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In Italy we have hundreds of different kinds of bread, but to check the quality of bread you need to check the list of ingredients and this list for bread should be like this: Flour, Water, Yeast, Salt. Period. This is bread. Occasionally you can have some minor additions like oil or milk or butter, but that is it. When your ingredient list is longer than two lines and contains a number of obscure chemicals, that is not bread, quite simply
In Germany we've got 3183 different kinds of bread and no we don't really consider your Sandwich bread is "real" bread. Going trough the comments on this video makes me glad to see so many different countries agreeing to that.
In Germany the US-Style "Bread" legaly cannot be sold as bread because it extends the maximum allowed content of sugar (therefore in other countries classified as cake). There are only some exceptions of historical "sweed" bread like stuff that - because historical - is allowed to be called bread even with higher sugar content (Sweet bread with high milk content and often chocolate or raisins baked in). US-Style bread is often called "Sandwich" in german stores mostly as American-Sandwich or US-Sandwich (even if not close to the us original (because most incediances are illegal in Europe). German toast-bread is smaller and contains a lot less sugar than the Sandwich but is really only good to eat toasted.
In Europe we dont necessary need to have bakeries everywhere anyway because we can buy real fresh bread in regular supermarkets, not just those toasties that stay edible for weeks.
I think most people wouldn't even consider toast as 'real' bread. Like, they're great for making certain foods, but it's a bit of a last resort. Even the traditional sliced bread (i.e. normal bread pre-sliced) is better.
@@saddlerrye6725 yes, the American toast is something awful. I love toasted bread in certain cases but I cut a peace of my bread and toast it, I don't buy a sweet mildly-bread-looking thing to toast.
@@huskytailyou can't even compare the toastbread you get in the eu vs the original american version. The laws simply don't allow it to be perfect copy. It's much higher quality. I don't consider it real bread, but that is just my opinion. Nevertheless I sometimes buy it when I want to make some fast cheap sandwiches.
@@WookieWarriorz From a german perspective, hearing people call anything related to Aldi or Lidl good or high quality makes me tear up a little. Here they are the cheapest of the cheap, in price and quality alike. But here every supermarket has a chain bakery in the building too or at least an own bakery corner (or both) - in both cases they are always average, not better or worse than other chain bakeries.
In Greece we have around 11.000 bakeries. And our population is comparable to that of New York (around 11m to around 9m), which means that if that 3000 bakeries in the USA is valid, we have 100 times more bakeries per capita than the US. We consider industrial bread as "toast bread", a cheap, lower quality alternative to have for an emergency and to make "tost", our take on paninis.
If you ever go to France and come by Bordeaux, I'll give you a food tour ^^ PS : if the bread ends its life dry and not moldy, then you have either "croûtons" or "pain perdu" ahead of you ! One for the soup, the other for the soul.
When I was in America, I was horrified by how sweet the bread was. We bought several types and each one was too sweet to taste the sandwich ingredients like butter, salami, pickles. Like if you put salty ingredients on donuts without icing. In addition, to make it so durable, it is necessary to add a lot of additives. 🤢
As a French, I must say that yes we definitely have great breads here but we're not the only country in Europe or in the world to have great break. I mean look at Indian Naan and Paratha or Italian Foccacia. Problem is clearly Industrial Sh**** Breads and I must admit we do pretty bad bread here in France also. Ok, there is no Potassium Bromate ... But we have a lot of fake bakery which only sell reheat industrial frozen bread which have a similar taste as a piece of paper. And we also have some entire shelf of industrial breads in our supermarket. We have a famous brand here called "Harry's" very british name but it's a company based in Chateauroux. I just checked the ingredients and ok wheat flour and water are the firsts ingredients but then we find sugar, oil, vinegar, broadbean flour, artificial lavour including alcohol (why do we need aroma in bread ?!, colouring ingredients like curcuma (so it's not too white, white is a bad color for bread here in France we associate it with poor quality bread), acerola (WTF is this in bread), wheat gluten (probably to accelerate the process)
@@foreignreacts just be careful of the flour you buy. The one sold in America usually is not excellent. It would be better than what you buy in the stores but you won't get European style of bread.
