modified viewpoint. If you want fresh sliced bread three weeks after you bought it, then freeze it and pull out what you need and when.
His question of "is it worth the health risk and the sacrificing of quality" Let me intervene by stating that convenience, efficiency and shelf life should only be for things that are not staples or basic necessities. Food for example should have only 3to7to9 ingredients in it and more than that it will require harmony of flavours and texture (which the Japanese have perfected concerning their food all due to the quality of their natural ingredients and the masterful craftsmanship of everyday staples) Convenience done daily may shave off time to be used somewhere else but that without that "staple convenience" that shaved off time is actually used in social environments like the french man said, going to a bakery once or twice a week, having a small chat and checking up on eachother. We already have usage for this shaved off time. But when we convenience our staple everyday items, we lose it because we spend it not on socializing which is an innately human need as we are social creatures and spend it on WORK, on capitalist work, making your slave owners(sorry)... Your employers have added efficiency from your own life. We lose touch to who we are naturally as a social being that we consume, and consume and over consume just to fill the gap the lack of social interaction we actually have. We devoid ourselves from social interaction when we choose convenience on everyday issues.
@@abramrexjoaquin7513 Speaking as a retired Briton, living in Spain, with many visits widely across America over many years, the ' convenience' aspect to prepared food - or over prepared really, like sliced bread - is championed as a major benefit of daily life in the USA. I'll be surprised if Publix aren't selling peeled grapes yet. We buy stuff from our supermarkets in Europe, but without doubt America can deliver a masterclass in pointless consumerism and materialism and Americans as a whole have no idea these necessary evils form the spine of their daily lives. Preparation of meals from scratch is becoming a lost art, and there is a pernicious belief creeping in that ' only poor people do that'. Give me a freshly baked French baguette any day.
@@stysner4580 I agree with you about large cities - and Paris is high on many Europeans list of horrible ones - but you are quite correct. Thirty minutes of peace with some fresh bread, butter, jam or ham, and some proper coffee is just a superb start to anyone's day. Or perhaps with tea instead. It is a sad truth that most Americans will never get to taste the real thing, or to understand the degree to which even their most basic foods are poisoned with God knows how many preservatives and additives banned elsewhere in the world. Tragic, really.
German bread is, until now, the best bread I’ve ever eaten. Polish, Swiss and Austrian bread are similar. Dutch bread, I grew up with it, is quite good but it is more squishy. I buy it from a baker (5 minute walk), sometimes from the supermarket or bake my own bread. Bread that stays fresh for more than a week is artificially changed. White bread isn’t that healthy because it contains almost no fibers. Whole wheat bread is delicious and healthy. You don’t need yeast to make bread. Sour dough bread does it on its own. German bread is made of sour dough.
It's maybe because i got raised with french bread, but i Always liked it way more than german Bread even tho it depends on what kind of bread i want ( i live on the boarder so i get to pick where i please to 🤣😅)(sorry for the caps, autocorrect)
@@lexywackess I also live near the border but on the german side. 😀 I like the dark types of bread and pretzels more here and the white bread and sweet stuff more in france. 😊 Having to enjoy both whenever you want is really nice.
@@Lunix_Hardcore i Can understand :) i think most often german Bread also feel a bit "heavier" (not the right word but maybe you'll understand) so i like it for tartines and stuff 🤷 :) Ich kann auch ein bisschen deutsch wenn du willst, aber nicht so viel ^^
I've heard about the reputation of American bread before, and I thougt: surely it wouldn't be thát bad. Until I actually tasted it myself when I was in USA 3 years ago. I tasted artificial flavours and this sweet and salty at the same time. Luckily there were other options for breakfast :)
One more thing to mention: the short fermentation period usually used for industrial bread is suspected to contribute to the high gluten allergy rates in the USA, whereas traditional longer fermentation helps to break down the gluten and make it more digestible (as was mentioned in the video).
I once was in the States for training. After 3 days, I felt really bad. I couldn't concentrate anymore, and I was shaking continuously. At one point, I nearly fell down, black in front of my eyes. One of the responsible persons got me string cheese as he recognised me having a hypoglycemia attack*. Half an hour later, I felt better. After talking about it, we discovered that the wholewheat bread I thought I was safely eating, combined with green salad, were both actually sugary snacks. The bread has it as one of its main ingredients and salad being topped with sugarspray to let it look green for hours on end, at the buffet table. I survived the other 2 weeks of training by buying cashew nuts at the hotel supermarket (as the hotel was more then 2 miles from a town, and somehow there were no sidewalks, I was dependent of that little supermarket in the hotel). I ate the nuts with saffron rice, tomato blocks, and creme fraiche for the remaining 1.5 wks, just to be sure I wouldn't crash again. The only 'outside' restaurant I could safely eat at, was the only French restaurant in town. I will never forget the experience. I joke about it with how I had come home with more prejudice about the States than before I left. Who would have thought that 'wholewheat bread' could be dangerous? There are many things to like about America and you're culture, but the snack food culture (sugary and/or greasy, without nutrition such as fibers) you get at most places, is not one of them. In Europe, it's forbidden to add so much sugar to products. And a bread with that much sugar is called cake. Anyhow, big lesson learned. When travelling, be aware that everything you might know and understand might be different across the pond. * Hypoglycemia can be seen as the opposite of diabetes. So when I eat something containing easy sugars (like from fruit, candy or plane granulated sugars) without being balanced by complex sugars (such as carbohydrates with fibers combined), my body accumulates those easy sugars as a high speed train. In such a high speed, the breaks get lost. So then my blood sugar level may decrease to a dangerous low level (below 3.5 mmol /l).
I moved to the US from Europe almost 10 years ago now, and bread is one of those things that I never knew I would miss so much. I just thought "bread is bread, it's the same everywhere". But no, it is not. It reeeally is not. Even when you get artisan bread here in the US, bread made by enthusiasts at a local non-chain bakery, it is somehow still not as good as the best bread is in Europe.
@@irissupercoolsy i hate the bread they make. Terrible crust. The pores arent the right size. It's just Not good bread. There are many super easy bread recipes, make them by hand, you just need an oven and 15 minutes of actually doing stuff, the rest is waiting
I remember when I first started my job in Baghdad, I went to a local restaurant. They were baking Arab style bread while I was there, in stone ovens and all. It smelt very good so I ordered some. Eating freshly made and warm bread, made with fresh and natural ingredients, it was heavenly delicious. I've been eating American bread for so long, I didn't know that bread could taste so very good.
I as a German always get problems when away for some time: I miss „my“ German bread. Especially American breads are - horrible (at least for me). First thing I get when coming back to Germany - some bread. Just de - li - ci- ous. !! I really enjoy it. Because it has a very own taste. Each variety a different one.
In Spain we also know how to make use of hard bread. The one from a couple days ago, it’s dry and though to chew, so what do we do? Rub a tomato and some garlic on it, sprinkle some salt and some olive oil, and now you have a really good and tasty meal. We also have the sweet version too. Dunk some bread in a pan with milk, cinnamon and let it boil. When fried, take out and sprinkle cinnamon and sugar, there you have it, breakfast from bread from the day before ❤
About a week ago i started baking bread. First one was trash, second one was bitter (i use beer instead of water) and the 3 after were heaven. Fresh baked beer bread with old gouda cheese and some dutch mustard. And baking i found is so easy.
I'm from Germany. We also have American bread from the supermarket. It is sold as "Sandwich Toast". There is also another type of Toastbrot (bread for toast, is always called Toastbrot in Germany, also untoasted), which is much rougher and coarser. I think both taste like nothing. I don't buy it.. Personally, I don't even buy bread from bakeries. Because most of them use industrial baking mixes today, which make their work easier and faster. I buy my bread from a farmer who still bakes classic rye bread, from his own rye, with natural sourdough. Bread only made from rye, sourdough, salt and water. You can eat it fresh out of the oven. It tastes extremely good. But that's not the traditional way or time you eat it. My Grandparents never would. You leave the loaf of bread for at least 7 days, until you eat it, when it has become drier. Only then has it reached its highest saturation value. Bread that you have to chew is much more filling than fresh fluffy bread. A slice of Sandwich Toast has more calories than a slice of my rye bread, although the rye bread is heavier. One slice of Sandwich Toast isn't enough for breakfast, but a slice of a few days old rye bread is. Incidentally, you can still eat the rye bread well after 8 weeks, even though it contains no preservatives.
In the Netherland there use to be a lot more bakkery's but it was kind of taken over by the supermarkets. Still happening because little stores have troube keeping up with the low prices of supermarkets. And that's the problem where things go wrong.
A lot of the supermarkets in NL actually include a small bakery section. They bake bread twice a day, before opening for the morning and around lunchtime for the rest of the day.
My impression is that in the larger supermarkets in Switzerland, they ‘bake’ bread three or four times a day, such that there is even a decent chance of getting bread that is still warm.
In Germany and also in France you would never call something like this "bread" what is bread in the USA. In Germany we have 300 different kinds of bread not 3000. Some of what is shown in the video is not bread. A baguette is not bread in the traditional sense. Neither does a croisant. Even our canned military bread is delicious.
7:00 I often wonder that myself. The truth is, a lot of the time, it is by accident. A very popular candy from nothern France was made that way. The apprentice apparently messed up the receipe, and well... it still came out good. If you're curious, it's called Bêtise de Cambrai (wwhich roughly translate to Cambrai's mistake, Cambrai being a town in nothern France). It's hard to prove of course, but that's how the story goes :)
Every supermarket in the UK and Ireland all bake an array of different breads every day I must admit we are spoiled for choice love your content much love from Marion in Scotland 🏴
I used to work at the bakery section of the Makro here (Limburg) I hated getting up around 4.00, starting at 5 and being there till 4. But hey at least our bread was freshly baked. Baked most of it myself
i work there, they prebake it, freeze it, then rebake it. On rare occasions, its frozen dough that has to be baked a little longer. marketing is a beauty. best bread is made at night in bakery's and bought in the morning, for just a few cents more then supermarket prices.
But these breads are 90% pumped up with additional chemistry that it can be baked in such a supermarket oven from non bakers staff. Do not buy it. Support your local artisan bakery.
No its not. The "bakery" and the bread in our supermarket is industrial dough. Its already prepared. The "bakery" in our supermarket finishing the dough to a bread. The only thing what a supermarket have to do is putting the dough in the oven. So after that its fresh and sometimes its even warm when you buy it. The most real bakery's produces his own dough and making his own bread. Bread from a real bakery is more expensive. That's the reason why many people buying there bread in a supermarket.
The crazy thing is when I buy "industrialized bread" in Sweden, even the whitest toastbread, I only find the following ingredientslist: wheat flour, rapeseed oil, water, sour dough, sugar (4.7%) and puppy seeds. the only difference from bakery baked bread in terms of ingredients is the added sugar. probably to create longer shelf life.
German (half American) who lived 12 years in France here. The big difference between German and French bread culture is that in Germany you will mostly find chain bakeries that get their bread delivered from factories, still nothing like the US though. The factories usually back the bread fresh every day and deliver it, some of the bakeries even get the raw dough and bake it in the store. In France you have a few chains, but basically on every other corner you find an actual bakery, that bakes in house through out the whole day. I lived in Versailles and had 6 different bakeries within a 5 minute walk radius, not one part of a chain. Actually the only chain I can remember is Paul and the thing I remember of them is that there bread was ok but went stale super quick.
we Belgians even have beer bread where instead of adding just water to the flour, we add beer. it sounds cool but honestly it's not as special as you'd think. it's a tasty little change of flavor for if you're tired of eating the same bread every day but not something I'd sustain myself of. and since we're France's neighbour, we also learned from them how to make baguettes ourselves because let's be honest... who doesn't love a good french baguette? Let us Belgians have our fries as our national heritage food, and France can have their baguettes as their national heritage food and we're all golden!
Best bread I've ever eaten was in France and Turkey. Surprisingly, Vietnam also has terrific crusty breakfast bread, a direct result of their earlier colonisation by the French.
And the Vietnamese invented bahn mi, a sandwich made from a short baguette, typically with marinated meat chunks, cilantro, pickled radishes, and cucumber. A french roll with a Vietnamese filling.
I was born in Montreal but was raised in Europe until 14. It was common to get fresh food daily for dinner and such and bread was a two day thing. While there, my parents had us kids go to summer school for cooking/baking. To this day, I still make my own breads precisely because it's better, healthier and fun to make, especially when adding things like Olives or Garlic into the recipe. Using store bought bread is something I'd never do. Great video.
Hey, I'm from Poland and I have to say that here we also have one of the better bread. The bread in Germany didn't taste good to me personally and I had a hard time finding one that I liked. Best regards.
In any European country, you will find bakeries on every corner block where people live with fresh produce(same day old unless its Sunday). It's just Germani and Italy have the most variety but that doesn't mean the rest isn't doing this as well.
It is funny that the shelf-live is a convenience, that justifies the use of harmful chemicals..I just by a lot of fresh bread at the baker and stick it in de deep freezer. Every day i take out what i need and i got fresh bread the whole week....that's even more convenient and less harmful
I make a loaf every few days with a mix and match of ingredients. Yeast, water, sugar, salt, butter, oil, milk, then a 25%/75% wholemeal to white flour, sometimes I add garlic. That lasts about 2 days... In Britain we don't have the cancer causing additives, but we do have weird additions for commercial reasons... That why I make my own...
@@Arnaud58 have you ever made bread yourself? 100% wholemeal is heavy and a very strong taste... I mix the flour for good reason anything 50%+ wholemeal is not edible.
@@daveofyorkshire301 You can perfectly use 100% wholegrain flour... You just need more fermentation time (several hours) and / or a graft of leaven / sourdough. It's the process of using some previously reserved uncooked fermented dough to boost start the fermentation of your today's dough (without adding sugar nor artificial yeast). Most of French wholegrain breads are made with less than 5 ingredients : wholegrain flour, water, salt and leaven (sourdough), period. With those 4 ingredients you can make several different types of breads with different tastes. The leaven / sourdough graft is the essential ingredient that gives the varying tastes with the same other ingredients. There shouldn't be sugar, milk or anything else to make real bread... The problem is that many don't want to wait so they use "cracked" flours (flours which long carbohydrate molecules have been mechanically broken instead of letting the fermentation do it) and a ton of yeast or artificial yeast to speed up the process. Some of my gluten intolerant friends can't digest industrial bread or "fast made" bakery bread but have no problem eating leaven / sourdough wholegrain bread as the part they can't digest has already been broken down (the right way) or altered by fermentation. You should not need sugar in your bread, ever. If you need it, that means you're forcing the fermentation process with the yeast while not accelerating the correct molecular breakdown of the flour's complex molecules. The yeast feast on the sugar instead of breaking down the complex carbohydrates of the wholegrain flour, simply producing gas that makes the dough inflate. Usually, bread that needs sugar means it's not very easily digestible because the fermentation only produced gas and did not break down the complex molecules enough. And if your fermentation process takes less than 2 to 3 hours, bare minimum, it's not well fermented either. Good bread takes time ; time that is mandatory for a correct fermentation.
@@KyrilPG Thank you for the insight, but I have to say this regimented idea of what bread is - is typical of the overtly oppressive ideology of some. Bread is bread. How you make it does not mean how others make it excludes it as bread. There are others like lava bread, sourdough bread, Kentish Huffkins, Barm Cakes, Bannock, English muffins and a whole host more... Stop being so exclusionary. You must understand the different approach to bread through cultural dining. I make bread in 4-5 hours because I want it then, it's pointless taking a day or two to make it, it's not available when I want it, and I may not want it in a couple of days. I change the bread to suit what I want at the time, tweaking the ingredients to suit my tastes. I'm not pretending to be an artisan or even a supplier I make what I want for me and mine, they're the only ones I need to please. You've got a very snobbish attitude towards what is after all ONLY BREAD. If your mixing that with your culture, then your talking about your culture not the bread. Breads what you eat, cultures why, how and when you eat...
@@daveofyorkshire301 My comment wasn't about defining what's bread or not. I was mostly referring to the problem adding sugar creates. And it's purely a chemical problem, not an ideological one : when you put sugar in the mix (before fermentation) it makes the yeast (whether natural, added or artificial) feast on the added sugar first before and/or instead of the complex carbohydrates (other long forms of sugars) molecules of the flour. Hence, it's de facto less digestible than correctly fermented dough. Adding sugar before fermentation accelerates gas bubbles production but tends to slow or prevent long / complex carbohydrates' (of the flour) break down if not enough time is left for fermentation. That's why normally, special or flavored breads have either longer fermentation (to break down both added sugar and complex carbohydrates) or have other ingredients added after fermentation to avoid messing with the process. That's why in many countries the name "bread" (without any other identifier) cannot be applied to many forms of baked goods if there are other ingredients (or above a certain quantity) or if the fermentation process hasn't been completed enough. You and I can agree on the fact that although there are thousands of different kinds of breads, what's sold in plastic bags in US supermarkets is not. It's loafs of expansive foam made with chemical cake dough at best. Many of what's called bread in the US would only be allowed to be called "baked specialty" or cake derivative in most of Europe (without even taking the banned chemicals into account).
I don't know how many different kinds of bread we have here in Finland, but it's probably hundreds. Our variety is expanded by the fact that we extensively use rye too and not just wheat. There's so much rich variety that can be had in different kinds of breads. I spent a year in Canada as an exchange student, about three decades ago, and they had the same kind of booooooooring mush bread as the US has. After that year, when I returned to Finland, I ate hardly anything but different kinds of rye breads for a month. 😄
I told you before that I used to live in the US, so the kind of "bread" in this clip I know, and as an European used to European bread I found US-bread truly disgusting, sweet, soft and the fact that you can keep it in your cupboard for almost a year without going off, is suspicious to say the least....!!
I also used to live in the US for a long time. American “bread” was the food that I most despised when living there. Can you imagine me going to a real bakery again when moving back home after years of having only gooey mush for “bread”? I was in heaven 😇. Truly.
We do have have a lot of factory made bread but most supermarkets have bakeries and make fresh bread every day, so we have both options readily available in the UK. We don’t have a lot of independent bakers but at least traditional bread is available daily.
Portugal always had thousands of traditional bakeries wide spread all over the country and we have more than 200 types and shapes of bread. Almost every street has a place to buy home made bread. 90% of the portuguese bread its home made daily and affordable for everyone. A few late trends came with processed white sliced bread just for some ocasions like birthday partys for kids or to make quick toasts (not on a daily base). Small country but with a huge and milenar tradition in bread. A lot of US traditional bakeries belong to portuguese. Delicious Bread (Pão Delicioso).
3:10 I have to disappoint you Charlie. Wonderbread is dreadful. Fluffy bread can be so much better than that, and way more tastier. I'm from the Netherlands, I grew up in Germany, Belgium, France and eventually the U.S. (New Jersey) as my parents traveled around. Proper authentic fluffy bread should go stale after 2 days or so, not after a few weeks. I recall we had a hard time finding a bakery or even a pastry baker for a good loaf of bread during my stay in the U.S. Regardless, love your channel.
The guy has a point. I've been in the US and there was a huge variety of bread at Walmart (mostly white bread) to choose from. So overwelming. Wonderbread is great for grilled cheese. But I have to say that the bread in the Netherlands, Germany & France are just yumm (compared to the bread from the US)!
It's not really a variety of bread though. It's all the same industrial shite with minor flavor differences (mostly depending on just how ludicrous the amount of sugar they added was). Variety is having breads that look and taste completely different because they are made different and from different types of grain.
@@grahvis I didn't know this Wow lol I live in the UK but I don't keep a track on fast food things. So Thier "Bread rolls" are more cake than bread lol
I'm an expat and well travelled brit .. Give me a fresh baked boulanger croissant or some volkoren bruin or une ficelle any day over what is pretty good Bread in the UK 🇬🇧 .. love you UK
Just a couple of numbers from italy: - 24.000 bakeries - 85% of bread related products are artisanal - Don't know about the number of different varieties but consider that almost every bakery has its special one. Side note. Supermarkets are now trying to sell more bread related products. after few years of failures in doing so with industrial bread, they are now (all) approching to have bakeries (therefore bread freshly made at least 4-5 times a day) inside the supermarket itself (not the mall) But most of people still consider supermarket bread a backup option. ah. btw. if the crust doesn't crunch, it's not bread.
I lived in the US for about a year a bit ago. in the last few months I got into the habit of making my own bread, because I just couldn't stand the sliced stuff. It was so sweet, never really tasted good to me and always hurt my stomach. Between living in Costa Rica and Germany, countries which are very different, I assumed "bread is bread". Wherever you go, even if they have changes in flavor or ways to prepare it, it's always bread. Not in the states. I also gained 23 kg (50lb) while I was there while entirely unaware of my diet changes. It's been nearly a year since then and I'm still dealing with the health issues from food and stress while I was there.
Well best example how to preserve bread in Europe would be: Just damn Freeze it and re-bake it. You have to go some to some trails and errors but if you know your oven and take some test runs it's "almost" as good as fresh (fresh is still better but in comparison to USA bread well...) bread. I do freeze my leftover bread as soon is a know that i won't consume it the next day. Just as easy freeze it, US Americans got that huge freezers just for meat?! Why not for bread tightly packed in paper easy as that.
As a kid in south Sweden in the 80's, we had basically two forms of bread on a regular basis - on weekdays it was somewhat cheap stuff that was kind of soft (not like US bread) and kind of industrial. Dad used to call it "rubber loaf". It was...okay. On weekends, dad would get proper toast (white bread - again, not like the US kind - this had less sugar and more salt) for Sundays, but on Saturday he'd go to the nearest local bakery and get fresh-baked buns. On holidays, we'd get serious dark bread - rye, wheat, all sorts of sturdy olde timey loafs of bread. So dang good.
Great vid…..I live in Copenhagen Denmark, and used to work for an artisan bakery chain called Lagkagehuset ( layered cream cake house) which also expanded very much, and though the baking process itself is sort of industrialized, the recipes still are very simple and made up of wholesome ingredients, not strange chemicals. E.g their sour dough bread is made from the bread sent to the shops the day before, so every day the shops sent back unsold bread which is then used for crumple or for sour dough - which is a way of making bread without the yeast. A few years ago they opened up shops and bakeries in London where the now have 10-12 shops and in New York City where they have 3-4 shops…..both the English and American branches are called “Ole and Steen” the names of the two founding bakers, because no native of UK or US would be able to pronounce the other name correctly :-) As far s I hear those shops are a great success
Lagkagehuset is quite good, but somehow over the last few years it seems they industrialized bread too much so I rather choose Granny’s House or Bodenhoff bread if I have the option. However, Lagkagehuset bread still beats any bread from Serbia or Hungary or many even in Germany.
fresh baked bread is so good, I can't imagine myself not being able to get some whenever I want (with ease). I live in Brazil. We also have sliced bread, and I like it from time to time or for specific dishes, but my go-to bread is that 3-ingredient one. I have at least 5 bakeries 10 minutes (walk) away from home.
Over 200 different kinds of bread are produced in the UK - from butter rich brioche and crisp baguettes to farmhouse loaves and focaccia, soft ciabatta and crumpets to chapattis and flaky croissants. This diversity is only possible because of the vast range and quality of British flour available.
American sliced bread feels like someone heard of the springiness of bread and the softness of brioche bread but never tasted real bread, and ended up making a wheat sponge. In Saudi Arabia we mostly use toast (American sliced bread) but we use whole wheat. It’s not perfect but better than eating a sponge.
We had plastic factory bread also in the sixties in the Netherlands. As it became clear that it was both untasty, artificial and unhealthy, we returned to artisanal and small scale producer bread, people gladly paid the extra costs.
When I was in Brasil it was difficult to get grain bread, and all the supermarket bread I tried had a sweet taste. That was not pleasant when youre not used to it (in Australia). I am told that bread in the USA is similar in taste.
In Czech, bread is a big thing, a biiiiiig thing. Some people even make it at home. Nothing better than soft, warm proper bread from inside and hard, yet crispy coating, you can even eat it without putting anything on it that good it is when fresh. Some local bakery stores do bake them at like 4 am, and open at 5 am for early birds to go and buy fresh bread. And we have alot of bakeries all over even in small villages.
the type of bread he grabbed in the U.S supermarket is called "Pain de mie" here in France, we do also make it in bakeries but of course it much more natural then, it's basically made with milk and butter instead of water
Wonderbread etc. have 6x as much sugar as normal European bread. The reason they put so much sugar in it is to get as many people hooked on the bread (via the sneaky sugar addiction) to the point where nobody is questioning how absolutely bad it is and thus the consumers don't bother seeking out proper bread, thus making it more difficult to open a real bakery with bread that is a bit more expensive than the store bought sugar-bread.
When I visited my relo's in the U.S. I bought some bread etc. from a supermarket in Naperville on the way to their house. I remember it tasted weird and reminded me more of a cake. My relo's told me that it contains corn syrup and not made like I'm used to. They bake their own bread from scratch including grinding the wheat seeds in a machine. I asked why not start with flour already ground and was told that the protein in freshly ground flour starts to convert to carbs over a couple of days which is why flour manufacturers add protein to flour after milling. They also roll their own oats when they need it at breakfast for the same reason, they drop a scoop of oat seeds in the top of a roller machine and out drops the rolled oats. My relo's bread tastes great, sort of like I'm used to buying from bakeries in Australia. Even the supermarket mass produced bread in Australian supermarkets tastes more like bakery bread that the U.S. supermarket version. Another thing I was told was that the U.S. supermarket bread doesn't go mouldy as quickly as well made bakery bread due to the need for mass produced bread having inhibitors and high amounts of corn syrup etc. in it. Even the Australian supermarket bread is noticeably mouldy after 3 or 4 days in summer.