@@foreignreacts In Finland you can by the flour (take for example "sekaleipä" fluor = jauho), the yeast one package, a small cube of 50 g, and then go home an bake your bread, often there is instructions on the flour-package or you can google a recipe. You need salt for the best result. We tend to think in proportions of ½ liter water, 50 g yeast, and 1-1½ flour, and 1-2 teaspoons of salt. You need a little oil, too, for the baking sheet, so that the dough does come off it nicely. But do follow the recipe. With the electrical oven that is standard in Finnish homes, not much can wrong. You can bake small breads (sämpylät) or a loaf (limppu) from the same dough. Check the heat, higher for small breads and lower for big breads - a short baking time for small breads and a longer time for big breads. All the best tasty baking! Ask a Finnish lady to help you!
I usually make quick bread in a pot (the pot must be made of stainless steel or enamel without plastic on the handles and lid and with vertical walls). 600 g of soft flour, 500 ml of lukewarm water, a spoon of dry yeast, 1/2 spoon of salt, 2 spoons of oil, a little oil for greasing the pan. In one bowl, mix all the ingredients well at once with a spoon (approx. 1 min) to combine. Leave it covered with a cloth for about 30 minutes. Transfer to an oiled stainless steel or enamel dish and lightly flour the top. Cover with a lid and place in a cold oven. Turn on the oven at 220°C and bake for approx. 25 minutes. Remove the lid and bake for another 20 minutes at 200°C. If you like saltier/stronger roast - adjust. That's it!
@@Ana-385 This sounds very delicious, simple - and exotic to me! Thanks a lot, I'll try and see if I can easily find the pan and lid needed (suitable for oven-use). Hope Geo was inspire, too. Five ingredients are not too much to start with!
In Germany we buy quarters of bread "wheels" (yes, its loaf but they are round) and slice them ourselves. Our breads are a lot different frim Frances. More herbs and darker in complection and more compact in its makeup and feel. We even got a bread museum. American bread is just very sad.
Oh, Germany WILL definitely keep the tradition of baking good bread going. Even though we lost a lot during the rise of the supermarkets in the late 60's, early 70's, many people remember their first time eating really good artisanal bread. And people are starting to demand a return to those traditions. Ask any German what they miss the most about Germany when they visit anywhere else. The chance is incredibly high the answer is going to be: bread. At over 3000 types of registered bread in the central register of the baker's association Germany really has the largest number of different types. And it's one of the things we're really proud of. Mind you, there's crappy industrial style bread here as well. But those are not the staple food it is over in the States.😅
Germany's bread making, the handcraft itself, practice and culture around bread, is acknowledged as intangible cultural heritage by UNESCO. Tells you all you need to know ❤️
but nowdays Germany is seriously lacking of independent bakeries. Most of them are corporation owned (Bormuth, Schäfer and the like), at least compared to France, and probably Italy.
Here in the UK the large grocery stores such as ASDA (think Walmart), Tesco and others have in store bakeries so good fresh bread is always available. Sliced convenience bread is available but it is not toxic like the US equivalent and is usually just used to make toast. More and more of us are going for higher quality bread and other baked goods that are freely available and still relatively cheap. The only (very small) downside is that the better bread does not maintain its freshness for more than two or three days but I find that I have completely eaten a medium sized loaf in that time. My favourite is the beautifully crusty tasty and light textured multigrain wholemeal cobs that are popular here.
It's not just bread, right? Most of the food I buy is fresh high quality food. Again the downside is that its refrigerator shelf life is low, usually no more than a week, which means buying smaller quantities more frequently but that is a price worth paying if you insist on high quality fresh food with no additives. Of course with much fresh food it is possible to use what you need and freeze the rest to be defrosted and used at a later date. Packaging usually has a guide as to whether the food can be frozen and for how long.
You could also buy a bread baking machine at home and do it that way. It's also traditional, you choose your ingredients and the machine does the kneeding, heating waiting, baking part. Easy peasy. Now do milk (for real)
In addition to that excellent video, you might like to watch this, which demonstrates that France is not at risk of changing their sacro-saint delicious (and healthy) bread any time soon: "Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12" - DW Food Bon appétit !
This video focusses on France but the same story holds for all of Europe. I've been in the far north, the deep south, the far east and the west (where I'm living). There are artisanal bakeries in all countries everywhere with their own local specialities. For me, where I live in The Netherlands, within a 5 minute walk there are several (I think 6 or so) bakeries, Dutch, French, Italian, Greek and Turkish. I'm not going to eat that factory stuff when I can have freshly baked bread, crispy and still warm, it's a daily trip for me. Shame though that there isn't an Hungarian bakery, so I have to bake my burgonyás kenyér, pogácsa and kalács myself ... Of course in supermarkets you can also buy that wonder bread like stuff but I actually don't know anyone that eats it.
in germany we have thousands of breads, unesco world heritage says there's about 3000 different kinds of bread. which is insane i could maybe think of a couple hundred. but you just have to visit 2 different bakerys and are most likely to see like 200 different breads and brötchen
Ice cream out of a factory used to be a dairy product but no longer - it is made of vegetable fat, margarine, the stuff they make fake butter out of. Why they are allowed to label it 'Ice Cream' I do not know. Industrial 'bread' does at least contain some wheat but it is so far removed from old-fashioned bread that is should be called something else, 'cereal-based confection' perhaps.
The industrial bread he is evoking is called in France "pain de mie" and it has been created for the USA soldiers when there were USA military bases in France. Before De Gaulle took France out of NATO integrated command and the USA military bases were closed as a result. It is used a lot to make sandwiches and toasts.
Well we can also include the reheat frozen breads we can find in famous "fake bakey" like "La mie câline", "Ange", "Paul" .... thay usually sell poor quality industrial stuff
German here. PLEASE stop calling this stuff in US shops Bread! It's NO Bread!! Even with normal ingredients, it is NO Bread! It is JUST Toast!! Toast is NO Bread! It is basically, shit! Bread don't have this soft outside and not this kind of white inside... it is just nothing! So PLEASE don't call it Bread! It's only Toast!
....and....these artisan bakeries sell good bread in America, but it is considered a luxury. Why? Well, the price tag. A baguette, Ciabatta, German style rye bread all cost a fortune. 5 Dollars for a baguette? In France that's 1.50 € A German rye bread, that'll be 8.50 $ Well, in Germany you pay 4 bucks at most.
The Problem of the United Staates is that you can only get Industrial Making Bread like Sandwiches or Toast (Because this Type of Bread must Safe because of the long Time their are still in Shops and Groceries, that the Reason there are Chemicals in to Provide it for came to Quick to Waste), but when you will, you can Easily Making your Bread by your self, that is still no Rocket-Sience !
I love the fact he said "... and Europe is like.... WOW!" ... because that's what we all think! You don't have bread! Sorry! You have garbage as bread! Unhealthy!!! That's not bread! It is ... I don't know how to say it nicely.... not even worth feeding our cattle with! I am sorry!! 😒
Sorry to all my European friends but the kingpin of making bread is us GERMANY 😊 We have more different types of bread than every other country in the world.
And you know what: Everyone can bake a good loaf of bread AT HOME. You can do it from scratch. Or you can buy a bag with mixed ingredients, add water, wait, bake.
I remember my grandma going to the bakering store in our village in Portugal and buying little breds for me and my cousin. We used to eat it with cheese on afternoon snacks. Nobody in Europe considers industrial sliced bred as real bred.
What I like about Europe (´s food) .. they try to stay more on the natural side. Another example: the German Reinheitsgebot for beer. For sure there are mass bakeries, baking cheap not that natural bread. But still there are the bakeries that bake "natural" bread. So every one has a reference how "real" bread tastes and feels. I assume there is a lack of "natural bread" in the US as reference. So many people simply don´t know how rich and how different bread can taste. One can not blme the people for this.
As you were reacting to a bread video, I got two more. They talk about the German longing for it (and you don't need subtitles. Btw, Germany has 3000+ varieties): ruclips.net/video/bRFUlHGKVDw/видео.html ruclips.net/video/r0r-L3Ki12o/видео.html You might want to watch both, they are not very long (1st: 3m35s, 2nd: 5m25s). They both basically provide the same infos. If you want to react to German stereotypes: ruclips.net/video/MalNR0FHU9k/видео.html 6m57s. I generally can recommend this YT channel, if you're looking for infos about Germans.