3:37 My friend, over here in Europe (France, Netherlands, Greece... wherever) "It doesn't taste bad" is not a qualification we look for in bread. You have to do pretty horrible things to bread before it doesn't meet THAT qualification. Food like bread is generally not "invented" but "discovered". For example a goatherder forgetting his cheese in a cave, coming back later and finds it odly molded with blue veings/// tadaa Gorgonzola is born. For bread I can imagine them being used for some porridge typpe food and a big boulder falling on the wheat stash crushing it. Some rain and there is the goopy paste. Some Perhaps during that rain a lightningbolt hit the place setting it on fire... tadaa... bread. A similar process was in place so we discovered roasted meat was better than raw meat. The basic loaf (similar to your "wonderbread" in shape) is pretty common all over Europe however not the default in all countries. Germany is famous for its Kaiserbrötchen (Emperor bread) 3000 types is not really true, it is about 600., France is famous for it's baquettes. In Italy the Focaccia and Ciabata are what you want to look for etc. And in my country (the Netherlands) you want to look for Tigerbread, "Bolletjes" or Frisian Rye (just to name a few)
Don't blame the British... _The commercial bread-slicing machine was designed and manufactured in 1928 by Otto Frederick Rohwedder (1880-1960). It was used to slice loaves of fresh bakery bread at Korn's Bakery, in Rohwedder's home town of Davenport, Iowa, beginning in late 1928_ - congratulations something Americans actually invented on their own... and here they are trying to blame the British for it? The British still have good bread...
Let's not beat around the bush, British are just as notorious for eating sliced and industrialized bread. Closest to fresh-baked is the ones they bake fresh in the supermarkets. Same principle applies as for USA. You CAN get freshly baked and natural bread, but not only is it prohibitively expensive, it's also very uncommon. The vast majority of people will just buy some ASDA (UK version of Walmart) bread and call it a day. UK is far, far from European standards when it comes to bread, and are much closer to USA than it is to EU.
@@egonieser no we're not, we've only been away from EU standards for a year... Where are you getting this from? We weren't in violation when we were EU members so why do you think we're so far away from EU banned additions now? You think we suddenly repealed food standards that as far as I know still apply? Before the EU we used to have the BSI British Standards Institute that handled standards way back to 1901, the EU is NOT the only organisation with standards and has only existed since 1993.
@@daveofyorkshire301 Not talking about the banned ingredients but mass consumption/production of sliced/industrialised bread. It doesn't have to be containing those specific ingredients to fall under the same category. The same principle applies. There are no bakeries around every corner, they are relatively rare and don't really get much traffic.
@@egonieser Supermarket bread has additions like emulsifiers but that isn't all bread - plus the EU dismisses its use because heat kills it during baking, nothings changed since membership so British bread is EU compliant - so how are we the same as US bread? Quite a sweeping statement to condemn British bread as bad as American when they are totally different! Your talking about the lack of bakeries not the bread? It depends where you live and whether bread is made in house... Another sweeping statement.. but too make a simple statement the questionable ingredients and over sweetened bread in the USA does NOT exist here in the UK, and if we don't have the same ingredients ITS NOT THE SAME BREAD! Are you trying to tell me sliced bread isn't sold in Europe? Typical if it's not done your way it's not bread... and everything that not done your way is the same!
It's quite rare to find a town or village (even a tiny village) in France without a Boulangerie (Bakery). Typically just a husband and wife operation, open at 7am, possibly closed for the day after lunch. You'll see men, women and children making their way to, and from, the bakery, croissants for breakfast and a Baguette for lunch under their arm.. EVERY DAY. If you get there early then your bread and pastries will still be warm from the oven. You may get a glimpse of the husband baker, stocking the shelves with a new batch of baguettes. Bread is not something you add to your weekly supermarket shopping list. Sliced white "Wonder" bread tastes of nothing. It's used as edible packaging for your cheese and ham filling. It has a place. Hot bacon sandwiches is that place.
In the Netherlands we have those machines for as long as i can remember. In the supmarkets and in bakkery's. But we do have much more types of bread. And you can decide how you want it and they fix it:D And the bread in the supermarket is slished:D (most of the time)
in the netherlands you will find bakeries everywhere. small villages big cities you name it. on pretty much every street corner you can find something that got to do with bread.
@@francescogallina2559 Metal is always the law haha. But yeah we europeans love bread. good fresh bread. i dont go often to the bakery though little expensive. But Store bread is just as good in my opinion.
@@francescogallina2559 kilo of bread? i am not sure. we buy in grams. not sure how much gram a loaf of bread it. it depends on the kind of bread as well which we have tons off. But i think for a full loaf of bread at the bakery you pay around 3 euros for sure. some bakeries got sales like 3 for 8.50 euros or so. but its a little bit more expensive then store bought bread since they make the bread themselves instead of having it make in a factory. prices also depends on which city you go to. for example bread in amsterdam would cost more then in the village where i live for example. here i translated something for you. this is from an article in 2022 On average, a kilo of bread costs 2.71 euros. That can sometimes be an amount well over five euros. And bread is a basic necessity of life.” The NVB represents large industrial bakeries, which determine 85 percent of the Dutch bread market and often supply supermarkets, bakery chains and the catering industry.
In my country of small Slovakia, we have about 20 types of bread in stores which are usually baked at the spot (including huge supermarket chains). Or is it bought from a factory and labeled as such. Our factory bread resembles traditional Slovak bread but it has some ingredients like your US bread and is more chemical. We also have your "American" bread but it is sold in small numbers and eaten occasionally because it is more like a desert? I dunno it's so sweet. And the only reason I buy it is because it fits perfectly into toasters (which is a feature European bread lacks due to us having rounded bread not square-shaped).
In southern Croatia (Dalmatia) old, traditional way of baking bread is to start a fire on flat fireplace called "komin". While the fire is burning you finish the dough (no sugar added). When you have enough ember,you swipe them to the side, clean the stones with the brush only and lay the dough on the fireplace and form it little bit. Then you cover the dough with "cripnja"(or "peka") forged iron dome shaped thing which you cover with hot embers. Bread is baked with hot stones under and hot iron above. Best bread I've tasted. Bit of leftover ash from the stones gives it special taste.
![MISSING: SLIM SHADY [Expanded Mourner’s Edition Trailer]](http://i.ytimg.com/vi/xh8qgHrOO1g/mqdefault.jpg)
I feel like what the US calls "bread" would be called "Toastbrot" in Germany ... and is only good for one thing ... toasting in a toaster ;). But never would it be concidered bread here ;).
It's also delicious untoasted with Nutella
I'm pretty sure Americans mostly use the sweet bread
Came here for this. We wouldn't even call it bread. It's simply called after what it's made for: Toast.
@@jasper5201 also known as "cake" it so sweet even cakes find them too sweet
Chicken stuffing it is.
i'm from Spain and we put this "bread" in the same category as donuts, croisants, and other sugary dough products. definitely not seen as a healthy thing to eat.
Even in French croissant there is no sugar in it...
@@jadawin10 Croisant without sugar is meaningless
@@diablo.the.cheater Real croissant with sugar doesnt exist. Trust me, im French...
@@diablo.the.cheater whoa no wonder you’re called Diablo, why would you do that to a croissant?! Philistin.
@@jadawin10 In Spain there are real croissants that you get from the bakery and fake ones similar to donut dough that you get in bags, the fakes ones have sugar.
not just France and Germany, but many European countries. here in Romania bread is pretty much what you have with every meal and there are many types of bread available, and ofc there's plenty bakeries.
Bread is life. If you have nothing more to eat but bread rescue it.
in my language white bread has different name, dark bread is true bread. (also dark bread with sunflower seeds is the best, fite me.)
Even a small grocery store here in Belgium tends to have an ample selection of breads.
The Spar near me has 15 types of bread loafs, 3 different types of baguettes, a selection varying between 20-30 different kinds of pistolets, picolos and sandwiches, a handfull different types of croissants and a dozen different kinds of specials like various sizes of Turkish and Naan bread.
And half of them get their finishing bake in store.
@Marc same here in the UK and also in India (bread is important and multi use). Ok in the UK we may not have loads of different varieties compared to bigger European countries lol but we do have some very nice old fashioned Traditional breads.
@@luk4s56 in the UK "brown bread" used to be the main type of bread until industry and the higher price for making white - so white bread became a status thing and brown bread was for poor people until white bread became cheap to make in bulk - I think it's very similar route the American bread went to everything is mainly white bread.
13:55 What I like in EU is that in recent years, they really hit the idea of calling stuff properly. If something doesn't abide to the rules of the product - they can't be called that. Also a lot of local product names have been protected this way as well - stopping sub-products to profit on a popular name or brand.
You can't call a soda with few percents of juice as juice anymore. A cheese has to be a proper cheese. This allows for much easier identification of the products in the shop - so you can only focus on the cost of it without worrying that you are buying chalk or chemical preservatives. It's a nice change.
Honey is a good example too. If there is more inside than the protected name allows, it is not allowed to be sold as honey. And of course beer. It does not follow the "Deutsches Reinheitsgebot" it is just not accepted to be called beer
One exception to that is actually Vinegar.
@@weilwegenisso79 Honey isn't a good example IMO.
Companies still have ways right now to basically sell you artificial sugar based products that, visually speaking, looks like "honey", as "honey".
@@PierreMiniggio Illegal ways that is. There are strict rules but another thing is to be able to control it and follow the paths back to the source
Yes but there's a way around these rules. Real Cheddar cheese can only be named Cheddar if it's made in Cheddar but you can call it Cheddar style cheese and you can sell it in the rest of Europe. And that counts for a lot of products.
As a french native, i would say that my favorite childhood moment when my parents asked me to get bread (baguette actually) from the backery
and there was baguettes just out of the oven (still hot and very crunchy).
And i would for sure eat the pointy end of it (quignon in french) still hot!
And yes, we have thousands of types of bread for different purposes, with different type of flour... this is a huge deal here and pretty much at the same level as french cheese and wines
In my part of Germany, the end of the bread is called "Knerzje". Which, I think, must be an onomatopoeia for the crunchy crust.
And the same seems to fit to the word "quignon". You can feel the fresh, heavenly crust crunch between your teeth using these words! 🥖♥️😋
I leave in britany ( french region ) and we call it " crouton " haha
@@fatoucissokho29 Another tasty, crispy sounding word. 😉
@@uutdiegodzilla3821 in the south of Germany we call it Scherzl or Kipferl.
Made similar experiences here in Germany. Fresh bread is the best.
I have a friend who thought for years she was "gluten sensitive" while living in the US that realized she could actually eat as much bread as she wanted once she moved to Europe. There's something in American bread (or in how it's made) that literally made her sick, and it had nothing to do with gluten.
Totally correct. It is probably either one or the other kind of rising agent; or one the bleeches used to whiten the flour. ADA might also be part of the equation.
Sourdough also does more than just release CO2, it changes the gluten to other compounds that have similar properties to gluten (stickiness) yet have none of the problems associated with gluten-intolerance. In many cases even hard celliacs have found that a good, long-term sourdough bread causes them no problems (within reason, obviously).
Just like how the USA chocolate tastes like poop. Just do a search on RUclips about that. You will learn a sad truth. USA chocolate taste bad for us none Americans.
just remember , people reading this comment, it doens't that there isn't glutten sensitivity or even allergy, it just means that wasn't her case and isn't for many people, but it is for a lot of people aswell
@@dinamosflams i know someone who had the glutten allergy ( i have lactose intoleranz, testified from a doc) and he looks like he lost a boxfight if he eat to much breat.
@akra i would say its maybe one of the preservatives the use in the packet bread in the usa. I make homemade bread and have to eat it in 1-2 days. The breat we see in the video from the us need preservatives so the can pack it like this and storage them.
Could it be the potassium bromate?
In Germany we only call that "toast bread", to distinguish it from our traditional bread. Like the weird uncle no one wants to talk about. ^^
@@UltraCasualPenguin What I noticed is that it's also oddly a bit more sweet than real bread (at least in my country). I wish we could get toast bread that tastes like real bread or at least more similar. When we go on vacation sometimes it's the best solution but it's not great.
It's nice to have when you're a single poor student, since it stays fresh-ish for like a whole week.
There's of course also crisp-bread (knäckebrot) which lasts for months, and the danish sort of rye bread that can be used as tank armour in a pinch, but variety is the spice of life. But it is nice as toast, and the malted taste work. The toastkneipp is just not that good though.
Compared to american "bread" german Toasbrot is the crown jewel of breads:
"Weizentoastbrot
Zutaten: WEIZENMEHL (66%), Weizensauerteig (WEIZENMEHL, Wasser), Wasser, Hefe, Speisesalz, Rapsöl, Zucker, GERSTENMALZMEHL, Säureregulator: Natriumacetate; Mehlbehandlungsmittel: Ascorbinsäure"
@@HrHaakon Thing is, you get much less for that food, it may be a cheaper purchase in terms of money/volume, but do the math for it money/time you're not hungry, and it's not even close.