Eating carbohydrates is no problem unless you eat to much of it like in the USA. Instead of eating less they blamed and banned all the carbohydrates because they are bad
Dude, not bread, but a Twinky. I ordered a 10 Pack of Twinkies in the Netherlands from an importer. So, it was the genuine stuff you get in America, not something produced for the EU. I ate one and was sick for two days. What the heck is in these things? And...the sick feeling was something I have never experienced before. Well, actually I have, but this was in a dark techno club, so drugs. It felt like a mix of Rohibnol(roofies) and stomach cramps from too much food. Really weird and I will never do that again. Keep your food, I'll rather find healthier alternatives or make it myself. Gheez!
I don't eat much bread anymore, but when I was young, I'm 52 now, we baked our own. It was whole grain flour, yeast, water and salt. I'm Norwegian by the way. :) These days it's mostly meat, potatoes...I hunt, I have a lot of meat. :D
If I had a nickel for every time someone with "gluten intolerance" has described to me a visit to Europe where they ate heartily of bread and pasta and experienced no problems, I'd be rich. Or rather I'd be able to buy that BluRay DVD player I've been craving.
not that there isnt great bread in the usa but i always love giving my american friends things like crisp and chip sandwhiches (literally crisps or chips in buttered bread) because at first theyre confused, but then they try it and it makes them realise how much depth of flavour and unique texture and how the creamy butter blends with the different types of bread. I had a friend whos favourite food after she came to ireland for uni was vegetable soup with buttered bread and she said before she came over her family never ate bread at home (other than everything bagels) and she thought she was allergic to gluten and shit haha.
Another reason is the great distances that goods have to be shipped across the huge country, which takes time, as it is only made in some areas. Mass production makes money for the producers, but is bad for consumers. Bread is not the only stuff messed up in the same way, but many foodstuffs are the same.
What I like in North of France / Belgium, is you have something similar to the Welsh rarebit. Cheese on toast with beer... do you happen know the name? Hello from France
Hahaha no it's bread toasted with melted cheddar, mustard and beer. I just looked it up it's just called a welsh in North of France. I would be surprised if you didn't have that too in Belgium. Delicious.
What he talks about actualy apply to all ultra proccesed food. Its just not healthy at all. Best is always to eat food that has no ingredient list on it :)
I live by myself (in Finland) and the choice is between good fresh baked bread (usually by big store's own bakeries) that I may not have time to eat the whole loaf before it goes bad/dry or less tasty (and with more additives) bread that keeps well longer.
You don't have to travel to France for good bread. Denmark and Germany are at least as good on the bread scene. Personally, I find Danish and German bread better than the French. The baker go to work at 2AM, so we can have fresh bread each day.
boy le pain c'est serieux, c'est l art entre l homme la terre et la graine , la base de l alimentation en Europe !! du pains des legumes et des poules dans le jardin , et on vit
Industrialized bread is also the origin of most gulten intolerances we know today. Bacteriae don't have enough time since heat and chimical agents do the job instead...
Okay okay okay okay HOLDUPPP! Bc WHAT!? I feel so lost rn omg, do you not have like fresh baked breads in grocery stores in America? Because I knew that their bread is shit but I didn’t actually believe that you didn’t have fresh bread right out of the bakery AT ALL!? Can someone please answer, idk if it was just the stores that he went to or if you actually don’t have freshly baked bread in your stores. Anyways… I’m shocked and idek what to think about America anymore because I just see more things everyday that chocks me about America and it’s just sad, I don’t wanna believe that you only have that garbage. Okay sorry not sorry I really hope that I just misunderstood that last bit.