@@JohanHultin
What do you mean?
I'm from the UK so our bread isn't as good as French bread but I was still shocked when I tried to make a sandwich in the US. It tastes like cake.
You're joking, right?
Our UK bread isn't as good as French bread? Really?
I don't where you get your bread from.
There's a whole range of different breads produced in the UK and most of them, especially all the different regional breads, are as least as good French breads.
Sure there're are the staple sliced breads in the UK which are used to make sandwiches and toast but, and here's a shocker, it's the same in France.
In fact we have as many "artisan" type breads as they have in France. In fact, we may have more.
Sorry to burst your bubble but you need to get out more.
Your bread is ok. Just toast bread is ok for toast. Tiger bread, bloomers etc are not bad also you have small bakieries that make proper bread. You need to explore the market.
The funny part is "that convenience of having bread available even after a week"
You can literally just freeze some bread, put it in the oven when you want to eat it... and it's almost exactly the same as freshly baked bread.
A little bit more effort? Yes
But far less than going out every day, or needing to remember to get some when you are going out for work anyways (or inconvenient working hours).
And you have great bread. And can store it for a while.
with good quality bread you dont even have to put it into oven.Thumb up for you
You can even just take it out of the freeze in the evening and it is defrosted in the morning.
I'll add: and if you NEED the convenience (like me, i travel for a living) you have the OPTION to use sliced bread that lasts a week. When I shop for my next couple days, I buy normal bread, when I know I'm away for a week I take some sliced bread or nothing. You're not forced, because this cheap and stable bread exists in France too but we have the option.
I agree, I always have 1-2 breads already sliced in my freezer, to be used when I don't have fresh bread on hand.
Much better than industrialized bread.
TBH Decongelated bread is trash, worse than sliced bread.
Here in Norway, bread comes to the grocery store early in the morning in open paper bags.
There is a bread cutter on the side (self operated) in case you want it uniformly sliced or for convenience.
Toast bread is relegated to a different shelf along with other abnormal and sugary bakery.
I am Dutch living in the States for 22 years now and the thing that makes me mad is the awful bread sold in the supermarkets. It is such an simple food to make and I do myself. But it is not an excuse to produce that screwy product one can buy in the US. There were bakeries around but less and less because people are so used to wonderbread and such. Most people do not know anymore how normal bread tastes. So sad
Is making your own bread not a thing over the drink ? I mean, it has always been a thing here, but became even more popular in last 10 years. We do have some really good bread from local bakeries in basically every town or village, but making your own means you know exactly what you put in it. And as a benefit, you can put some extras in. Like bacon for example, to have all the bread with a flavour. It is a bit of "alchemy" at first, sure. But once you get the ingredient ratios just right for what you like, it becomes a piece of cake. Everyone has his own favorite mix.
The specialized "home bakery" gizmo costs about a hundred bucks (and up of course) nowadays, and even most of the basic ones have things like delayed start (so that the bread is just finished and still warm for your breakfast). You simply throw stuff in (almost all, you take a piece and set it aside to use as sour dough next time) , and the gizmo will take care of the rest - mixing, letting it rise, and baking. Just two things to watch out for - the mixing part/flap on many of these stays in the bread, so you have to pluck it out of the bread when finished. And the mixing part tends to be somewhat loud when your kitchen is next to the bedroom.
Tell me , if you compare prices of the one you would buy outside USA & in USA.
@@jahrainaenvil4590 you really talking about a god damn bread maker machine like that's anything like making a proper home made loaf by hand in the oven/dutch oven? Not even close.
@@MDM1992 I use breadmachine too, but only for processing. I bake it off in the oven because a machine sucks at baking bread, its more crust with no shine and a huge hole where the hook was. What a waste. Making bread completely by hand is a day job to do, Im sure people will find routine in it to do every day, but I havent found it yet.
Whilst here in Ireland: Judge finds that sugar content of US chain’s sandwiches exceeds stipulated limit and they should thus be classified as confectionery.
"The clincher was the act’s strict provision that the amount of sugar in bread “shall not exceed 2% of the weight of flour included in the dough”."
I went to rural waterford 3 times 40 yrs ago and had homemade soda bread beautiful, i make my own at times not as nice as my first experience in ireland.i bet alot has changed since i was there .
Hence all the diabetes, probably.
Sugar tastes good and you deserve what's good.
It's also addictive.
So we'll give you sugar when you're not looking, because you deserve it, but also to make you come for more.
I love sugar, but don't understand why would anyone want it in their bread.
@@germangarcia6118 Actually, you have to add some sugar, so that yeast could grow, but it's never enough to make bread sweet (at least not in my country).
@@suonatar1 i'am sorry but you'r wrong ! You don't need sugar at all, it only makes the process faster.
Bread is a culture across the whole continent. France, Spain, Portugal, Italy, Greece ... you can find neighbourhood bakeries on every corner.
Exactly... 👍🏻
you forgot the netherlands we got the wentelteefje yo
Same here in Britain, you can find a quaint little neighborhood bakery in virtually every village and town in the UK and even in the big cities you don't have to go around many corners to find a nice little "artisan" bakery.
exactly.. it's the most basic shit... I have 2 bakeries 5 min walk away from where I live. No one thinks it's "snob" or "elite" quite opposite it's the most basic thing.
Romania also has lots of bakeries with a lot of varieties and when you buy it just out of the oven...oh my god!!! Italy also has looots of bakeries, try and eat a piece of bread just out of the oven with nutella....🤤🤤🤤
See Britain and Ireland also have a lot of sliced bread loaves but the difference is they arent packed with sugar, additives and preservatives
Most decent supermarkets also have their own bakeries (plus there are local bakeries) which do bake fresh european style bread, so the choice is there.
@@Person01234 I'll just back you two up on that. We do have a lot of these sliced loaves in the UK but when I visited the USA I found the bread to be really sweet compared to ours. It was half way to brioche. But even in my local Morrisons around the corner they have their own bakery section with a pretty large selection of freshly baked bread of all kinds.
I worked in an industrial bakery. We produced "part bake", these were baguettes half cooked. They were sent to supermarkets across the country.
The supermarkets advertised them as baked in store, which they were, everyone assumed that they were made in store which they were not.
A little bit of "clever marketing"
In my country(Slovenija) every big store has its own bakery, that bakes fresh bread constantly. It spoils in a few days, but we get bread every few days. Not to mention we have independent bakeries everywhere. In my small city we have like 5, all within a few mins of each other.
just to give you a little story I was out shopping the other day in my local supermarket here in Denmark and over heard a woman talking to her friend at the bread section, saying "how can they call this fresh bread! it wasent baked today" it made me smile a little.
There used to be a hand-written sign in our local bakery. It translates to something like this:
"Supermarkets boast, that their bread is on the shelves within 24 hours (after baking). Our bread has been sold or thrown away by then."
Yes, we too in Estonia have wooden cupboards that have bread baked today, without any packaging. You have to take it and package it yourself. But man, is it wonderful if you catch the time the bread has just been brought in. It smells soooo good!
@@commander_tm In which stores? I haven't seen fresh, non plastic bag rye bread in years, only white bread and other wheat pastries.
She was right. How could they?
@@raifthemad in denmark go to just about any baker and they will have fresh ryebread. ofcourse if you only go to supermarket you can't find fresh ryebread
Funfact: Average German sour dough bread also lasts a week, but using a baking technique and other bacteria that's been around for thousands of years!
Also, Scandinavian dry bread is an invention that gives you crunchy bread that stays edible for literal years, if you store it properly
Dry bread, is that "knäckebröd"?
@@Tanax13 I believe it is min vän
@@Tanax13 Det er knekkebrød ja :)
I love näkkileipä, why are there dry powdery cheese crackers with no flavor when you can have näkkileipä
> Scandinavian dry bread is an invention that gives you crunchy bread that stays edible for literal years
I'm not sure would ever consider it "edible". It's right up there with surströmming being "edible" right out of the can.
In the Netherlands bread is fresh for just 1 day. So, most of us freeze it just after coming home from doing crockeries . This way, 2 weeks later you take some slices out and at room temp it’s good.
Just as we do for 40 years. After WW 2 we got some Anarican style bread here, names like 'King Corn' and 'Tip Top'. Indeed that bread stayed fresh for a week. I ate it myself, but on a certain time in the 70's people did not want that kind of bread, so even supermarkets started to sell daily baked fresh bread. And today you can't buy that fluffy ever fresh bread anymore.
Yes, i also had King Corn bread. We had this iconic tv commercial “Ik ga bij Japie wonen”. ruclips.net/video/aSaDmHVVppI/видео.html
There was also Bums (dwars gebakken). This was a similar bread. You could push it flat and it would bounce back. No one would want a bread like that any more.
Yeah i buy a loaf of brown whole cornal multi grain bread and i put it in the freezer immediately. After ten days, when it gets finished, it taste as good as the day bpught it.
I love to eat it frozen, it's just so good.
I've been living in Michigan for nine years and I was fed up with their factory bread.
It tasted awful and I decided to start making my own whole cornal multi grain bread.
It was delicious and my kids loved it.
Even the fake cheese in the US taste terrible but I had a dutch store in close proximity to where I was working. So I had my old Amsterdam and zaandammer, or even goudkuipje.
American bread is very bad for you and very fattening.
Sorry but i still haven't found a good bread in the Netherland's supermarkets. 😅
@@CavHDeu Then you haven't been looking in the right places.
The ingredients from my French baguette are: Flour, water, salt, yeast and extra virgin olive oil... That's it! The bread comes crunchy outside but soft. The day after is no longer crunchy but still soft and the third day is getting hard so I freeze to use when I decide to make the fried chicken. In Italy we use bread not that chemical powder that they use in US to fry the chicken. It comes soft and super delicious.
I've lived in Paris for the last 30 years. There is a bakery in front of my building. I wake up every morning to the smell of fresh bread. In France, you are not allowed to call it a bakery if the bread is not made on location. Bakeries also make pastries and sandwiches and quiches and salads all made on location. It's the same for butchers, fruit and veg markets, cheese shops and everything is the same or cheaper than supermarkets. I have not opened a can of food in years.
I can say that in Europe l have always eaten good bread in every country l have been: France, Austria, Germany, Spain, Greece, Neterlands, Uk, Switzerland etc. There are several kind of bread and l saw for europeans it's very important its quality. 🇮🇹👋🏻
The history of bread.
It started first as an additive to soup.
Then it became a paste dried up to be eaten while travelling with just adding water and you have a porridge like consistency.
Then instead of adding water after drying it, they instead heat it and dus came baking, but it was cookie type but due to civilization having better storage capacity and leaving off the nomadic lifestyle, storing dried goods becomes more convenient to prolonging food life.
Then adding water and LEAVING it to rest...
Is where the fluffier bread came from.
Butter was invented before the bread, that we know because they added buttercream and cheeses to their porridge/soup prior to bread.
As someone who moved from Belgium to the UK... I miss good bread :')... But yes, all the rest of Europe is good at making bread
You don't live in London then?
@@Afrolovertje learn to bake. It's really not at all hard or time consuming to bake a loaf of bread every day or two.
I already can and do, like you said it isn't hard. It is just a strange thing that the UK decided to skip on the european tradition of making good breads
I'm from south america and stated making my own bread since the lockdown... I found it to be cheaper and its really easy, I just make the dough every night(takes about 30 minutes of your life) and let it rise over night. I wake up in the morning and bake it to go with my breakfast. Never spend so little on bread, and over time I got better and better at making it.
I bought a bread machine from Facebook market for £20 and all I have to do is just put the ingredients and it does it all. So much better than the shop even for the most basic bread it makes!
Is it still cheaper even if you take in account how much energy your owen uses up?
ps: is that Connie in your Avatar?
@@HeraldofMisfortune my oven is the only thing in my house that uses gas, and I only use it for cooking so yeah. I pay about 5 dollars a month on the gas bill and that's it.
ps. It's Connie indeed
I think the stark difference between the European "generic" bread style and the US´s one really dawned on me a couple weeks ago. I was in Greece for some vacation, and near the table me and my husband are enjoying our salads (the weather was wonderful, but tbh it was too hot to eat something cooked for lunch), arrives and sits a group of about a dozen US-citizens, probably 2 families, among which the kids continued to state out loud how good the bread was. And granted, the pita and the usual "table bread" there were quite good, but their awed tone really hit me. For me it was just the expected quality level of bread for a restaurant, but for those kids it looked like someone had just brought them a delicious cake. It made me also sad, honestly.
BTW: EU standards of food hygiene are considered the most strict in the entire world and apply without exceptions everywhere in the EU, so no wonder everyone in the comments say "ah, yes, in (EU country of choice) it´s also like that."
"EU standards of food hygiene [...] apply without exceptions everywhere in the EU"
I'm not sure about food standarts (I'm not researched about it at all), but when it comes to pesticides you can apply on plants, it's not the same everywhere in the EU.
For example there are quite a few pesticides which are allowed in Spain, but banned in France (I got to hear plenty of rants about that through stories, since my dad's previous job was to check on farmers' pesticide usage and storage).
So depending where the food products comes from, especially when it includes fruit or vegetables or any other plant, you're not guaranteed to have the same expectations everywhere in the EU. Same goes for the "Organic" / "AB" labels, they all follow different regulations depending on which country and product we're talking about.
The breadslicer indeed is a array of bandsaws, but in some supermarkets in (at least) Germany there is a bread slicer which uses 1 circular saw and slices the bread in even intervals 1 slice at a time.(and yes this is something for customers to use, only works when the transparent lid is closed for safety)
Same Spain 🤣
In Italy we have the bread we call in a box (similar to American bread already cut), but in Italy we prefer fresh bread bought every day, or at most advanced a few days before ..
Simply, american bread is not bread. In Italy we have over 250 kinds of bread and an incredible number of unofficial kinds of bread. Not less One or two for every single little town. And is quite similar in many european countries. Right now i'm buyng crunchy and hot bread for my dinner 😁
Either way, it's got to be French bread. As in the word Franchise. You may say it could be arabic/berber inspired (most excellent also!), but that has been franchised as well one way or the other. It's got to be and you know it. Hence the term, Franchise. And pain, also, like when interferences get to interfere with French culture making its way.
Also, I'm pretty sure oui were supposed to succed, when the challenge came up to civilize those simili off-shore puritans, back in the foggy daze.
And I'm not sure what Charlie has with German bread, from which they get their radical "germ". Maybe because german microbs also eat McDonalds, and then, they make it grow big and look like French bread or some tourist trap bread. As last I heard and even tasted, german bread is pretty much as industrialized as american burger bread.
At any rate, looking at your name and then inferring, yes, your bread must be excellent too. Hence my point : it has to be French, right? You know, just like al those midle edges are also French? Mmmh?
Also, please don't buy bread for your dinner. Buy dinner for your bread instead. That is the way, trust me. And cheese. Cheat loads of cheese. So I get to bring my armies and annex the damn place anywhere I can see olive trees growing. >>> BAM ! FRANCHISED. You sea? Aye, sole tea! would say the brits. But not you. You? You have bread to show. There goes civilization all jolly, all gentle, like a breeze. Bread. Axe the Romans if you don't believe me.
@@messire9837 you lost?
@@Fre3cy Nah. Y'all lost but me. That's different. Don't you know it's my thread? And also, my computer screen?
So get out of my scythe before I get to tear you a new one with it, flea. Now.
@@messire9837 yea you are lost
Britain started the Industrial Revolution.
I see a lot of fellow Europeans chiming in, so I might as well do my part too.
Here in Denmark, as in most of Europe, bread (what Americans refer to traditional/rustic bread) is varied and is made from many different types of grain/corn. Wheat is one of the more common ones, as well as rye based bread, and typically all bakers also produce foreign-inspired breads such as Italian, French, German, Spanish bread etc. It's very much a shared culture of bread making.
In supermarkets you can get the more industrialized "bread" types, usually sandwich bread and very light bread (both in color and weight), but traditional bread types can still be had pre-cut, mostly rye based bread. But still the vast majority of supermarket bread is still "real bread".
And for further convenience, you can also typically ask your local baker to cut your bread when you buy it, so that it is fresh and only cut right at the moment you buy and eat it. Buying half or whole breads is also an option if you don't plan on leaving your fresh bread sit on the kitchen desk for a week - usually fresh baked bread is best for the first day, but is still fine 2-3 days later if repackaged in a sealed plastic bag before it turns hard, and even at that point it's still vastly better than any industrial style bread. Rye bread can sit for even longer with no noticeable change to its state, and throwing it in the toaster makes it crispy and delicious - perfect for a tasty yet healthy sandwich.
If you've never tried it, you should toast a couple of slices of big grained dark brown rye bread (rugbrød in danish, google images for reference), add a bit of butter and whichever topping+cheese you enjoy. It's great and so easy to make. And it fills your stomach far better than industrialized white sandwich bread.
yes everyone in europe is bread buddies, every 2nd tuesday in the month we all gather in luxembourgh and eat bread together as one
Receipe sounds good :D this Dutchie might try, thnx^^
Your rugbrød would be "roggebrood" in Dutch ;)
I'm sorry, but it's different types of grain, not corn. Corn is a grain, and you can make bread from it. But most bread is made with wheat and rye.
@@Drescher1984 I'm pretty sure that MISTER SIR wasn't referring to the maize while writing their comment and instead wrote about "(the seeds of) plants, such as wheat, maize, oats, and barley, that can be used to produce flour" which according to Cambridge dictionary is one of the definitions of the word corn.
I'm an elderly English man. When I was a child bread was good and then supermarkets opened up and they sold cheap bread. We all got used to cheap bread until I tasted good bread again. The good bread was much more expensive and that is why I now make my own bread. Making bread is really easy, excluding the time it takes to rise. I suggest you get what you pay for and if you want good bread which is cheap make it yourself. Thank you for your informative video.
Here in spain you usually go to the bakery every morning and buy the bread youre gonna eat with lunch that same day. So, when you buy it is still hot, they just finished making it in the oven. Thats the normal thing to do here.
And its not hard to go every morning cause here there is a small bakery almost in every street. So you can see your nearest bakery from your window. There is one close to everyones house.
Same in Portugal. I also love to make my own bread at home sometimes. .. do you know the Portuguese "broas"? I love them😊
@@mariam.3224 I didnt know what broas were, but I googled it and they look delicious! Now I need to try them :)
My girlfriend found it strange that in the Netherlands we don't have warm lunches (usually), but almost always bread. Bread for breakfast, bread for lunch.
If you want to know how important the bread is in France, the French word for "Buddy" "Mate" is "Copain", who literally mean in old French "who share the same loaf of bread" ... and I choose my last flat because of the bakery 50 meters away ^^
It is one of the things I love about France. Being a truck driver I often stop to some "Routier" and literally you sit with unknown people and share the bread. And also have conversations just like you knew them from a lifetime
I live in the Netherlands and went to America once and was so shocked about the bread I got in a restaurant before the meal comes, it was so gross and sweet
Yeah same. The only good bread I could find was either sour dough in San Francisco or panera bread when I was in New York
I think most Europeans tasting American bread would put it closer to cake than actual bread.
@@Sorarse It tasted like a very stale but squishy Dutch donut. American Donuts are actually much more tasty, just idiotly sweet. Cheap Dutch donuts are ... Not worth eating. When I was there on vacation the persons who I traveled with, found some alternative thing. Knackebröt or something like that. We just could not eat the common bread. I understood why people did not want to eat bread like that 2 a day, like in the Netherlands. Not even with chocolate sprinkles.
Yes and it disintergrates has no substance
I went to a buffet place in ny state it was awful , all desserts were heavily sweetened with a sweetener it was vile. I had diarrhoea after .
In France, what you call bread in the USA exists, but under a specific name. It is called "pain de mie" whose direct translation would be "crumb bread". It was first produced for the USA soldiers when there were still USA military bases in France. It is used for sandwiches and toasts. It is essentially industrial. Some bakeries make it but the crust is less soft and it is not as white or sugary.
It's "pan de molde" in Spain. Also called "pan Bimbo" because Bimbo was the first brand to produce it.
It's called "pane da toast" in Italy.
It’s called Toastbrot in Germany 😂
@@germangarcia6118 Same in Portugal.
Pão bimbo or pão de forma.
Never just pão tho.
Not so long ago I had a conversation with a friend who is based in the US. We used to go to the same school in Southeast Asia and both lived in multiple countries before going to college in our respective home countries. She always pined for the good bread she had access to as a child outside of the US and recently she decided to change her food habits for health reasons (we’re both in our fifties now). Part of her dietary change was that if and when she wanted bread, she’d make her own. She started reading the ingredient list on flour she could get at the supermarket and was horrified at the additives she found. So was I: when I buy flour at the supermarket where I live, it usually only lists the grain. Nothing else. And European regulations state everything needs to be listed. Hers had preservatives, whitening agents, and lots of other stuff. She ended up buying Italian flour online because it was one of the few more or less affordable kinds she could get. Additional advantage: now the recipes I gave her actually work and she gets the crispy, fluffy, tasty bread she was longing for.
absolutely. The fuck is even the point of preservatives in flour. The flour mills where I am are government run and the only ingredient in the flour is "Wheat Flour", it boasts being "100% pure wheat flour, no additives" on the front too. Shit has lasted years in my cupboard and it's still good.
@@Person01234 - Flour does last for years if stored properly and doesn’t have weevil eggs (not sure if weevil is correct, English isn’t my native language). Preservatives aren’t even necessary as there are other ways to treat the flour, like heat or cold. I buy bulk and stash my main supply in the freezer. Works perfectly.
I had to read your comment two times to realize that there is more than the pure grain in american flour. That is horrible! I live in Germany and we bake bread (sour dough) ourselves. It is even better than the bread you get in most of the bakeries here.
@@tinka4243 - I absolutely love making my own sourdough bread! When I bake it’s either sourdough made the old-fashioned way (although I use the no-feed method) or the “5-minute-a-day” method that uses slow proofing in the fridge and uses cultured yeast. We have excellent bakeries in Belgium but the scent of fresh dough, handling the dough and the way baking bread just makes your home smell like comfort and goodness is one of those things I love. Give me some freshly baked bread and a bowl of home made soup on a cold winter day and I’m a happy woman.
This kind of confused me. Ingredients of flour? That's a bit like saying ingredients of an apple. Flour is just grain. You can make it from different kinds of grain, but it is just grain in a ground form.
I, as a german, am obviously born a bread expert and let me tell you; nothing beats a freshly baked "Heideknacker" in the morning, the bubbles, the dark dough, the kernels on there. It's literally art.
For Germans and Dutch, bread is extremly important germans often have a Brot malzeit . in the eveneing , dutch have loafs of different kinds of breads through out the day , breakfast coffee time , lunch , even in the evening wiht soups and stews. .
And many competitions for bread are won by dutch bakkers .
I moved from Germany to Indonesia 6 years ago, found a Dutch bakery " De Bakker " not too for to get it delivered the same day a few hundred kilometers away and it's great. I freez it and every time I want some I just pop some in the toaster and it still tastes very close to fresh.
@@Mike-LitorisSoBig Treu but you must also eat it with in a day or it goes stale .
I loved those german fresh baked buns they where lovely in the morning in the afternoon they where hard as a rock .
@@marcusfranconium3392 that's when you know they don't use lot's of preservatives
@@Mike-LitorisSoBig Exactly , there is even a dutch bread recipe for former dutch residents of the dutch indies to make bread out of rice. Its quite nice but filling.
@@Mike-LitorisSoBig Exactly! When I buy bread from the bakery here it is super soft and tastes great but if I leave it on my plate for ten minutes it's starting to dry out already. Once you take a slice you have to be quick, unless you want to make (french) toast.
im no bread expert, but i worked at netherlands largest bakery supplier, 3000 kinds can be easily managed, shape, size, the different kinds of flour and wheat and seed blends, the bacteria you can add to give something extra, most supermarket bread is 95% of the same wheat and flour mix. its very good but for very tasty bread you should visit bakery's, a lot of fresh bread is actually frozen for a few days before in the supermarket so it never tastes as good.
Bakery's in the netherlands can perform magic by the way they make it, i tried bread and sweets of many bakerys from this country while working there, and i do not work there for 5 years anymore, but i cant stand supermarket bread or bakery products anymore.
Here in the UK we do have sliced bread but many varieties and all with natural ingredients...my favourite is seeded....but we also have lots of freshly baked loaves, cottage loaves, baguettes, crumpets, ciabatta, chapatis, foccacia, brioche..around 200 types in all, many introduced by other cultures and embraced by the Brits....we may have been responsible for the industrial revolution but we certainly didn't invent putting all sorts of crap in our food, the Americans get the prize for that....😏
Also we do as a nation love making our own bread at home as well. The Pandemic saw a massive interest in home baking which many still do.
UK here, have just taken a look at the ingredients list on a factory loaf. Maybe not the 15 or so in the US but 12 is still too high and includes palm oil, which isn't good for the arteries. From now on I'll stick to bread from in-store bakeries until I find a good independent place.
@@jonathancauldwell9822UK based as well lol. I tend to avoid industrial bread as it plays havoc with my insides - yet I do not have this issue when I eat homemade or proper bakery bread. The easiest starter bread I made was olive oil bread you cannot go wrong with it lol.
An Australian here - in larger supermarkets we have a bakery section which produces huge variety of daily baked bread. Plus there is a lot of bakeries from chains like Brumby to smaller artisan ones. My all time favourite is a Hungarian roll with Parmigiano. Yummm
@@Katrina-mi2gm In teh UK even most small mini supermarkets have a bakery section with freshly baken goodness..
I moved a few times in the Netherlands, but wherever I lived there was always a shop within walking/cycling distance where they sold fresh bread, so I think ifrastrucktuur also plays an important factor.
If you go to Portugal, Spain, France, Italy, Germany... pretty much anywhere in continental Europe, you'll find bakeries all over with all kinds of bread and baked goods, often local and traditionally made ones. In my experience, it's not so much like that in the UK and Ireland but still a lot more than In the US. That's something I really missed when I lived in the US for three years, although it's still possible to find a German, French, Italian or Polish bakery here and there, especially in major cities on the northeast. It's not as great as the original but still pretty good and better than industrial sliced bread.
10:15 - 100% accurate. I'm from the UK but one of my previous project managers was french. You could tell because she would absolutely flip her lid if she found you doing a working lunch or something like that. I had gone to head office for a meeting and such and she legit stopped the meeting dead at lunchtime so we could all get food
It’s hard to even imagine that at an American workplace. Our food is total crap. And it’s wolfed down. Rarely healthy. 30 minutes for lunch.
Oh, same in Belgium, if you schedule a meeting at noon and you don't provide food, you just pissed of everyone attending and probably everyone that ever hears about what you did.
If you schedule any kind of event during times people usually eat, be it morning, noon or evening, you better provide some sort of sustenance.
Smart, because hungry-at-a-meeting is just a surefire way of making sure people aren't in a good mood, and aren't getting anything done.
@@enlightendbel yeah it also pisses people off if you call or come in during lunch/dinner... basically disturbing the process of consuming food is rude and you should feel bad for doing it
We have great bread in Australia too because we have a lot of Vietnamese bakeries. The French taught people in Vietnam to make great bread. We also have wonder bread type too.
I'm always amazed at how Vietnamese people took the few good aspects of colonization (food, new alphabet...) and despite suffering terribly during the Vietnam war they don't seem to have that much hard feelings toward westerners and they are on the path to have an explosive economic growth (saw somewhere that they should be in the top10 economies in the world in 2040). Imagine if communism hadn't held them back all those decades, it might well have been another South Korea right now.
I watch videos of tourists coming to Greece. When they sit down in a tavern or restaurant, a waiter immediately brings them a basket of fresh bread and cold water. The reaction of most - especially Americans - is laughter...what is that? Now I understand why. In Greece bread is the foundation of our diet, we buy it fresh every day in many different types, from the nearby bakeries that are in every neighborhood and that drive you crazy with their wonderful smells when you pass by. The same quality flour is used - in most European countries - to prepare various other snacks and sweets. Many Greek songs have been written about the value of bread, because this cheap food kept us alive during the many difficult years of our history.
Why would Americans laugh? Many American restaurants bring French bread to the table as a "free" appetizer. It's higher-quality rolls, so even if it's not fully European it's not sandwich bread. I went to a Greek church so I'm familiar with pita and communion bread, although I don't know what kind a tavern in Greece serves. I assume by tavern you mean a "taverna" restaurant, not just a bar. Americans would laugh at bread in a bar because there's normally no food there, or only hamburgers or fish n chips, so bread seems out of place.
Americans are also surprised in Russia, where a ceremonial greeting is a round loaf of bread with a cup of salt in the middle (similar to a cup for dip). The funny thing here is the cup of salt. It represents two necessities of life, but Americans just put salt in the bread, or if there's not enough they might sprinke salt on it. but not serve it with a cup of salt.
Maybe they laugh both at the bread and at the water... They can't go without insane amounts of sodas.
One of my favourite breads is 'aish baladi' the basic Egyptian flatbread. I used to buy it from the local bakeries, still warm from the oven
When I did a trip to the US I did struggle for the first few days as I thought the bread was terrible and resembled cake more than bread. I ended up finding a Vietnamese bakery that did bread like that back home in AUS. It was slightly cheaper than supermarket bread too and the pastries were fantastic.
France, or Europe soon guy. You have no idea what the flavour of real bread is like. First time I tried American bread I was appalled at the sweetness, and never got used to it. Prepare yourself for a wonderful surprise, and perhaps a modified viewpoint. If you want fresh sliced bread three weeks after you bought it, then freeze it and pull out what you need and when.
His question of
"is it worth the health risk and the sacrificing of quality"
Let me intervene by stating that convenience, efficiency and shelf life should only be for things that are not staples or basic necessities.
Food for example should have only 3to7to9 ingredients in it and more than that it will require harmony of flavours and texture (which the Japanese have perfected concerning their food all due to the quality of their natural ingredients and the masterful craftsmanship of everyday staples)
Convenience done daily may shave off time to be used somewhere else but that without that "staple convenience" that shaved off time is actually used in social environments like the french man said, going to a bakery once or twice a week, having a small chat and checking up on eachother. We already have usage for this shaved off time. But when we convenience our staple everyday items, we lose it because we spend it not on socializing which is an innately human need as we are social creatures and spend it on WORK, on capitalist work, making your slave owners(sorry)... Your employers have added efficiency from your own life.
We lose touch to who we are naturally as a social being that we consume, and consume and over consume just to fill the gap the lack of social interaction we actually have.
We devoid ourselves from social interaction when we choose convenience on everyday issues.
@@abramrexjoaquin7513 Speaking as a retired Briton, living in Spain, with many visits widely across America over many years, the ' convenience' aspect to prepared food - or over prepared really, like sliced bread - is championed as a major benefit of daily life in the USA. I'll be surprised if Publix aren't selling peeled grapes yet. We buy stuff from our supermarkets in Europe, but without doubt America can deliver a masterclass in pointless consumerism and materialism and Americans as a whole have no idea these necessary evils form the spine of their daily lives. Preparation of meals from scratch is becoming a lost art, and there is a pernicious belief creeping in that ' only poor people do that'. Give me a freshly baked French baguette any day.
@@stysner4580 I agree with you about large cities - and Paris is high on many Europeans list of horrible ones - but you are quite correct. Thirty minutes of peace with some fresh bread, butter, jam or ham, and some proper coffee is just a superb start to anyone's day. Or perhaps with tea instead. It is a sad truth that most Americans will never get to taste the real thing, or to understand the degree to which even their most basic foods are poisoned with God knows how many preservatives and additives banned elsewhere in the world. Tragic, really.
German bread is, until now, the best bread I’ve ever eaten. Polish, Swiss and Austrian bread are similar.
Dutch bread, I grew up with it, is quite good but it is more squishy. I buy it from a baker (5 minute walk), sometimes from the supermarket or bake my own bread.
Bread that stays fresh for more than a week is artificially changed.
White bread isn’t that healthy because it contains almost no fibers. Whole wheat bread is delicious and healthy.
You don’t need yeast to make bread. Sour dough bread does it on its own. German bread is made of sour dough.
The Dutch bread in the Netherlands that's brown can also be just white bread colored with E150d
@@dutchgamer842 I know, that’s why I buy whole grain bread only.
It's maybe because i got raised with french bread, but i Always liked it way more than german Bread even tho it depends on what kind of bread i want ( i live on the boarder so i get to pick where i please to 🤣😅)(sorry for the caps, autocorrect)
@@lexywackess I also live near the border but on the german side. 😀
I like the dark types of bread and pretzels more here and the white bread and sweet stuff more in france. 😊
Having to enjoy both whenever you want is really nice.
@@Lunix_Hardcore i Can understand :) i think most often german Bread also feel a bit "heavier" (not the right word but maybe you'll understand) so i like it for tartines and stuff 🤷 :)
Ich kann auch ein bisschen deutsch wenn du willst, aber nicht so viel ^^
I've heard about the reputation of American bread before, and I thougt: surely it wouldn't be thát bad. Until I actually tasted it myself when I was in USA 3 years ago. I tasted artificial flavours and this sweet and salty at the same time. Luckily there were other options for breakfast :)
One more thing to mention: the short fermentation period usually used for industrial bread is suspected to contribute to the high gluten allergy rates in the USA, whereas traditional longer fermentation helps to break down the gluten and make it more digestible (as was mentioned in the video).
I once was in the States for training. After 3 days, I felt really bad. I couldn't concentrate anymore, and I was shaking continuously. At one point, I nearly fell down, black in front of my eyes. One of the responsible persons got me string cheese as he recognised me having a hypoglycemia attack*. Half an hour later, I felt better.
After talking about it, we discovered that the wholewheat bread I thought I was safely eating, combined with green salad, were both actually sugary snacks. The bread has it as one of its main ingredients and salad being topped with sugarspray to let it look green for hours on end, at the buffet table.
I survived the other 2 weeks of training by buying cashew nuts at the hotel supermarket (as the hotel was more then 2 miles from a town, and somehow there were no sidewalks, I was dependent of that little supermarket in the hotel).
I ate the nuts with saffron rice, tomato blocks, and creme fraiche for the remaining 1.5 wks, just to be sure I wouldn't crash again.
The only 'outside' restaurant I could safely eat at, was the only French restaurant in town.
I will never forget the experience. I joke about it with how I had come home with more prejudice about the States than before I left. Who would have thought that 'wholewheat bread' could be dangerous?
There are many things to like about America and you're culture, but the snack food culture (sugary and/or greasy, without nutrition such as fibers) you get at most places, is not one of them. In Europe, it's forbidden to add so much sugar to products. And a bread with that much sugar is called cake. Anyhow, big lesson learned. When travelling, be aware that everything you might know and understand might be different across the pond.
* Hypoglycemia can be seen as the opposite of diabetes. So when I eat something containing easy sugars (like from fruit, candy or plane granulated sugars) without being balanced by complex sugars (such as carbohydrates with fibers combined), my body accumulates those easy sugars as a high speed train. In such a high speed, the breaks get lost. So then my blood sugar level may decrease to a dangerous low level (below 3.5 mmol /l).
I moved to the US from Europe almost 10 years ago now, and bread is one of those things that I never knew I would miss so much. I just thought "bread is bread, it's the same everywhere". But no, it is not. It reeeally is not. Even when you get artisan bread here in the US, bread made by enthusiasts at a local non-chain bakery, it is somehow still not as good as the best bread is in Europe.
Because the flour rhe grain is indoctrinated
just buy an automatic bread machine that makes bread overnight? My aunt had one, it works well
@@irissupercoolsy god please no
@@Avvisoful why not?
@@irissupercoolsy i hate the bread they make. Terrible crust. The pores arent the right size. It's just Not good bread. There are many super easy bread recipes, make them by hand, you just need an oven and 15 minutes of actually doing stuff, the rest is waiting
I remember when I first started my job in Baghdad, I went to a local restaurant. They were baking Arab style bread while I was there, in stone ovens and all. It smelt very good so I ordered some. Eating freshly made and warm bread, made with fresh and natural ingredients, it was heavenly delicious. I've been eating American bread for so long, I didn't know that bread could taste so very good.
I as a German always get problems when away for some time: I miss „my“ German bread. Especially American breads are - horrible (at least for me). First thing I get when coming back to Germany - some bread. Just de - li - ci- ous. !! I really enjoy it. Because it has a very own taste. Each variety a different one.
Weltmeisterbrot, Kürbisbrot, Sonnenblumenkernbrot, Karottenjoghurtbrot ...
Same in the Netherlands. First thing after being in the USA, longing for fullkorn bread with "old" cheese.
In Spain we also know how to make use of hard bread. The one from a couple days ago, it’s dry and though to chew, so what do we do? Rub a tomato and some garlic on it, sprinkle some salt and some olive oil, and now you have a really good and tasty meal. We also have the sweet version too. Dunk some bread in a pan with milk, cinnamon and let it boil. When fried, take out and sprinkle cinnamon and sugar, there you have it, breakfast from bread from the day before ❤
About a week ago i started baking bread. First one was trash, second one was bitter (i use beer instead of water) and the 3 after were heaven. Fresh baked beer bread with old gouda cheese and some dutch mustard. And baking i found is so easy.
I'm from Germany. We also have American bread from the supermarket. It is sold as "Sandwich Toast". There is also another type of Toastbrot (bread for toast, is always called Toastbrot in Germany, also untoasted), which is much rougher and coarser.
I think both taste like nothing. I don't buy it..
Personally, I don't even buy bread from bakeries. Because most of them use industrial baking mixes today, which make their work easier and faster.
I buy my bread from a farmer who still bakes classic rye bread, from his own rye, with natural sourdough. Bread only made from rye, sourdough, salt and water.
You can eat it fresh out of the oven. It tastes extremely good.
But that's not the traditional way or time you eat it. My Grandparents never would.
You leave the loaf of bread for at least 7 days, until you eat it, when it has become drier. Only then has it reached its highest saturation value. Bread that you have to chew is much more filling than fresh fluffy bread.
A slice of Sandwich Toast has more calories than a slice of my rye bread, although the rye bread is heavier. One slice of Sandwich Toast isn't enough for breakfast, but a slice of a few days old rye bread is.
Incidentally, you can still eat the rye bread well after 8 weeks, even though it contains no preservatives.
In the Netherland there use to be a lot more bakkery's but it was kind of taken over by the supermarkets. Still happening because little stores have troube keeping up with the low prices of supermarkets. And that's the problem where things go wrong.
In Germany, meanwhile, it is the same
A lot of the supermarkets in NL actually include a small bakery section. They bake bread twice a day, before opening for the morning and around lunchtime for the rest of the day.
My impression is that in the larger supermarkets in Switzerland, they ‘bake’ bread three or four times a day, such that there is even a decent chance of getting bread that is still warm.
Better than packaged bread but still not good. Theyre still premade industrial loafs
They don't bake bread the way a backer does. It is prefabricated bread and they bake it off.
American supermarkets sometimes have bakeries too. That doesn't improve the kind of bread they make. :(
In Germany and also in France you would never call something like this "bread" what is bread in the USA. In Germany we have 300 different kinds of bread not 3000. Some of what is shown in the video is not bread. A baguette is not bread in the traditional sense. Neither does a croisant. Even our canned military bread is delicious.
7:00 I often wonder that myself. The truth is, a lot of the time, it is by accident. A very popular candy from nothern France was made that way. The apprentice apparently messed up the receipe, and well... it still came out good. If you're curious, it's called Bêtise de Cambrai (wwhich roughly translate to Cambrai's mistake, Cambrai being a town in nothern France). It's hard to prove of course, but that's how the story goes :)
Every supermarket in the UK and Ireland all bake an array of different breads every day I must admit we are spoiled for choice love your content much love from Marion in Scotland 🏴
Even here in the Netherlands in the supermarket there is a bakery making fresh 🍞
Fresh bread is seposed to get bad after severel days, this calls nature
I used to work at the bakery section of the Makro here (Limburg) I hated getting up around 4.00, starting at 5 and being there till 4. But hey at least our bread was freshly baked. Baked most of it myself
i work there, they prebake it, freeze it, then rebake it. On rare occasions, its frozen dough that has to be baked a little longer. marketing is a beauty. best bread is made at night in bakery's and bought in the morning, for just a few cents more then supermarket prices.
But these breads are 90% pumped up with additional chemistry that it can be baked in such a supermarket oven from non bakers staff. Do not buy it. Support your local artisan bakery.
No its not. The "bakery" and the bread in our supermarket is industrial dough. Its already prepared. The "bakery" in our supermarket finishing the dough to a bread. The only thing what a supermarket have to do is putting the dough in the oven. So after that its fresh and sometimes its even warm when you buy it. The most real bakery's produces his own dough and making his own bread. Bread from a real bakery is more expensive. That's the reason why many people buying there bread in a supermarket.
The crazy thing is when I buy "industrialized bread" in Sweden, even the whitest toastbread, I only find the following ingredientslist: wheat flour, rapeseed oil, water, sour dough, sugar (4.7%) and puppy seeds. the only difference from bakery baked bread in terms of ingredients is the added sugar. probably to create longer shelf life.
Is it always with sour dough? In Switzerland usually yeast is used to make bread. I prefer sour dough but it's not common in Switzerland.
German (half American) who lived 12 years in France here. The big difference between German and French bread culture is that in Germany you will mostly find chain bakeries that get their bread delivered from factories, still nothing like the US though. The factories usually back the bread fresh every day and deliver it, some of the bakeries even get the raw dough and bake it in the store.
In France you have a few chains, but basically on every other corner you find an actual bakery, that bakes in house through out the whole day. I lived in Versailles and had 6 different bakeries within a 5 minute walk radius, not one part of a chain. Actually the only chain I can remember is Paul and the thing I remember of them is that there bread was ok but went stale super quick.
we Belgians even have beer bread where instead of adding just water to the flour, we add beer. it sounds cool but honestly it's not as special as you'd think.
it's a tasty little change of flavor for if you're tired of eating the same bread every day but not something I'd sustain myself of.
and since we're France's neighbour, we also learned from them how to make baguettes ourselves because let's be honest... who doesn't love a good french baguette?
Let us Belgians have our fries as our national heritage food, and France can have their baguettes as their national heritage food and we're all golden!
Best bread I've ever eaten was in France and Turkey. Surprisingly, Vietnam also has terrific crusty breakfast bread, a direct result of their earlier colonisation by the French.
And the Vietnamese invented bahn mi, a sandwich made from a short baguette, typically with marinated meat chunks, cilantro, pickled radishes, and cucumber. A french roll with a Vietnamese filling.
I was born in Montreal but was raised in Europe until 14. It was common to get fresh food daily for dinner and such and bread was a two day thing. While there, my parents had us kids go to summer school for cooking/baking. To this day, I still make my own breads precisely because it's better, healthier and fun to make, especially when adding things like Olives or Garlic into the recipe. Using store bought bread is something I'd never do. Great video.
Hey, I'm from Poland and I have to say that here we also have one of the better bread. The bread in Germany didn't taste good to me personally and I had a hard time finding one that I liked. Best regards.
In any European country, you will find bakeries on every corner block where people live with fresh produce(same day old unless its Sunday). It's just Germani and Italy have the most variety but that doesn't mean the rest isn't doing this as well.
It is funny that the shelf-live is a convenience, that justifies the use of harmful chemicals..I just by a lot of fresh bread at the baker and stick it in de deep freezer. Every day i take out what i need and i got fresh bread the whole week....that's even more convenient and less harmful
I make a loaf every few days with a mix and match of ingredients. Yeast, water, sugar, salt, butter, oil, milk, then a 25%/75% wholemeal to white flour, sometimes I add garlic. That lasts about 2 days...
In Britain we don't have the cancer causing additives, but we do have weird additions for commercial reasons... That why I make my own...
Just skip the white flour, and you're good.😉
@@Arnaud58 have you ever made bread yourself? 100% wholemeal is heavy and a very strong taste... I mix the flour for good reason anything 50%+ wholemeal is not edible.
@@daveofyorkshire301 You can perfectly use 100% wholegrain flour...
You just need more fermentation time (several hours) and / or a graft of leaven / sourdough.
It's the process of using some previously reserved uncooked fermented dough to boost start the fermentation of your today's dough (without adding sugar nor artificial yeast).
Most of French wholegrain breads are made with less than 5 ingredients : wholegrain flour, water, salt and leaven (sourdough), period.
With those 4 ingredients you can make several different types of breads with different tastes.
The leaven / sourdough graft is the essential ingredient that gives the varying tastes with the same other ingredients.
There shouldn't be sugar, milk or anything else to make real bread...
The problem is that many don't want to wait so they use "cracked" flours (flours which long carbohydrate molecules have been mechanically broken instead of letting the fermentation do it) and a ton of yeast or artificial yeast to speed up the process.
Some of my gluten intolerant friends can't digest industrial bread or "fast made" bakery bread but have no problem eating leaven / sourdough wholegrain bread as the part they can't digest has already been broken down (the right way) or altered by fermentation.
You should not need sugar in your bread, ever.
If you need it, that means you're forcing the fermentation process with the yeast while not accelerating the correct molecular breakdown of the flour's complex molecules.
The yeast feast on the sugar instead of breaking down the complex carbohydrates of the wholegrain flour, simply producing gas that makes the dough inflate.
Usually, bread that needs sugar means it's not very easily digestible because the fermentation only produced gas and did not break down the complex molecules enough.
And if your fermentation process takes less than 2 to 3 hours, bare minimum, it's not well fermented either.
Good bread takes time ; time that is mandatory for a correct fermentation.
@@KyrilPG Thank you for the insight, but I have to say this regimented idea of what bread is - is typical of the overtly oppressive ideology of some. Bread is bread. How you make it does not mean how others make it excludes it as bread.
There are others like lava bread, sourdough bread, Kentish Huffkins, Barm Cakes, Bannock, English muffins and a whole host more... Stop being so exclusionary.
You must understand the different approach to bread through cultural dining. I make bread in 4-5 hours because I want it then, it's pointless taking a day or two to make it, it's not available when I want it, and I may not want it in a couple of days. I change the bread to suit what I want at the time, tweaking the ingredients to suit my tastes. I'm not pretending to be an artisan or even a supplier I make what I want for me and mine, they're the only ones I need to please.
You've got a very snobbish attitude towards what is after all ONLY BREAD. If your mixing that with your culture, then your talking about your culture not the bread. Breads what you eat, cultures why, how and when you eat...
@@daveofyorkshire301 My comment wasn't about defining what's bread or not.
I was mostly referring to the problem adding sugar creates.
And it's purely a chemical problem, not an ideological one : when you put sugar in the mix (before fermentation) it makes the yeast (whether natural, added or artificial) feast on the added sugar first before and/or instead of the complex carbohydrates (other long forms of sugars) molecules of the flour.
Hence, it's de facto less digestible than correctly fermented dough.
Adding sugar before fermentation accelerates gas bubbles production but tends to slow or prevent long / complex carbohydrates' (of the flour) break down if not enough time is left for fermentation.
That's why normally, special or flavored breads have either longer fermentation (to break down both added sugar and complex carbohydrates) or have other ingredients added after fermentation to avoid messing with the process.
That's why in many countries the name "bread" (without any other identifier) cannot be applied to many forms of baked goods if there are other ingredients (or above a certain quantity) or if the fermentation process hasn't been completed enough.
You and I can agree on the fact that although there are thousands of different kinds of breads, what's sold in plastic bags in US supermarkets is not.
It's loafs of expansive foam made with chemical cake dough at best.
Many of what's called bread in the US would only be allowed to be called "baked specialty" or cake derivative in most of Europe (without even taking the banned chemicals into account).
I don't know how many different kinds of bread we have here in Finland, but it's probably hundreds. Our variety is expanded by the fact that we extensively use rye too and not just wheat. There's so much rich variety that can be had in different kinds of breads. I spent a year in Canada as an exchange student, about three decades ago, and they had the same kind of booooooooring mush bread as the US has. After that year, when I returned to Finland, I ate hardly anything but different kinds of rye breads for a month. 😄
I LOVE rye bread!
Yes, our rye bread dough is different than those used in other countries. Today, we also have bread made of barley, oats, potatoes...
Finish rye Bread could stop a bullet, but it's pointless because it already got a hole in it.
White wheat bread is considered more a morning-/dessert-type bread, where dark rye bread is "proper" bread for a solid meal
I told you before that I used to live in the US, so the kind of "bread" in this clip I know, and as an European used to European bread I found US-bread truly disgusting, sweet, soft and the fact that you can keep it in your cupboard for almost a year without going off, is suspicious to say the least....!!
I also used to live in the US for a long time. American “bread” was the food that I most despised when living there.
Can you imagine me going to a real bakery again when moving back home after years of having only gooey mush for “bread”? I was in heaven 😇. Truly.
We do have have a lot of factory made bread but most supermarkets have bakeries and make fresh bread every day, so we have both options readily available in the UK. We don’t have a lot of independent bakers but at least traditional bread is available daily.
Portugal always had thousands of traditional bakeries wide spread all over the country and we have more than 200 types and shapes of bread. Almost every street has a place to buy home made bread. 90% of the portuguese bread its home made daily and affordable for everyone. A few late trends came with processed white sliced bread just for some ocasions like birthday partys for kids or to make quick toasts (not on a daily base). Small country but with a huge and milenar tradition in bread. A lot of US traditional bakeries belong to portuguese. Delicious Bread (Pão Delicioso).
3:10 I have to disappoint you Charlie. Wonderbread is dreadful. Fluffy bread can be so much better than that, and way more tastier. I'm from the Netherlands, I grew up in Germany, Belgium, France and eventually the U.S. (New Jersey) as my parents traveled around. Proper authentic fluffy bread should go stale after 2 days or so, not after a few weeks. I recall we had a hard time finding a bakery or even a pastry baker for a good loaf of bread during my stay in the U.S.
Regardless, love your channel.
The guy has a point. I've been in the US and there was a huge variety of bread at Walmart (mostly white bread) to choose from. So overwelming. Wonderbread is great for grilled cheese. But I have to say that the bread in the Netherlands, Germany & France are just yumm (compared to the bread from the US)!
Try using wholewheat ryebread (proper bread from an actual bakery) for grilled cheese. So good.
It's not really a variety of bread though. It's all the same industrial shite with minor flavor differences (mostly depending on just how ludicrous the amount of sugar they added was).
Variety is having breads that look and taste completely different because they are made different and from different types of grain.
@@enlightendbel .
In Ireland, Subway 'bread' has so much sugar, it is classed as confectionery and is taxed at the same rate.
@@grahvis I didn't know this Wow lol I live in the UK but I don't keep a track on fast food things. So Thier "Bread rolls" are more cake than bread lol
I'm an expat and well travelled brit .. Give me a fresh baked boulanger croissant or some volkoren bruin or une ficelle any day over what is pretty good Bread in the UK 🇬🇧 .. love you UK
Just a couple of numbers from italy:
- 24.000 bakeries
- 85% of bread related products are artisanal
- Don't know about the number of different varieties but consider that almost every bakery has its special one.
Side note. Supermarkets are now trying to sell more bread related products. after few years of failures in doing so with industrial bread, they are now (all) approching to have bakeries (therefore bread freshly made at least 4-5 times a day) inside the supermarket itself (not the mall)
But most of people still consider supermarket bread a backup option.
ah. btw. if the crust doesn't crunch, it's not bread.
I lived in the US for about a year a bit ago. in the last few months I got into the habit of making my own bread, because I just couldn't stand the sliced stuff. It was so sweet, never really tasted good to me and always hurt my stomach. Between living in Costa Rica and Germany, countries which are very different, I assumed "bread is bread". Wherever you go, even if they have changes in flavor or ways to prepare it, it's always bread. Not in the states. I also gained 23 kg (50lb) while I was there while entirely unaware of my diet changes. It's been nearly a year since then and I'm still dealing with the health issues from food and stress while I was there.
Well best example how to preserve bread in Europe would be: Just damn Freeze it and re-bake it. You have to go some to some trails and errors but if you know your oven and take some test runs it's "almost" as good as fresh (fresh is still better but in comparison to USA bread well...) bread. I do freeze my leftover bread as soon is a know that i won't consume it the next day. Just as easy freeze it, US Americans got that huge freezers just for meat?! Why not for bread tightly packed in paper easy as that.
As a kid in south Sweden in the 80's, we had basically two forms of bread on a regular basis - on weekdays it was somewhat cheap stuff that was kind of soft (not like US bread) and kind of industrial. Dad used to call it "rubber loaf". It was...okay. On weekends, dad would get proper toast (white bread - again, not like the US kind - this had less sugar and more salt) for Sundays, but on Saturday he'd go to the nearest local bakery and get fresh-baked buns. On holidays, we'd get serious dark bread - rye, wheat, all sorts of sturdy olde timey loafs of bread. So dang good.
Great vid…..I live in Copenhagen Denmark, and used to work for an artisan bakery chain called Lagkagehuset ( layered cream cake house) which also expanded very much, and though the baking process itself is sort of industrialized, the recipes still are very simple and made up of wholesome ingredients, not strange chemicals. E.g their sour dough bread is made from the bread sent to the shops the day before, so every day the shops sent back unsold bread which is then used for crumple or for sour dough - which is a way of making bread without the yeast. A few years ago they opened up shops and bakeries in London where the now have 10-12 shops and in New York City where they have 3-4 shops…..both the English and American branches are called “Ole and Steen” the names of the two founding bakers, because no native of UK or US would be able to pronounce the other name correctly :-) As far s I hear those shops are a great success
Lagkagehuset is quite good, but somehow over the last few years it seems they industrialized bread too much so I rather choose Granny’s House or Bodenhoff bread if I have the option. However, Lagkagehuset bread still beats any bread from Serbia or Hungary or many even in Germany.
fresh baked bread is so good, I can't imagine myself not being able to get some whenever I want (with ease). I live in Brazil. We also have sliced bread, and I like it from time to time or for specific dishes, but my go-to bread is that 3-ingredient one. I have at least 5 bakeries 10 minutes (walk) away from home.
Over 200 different kinds of bread are produced in the UK - from butter rich brioche and crisp baguettes to farmhouse loaves and focaccia, soft ciabatta and crumpets to chapattis and flaky croissants. This diversity is only possible because of the vast range and quality of British flour available.
American sliced bread feels like someone heard of the springiness of bread and the softness of brioche bread but never tasted real bread, and ended up making a wheat sponge.
In Saudi Arabia we mostly use toast (American sliced bread) but we use whole wheat. It’s not perfect but better than eating a sponge.
We had plastic factory bread also in the sixties in the Netherlands. As it became clear that it was both untasty, artificial and unhealthy, we returned to artisanal and small scale producer bread, people gladly paid the extra costs.
Yes, UK experience is similar
When I was in Brasil it was difficult to get grain bread, and all the supermarket bread I tried had a sweet taste. That was not pleasant when youre not used to it (in Australia). I am told that bread in the USA is similar in taste.
What do they eat in Brazil then? Not bread?
In Czech, bread is a big thing, a biiiiiig thing. Some people even make it at home. Nothing better than soft, warm proper bread from inside and hard, yet crispy coating, you can even eat it without putting anything on it that good it is when fresh. Some local bakery stores do bake them at like 4 am, and open at 5 am for early birds to go and buy fresh bread. And we have alot of bakeries all over even in small villages.
Same here in Croatia. Bread is a huge part of our national identity.
the type of bread he grabbed in the U.S supermarket is called "Pain de mie" here in France, we do also make it in bakeries but of course it much more natural then, it's basically made with milk and butter instead of water
Wonderbread etc. have 6x as much sugar as normal European bread. The reason they put so much sugar in it is to get as many people hooked on the bread (via the sneaky sugar addiction) to the point where nobody is questioning how absolutely bad it is and thus the consumers don't bother seeking out proper bread, thus making it more difficult to open a real bakery with bread that is a bit more expensive than the store bought sugar-bread.
When I visited my relo's in the U.S. I bought some bread etc. from a supermarket in Naperville on the way to their house. I remember it tasted weird and reminded me more of a cake. My relo's told me that it contains corn syrup and not made like I'm used to. They bake their own bread from scratch including grinding the wheat seeds in a machine. I asked why not start with flour already ground and was told that the protein in freshly ground flour starts to convert to carbs over a couple of days which is why flour manufacturers add protein to flour after milling. They also roll their own oats when they need it at breakfast for the same reason, they drop a scoop of oat seeds in the top of a roller machine and out drops the rolled oats. My relo's bread tastes great, sort of like I'm used to buying from bakeries in Australia. Even the supermarket mass produced bread in Australian supermarkets tastes more like bakery bread that the U.S. supermarket version. Another thing I was told was that the U.S. supermarket bread doesn't go mouldy as quickly as well made bakery bread due to the need for mass produced bread having inhibitors and high amounts of corn syrup etc. in it. Even the Australian supermarket bread is noticeably mouldy after 3 or 4 days in summer.
3:37 My friend, over here in Europe (France, Netherlands, Greece... wherever) "It doesn't taste bad" is not a qualification we look for in bread. You have to do pretty horrible things to bread before it doesn't meet THAT qualification.
Food like bread is generally not "invented" but "discovered". For example a goatherder forgetting his cheese in a cave, coming back later and finds it odly molded with blue veings/// tadaa Gorgonzola is born. For bread I can imagine them being used for some porridge typpe food and a big boulder falling on the wheat stash crushing it. Some rain and there is the goopy paste. Some Perhaps during that rain a lightningbolt hit the place setting it on fire... tadaa... bread. A similar process was in place so we discovered roasted meat was better than raw meat.
The basic loaf (similar to your "wonderbread" in shape) is pretty common all over Europe however not the default in all countries. Germany is famous for its Kaiserbrötchen (Emperor bread) 3000 types is not really true, it is about 600., France is famous for it's baquettes. In Italy the Focaccia and Ciabata are what you want to look for etc. And in my country (the Netherlands) you want to look for Tigerbread, "Bolletjes" or Frisian Rye (just to name a few)
Don't blame the British...
_The commercial bread-slicing machine was designed and manufactured in 1928 by Otto Frederick Rohwedder (1880-1960). It was used to slice loaves of fresh bakery bread at Korn's Bakery, in Rohwedder's home town of Davenport, Iowa, beginning in late 1928_ - congratulations something Americans actually invented on their own... and here they are trying to blame the British for it?
The British still have good bread...
Let's not beat around the bush, British are just as notorious for eating sliced and industrialized bread. Closest to fresh-baked is the ones they bake fresh in the supermarkets.
Same principle applies as for USA. You CAN get freshly baked and natural bread, but not only is it prohibitively expensive, it's also very uncommon. The vast majority of people will just buy some ASDA (UK version of Walmart) bread and call it a day.
UK is far, far from European standards when it comes to bread, and are much closer to USA than it is to EU.
@@egonieser no we're not, we've only been away from EU standards for a year... Where are you getting this from? We weren't in violation when we were EU members so why do you think we're so far away from EU banned additions now? You think we suddenly repealed food standards that as far as I know still apply?
Before the EU we used to have the BSI British Standards Institute that handled standards way back to 1901, the EU is NOT the only organisation with standards and has only existed since 1993.
@@daveofyorkshire301 Not talking about the banned ingredients but mass consumption/production of sliced/industrialised bread. It doesn't have to be containing those specific ingredients to fall under the same category. The same principle applies. There are no bakeries around every corner, they are relatively rare and don't really get much traffic.
@@egonieser The UK still has the same rules as the EU max equivalent of 1 gram of sugar per slice, USA a enrages 6 Grammy's per slice.
@@egonieser Supermarket bread has additions like emulsifiers but that isn't all bread - plus the EU dismisses its use because heat kills it during baking, nothings changed since membership so British bread is EU compliant - so how are we the same as US bread? Quite a sweeping statement to condemn British bread as bad as American when they are totally different!
Your talking about the lack of bakeries not the bread? It depends where you live and whether bread is made in house... Another sweeping statement.. but too make a simple statement the questionable ingredients and over sweetened bread in the USA does NOT exist here in the UK, and if we don't have the same ingredients ITS NOT THE SAME BREAD!
Are you trying to tell me sliced bread isn't sold in Europe?
Typical if it's not done your way it's not bread... and everything that not done your way is the same!
It's quite rare to find a town or village (even a tiny village) in France without a Boulangerie (Bakery).
Typically just a husband and wife operation, open at 7am, possibly closed for the day after lunch.
You'll see men, women and children making their way to, and from, the bakery, croissants for breakfast and a Baguette for lunch under their arm.. EVERY DAY.
If you get there early then your bread and pastries will still be warm from the oven. You may get a glimpse of the husband baker, stocking the shelves with a new batch of baguettes.
Bread is not something you add to your weekly supermarket shopping list.
Sliced white "Wonder" bread tastes of nothing. It's used as edible packaging for your cheese and ham filling. It has a place. Hot bacon sandwiches is that place.
American bakers were so preocupied with wherever they could, they never stoped to think if they should.
In the Netherlands we have those machines for as long as i can remember. In the supmarkets and in bakkery's. But we do have much more types of bread. And you can decide how you want it and they fix it:D And the bread in the supermarket is slished:D (most of the time)
in the netherlands you will find bakeries everywhere. small villages big cities you name it. on pretty much every street corner you can find something that got to do with bread.
Also here in Italy. Beside: h.m. is the law 😁
@@francescogallina2559 Metal is always the law haha. But yeah we europeans love bread. good fresh bread. i dont go often to the bakery though little expensive. But Store bread is just as good in my opinion.
@@metalvideos1961 how much for a kilo in holland?
@@francescogallina2559 kilo of bread? i am not sure. we buy in grams. not sure how much gram a loaf of bread it. it depends on the kind of bread as well which we have tons off. But i think for a full loaf of bread at the bakery you pay around 3 euros for sure. some bakeries got sales like 3 for 8.50 euros or so. but its a little bit more expensive then store bought bread since they make the bread themselves instead of having it make in a factory. prices also depends on which city you go to. for example bread in amsterdam would cost more then in the village where i live for example.
here i translated something for you. this is from an article in 2022
On average, a kilo of bread costs 2.71 euros. That can sometimes be an amount well over five euros. And bread is a basic necessity of life.” The NVB represents large industrial bakeries, which determine 85 percent of the Dutch bread market and often supply supermarkets, bakery chains and the catering industry.
@@metalvideos1961 A Dutch full loaf of bread is 800 grams
In my country of small Slovakia, we have about 20 types of bread in stores which are usually baked at the spot (including huge supermarket chains). Or is it bought from a factory and labeled as such. Our factory bread resembles traditional Slovak bread but it has some ingredients like your US bread and is more chemical. We also have your "American" bread but it is sold in small numbers and eaten occasionally because it is more like a desert? I dunno it's so sweet. And the only reason I buy it is because it fits perfectly into toasters (which is a feature European bread lacks due to us having rounded bread not square-shaped).
thats why we germans call that style of bread "Toastbrot"
In southern Croatia (Dalmatia) old, traditional way of baking bread is to start a fire on flat fireplace called "komin".
While the fire is burning you finish the dough (no sugar added).
When you have enough ember,you swipe them to the side, clean the stones with the brush only and lay the dough on the fireplace and form it little bit.
Then you cover the dough with "cripnja"(or "peka") forged iron dome shaped thing which you cover with hot embers.
Bread is baked with hot stones under and hot iron above.
Best bread I've tasted.
Bit of leftover ash from the stones gives it special taste.
Real bread with real butter and real cheese, and a cup of tea to start the day, is delicious!