If you think france has good bread, look at germany^^ You should watch "German Bread And Bakeries: Why Germany Is The King Of The Crust | Meet the Germans"
Si hace décadas estados Unidos conquistó europa con Coca _cola y McDonald's ahora europa podría conquistar estados Unidos con sus panes,su pastelería y sus quesos. No comprendo porque los inversores no se lo toman en serio porque es evidente que hay una gran oportunidad de negocio 🤔
Your ‘bread’ is Ultra Processed ‘food’; UPF. The best bread I ever had wasn’t french bread. German sourdough bread is the best and no, I’m not from or living in Germany. In the Netherlands you’ll find a bakery within a ten minute walk. Even the supermarkets sell freshly baked real bread. White bread is the least healthy bread. Whole wheat bread is the tastiest and healthiest bread.
fun fact the "bread" made with real butter is not bread its a brioche (cake) so even with the youy are out of the way for bread lol and im french so i know very well french pastries and bread and you ave some good video made by ouiinfrance who show the way how a bakery is run in france ruclips.net/video/5GBo6NEiIFE/видео.html he is the link
see if you have a bakery in your area and the next 10 times you buy bread you buy a different one. then you will find out what real bread is and stop buying that sliced stuff.
They won't have 10 different types of bread in USA bakeries. They really only sell cakes and pies in their bakeries, maybe 2 or 3 types of bread rolls.
@@MrLarsgren I think you missed the point. He said buy 10 DIFFERENT types of bread in a bakery in the USA and I said that bakeries in the USA don't sell 10 different kinds of bread, it is mostly cakes they sell.
@@sharonmartin4036 i never said in the US. i referred to where he live now. if he only pay 0.5 - 1 euro for bread then its still the cheap sliced crap he buys
@@MrLarsgren The video is about the difference between American bread and the rest of the world. Nothing to do with the price of sliced bread in Finland or anywhere else. And, just by the way, in Finland (and anywhere else in the world) even if you are buying the cheapest bread, it is still healthier than American bread!
Funny... as a German I don't really consider Baguette as Bread. It tastes great, but is just a large bread roll. We have over 3.000 different kind of bread. And the Sandwich-Stuff of the US we also don't count as bread, it is Toast.
Wow, this is dishonest. I can understand that, in Germany, you have different tastes concerning bread. You might be the top 1 country of bread. But saying that French bread isn't good, come on... you just tried a baguette and that's it.
As a German, I also think that we generally have the best bread but I also love French baguettes. And croissants! There are actually many countries in Europe that bake good bread.
Eso ya lo hizo esta en España, que ha ocurrido con el Pan en EEUU, porque en Latinoamerica por la influencia Española y Europea si hay Panaderías y Pan de Trigo, aunque también ellos usan Pan de Maíz. ruclips.net/video/APrwArxA7Ro/видео.htmlsi=TR87mtjCeazDktcR&t=1
Yo creo que el problema de EEUU es que abusa de lo procesado, otros países de Europa tenemos la cultura de consumir alimentos frescos y sin procesar, o si comemos procesado en poca cantidad, por eso hay menos obesidad y la esperanza de vida es mas alta. ruclips.net/video/xl6LqdmEbCQ/видео.htmlsi=mgu2R2mtlcs6yhF_&t=1 Aquí los pueblos lo hacen artesanal como hace miles de años, la calidad de la harina y que mantenga los nutrientes es importante, ese pan con un trozo de queso o jamón Serrano. alimenta.
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The best and ‚only real‘ bread I had in the US was when the Amish invited me in to a slice of Butterbrot….amazing taste
In Italy we have hundreds of different kinds of bread, but to check the quality of bread you need to check the list of ingredients and this list for bread should be like this: Flour, Water, Yeast, Salt. Period. This is bread. Occasionally you can have some minor additions like oil or milk or butter, but that is it. When your ingredient list is longer than two lines and contains a number of obscure chemicals, that is not bread, quite simply
...or some seeds, like pumpkin, sesame, sunflower, et cetera...
I love the one with olives, or dried tomatoes and wood garlic right now…yummi
In Germany we've got 3183 different kinds of bread and no we don't really consider your Sandwich bread is "real" bread.
Going trough the comments on this video makes me glad to see so many different countries agreeing to that.
Amén in Spain… there’s real bread and there’s what we call “pan de molde” or the one that you use
In some countries, US bread is called cake.
😮
In Germany the US-Style "Bread" legaly cannot be sold as bread because it extends the maximum allowed content of sugar (therefore in other countries classified as cake).
There are only some exceptions of historical "sweed" bread like stuff that - because historical - is allowed to be called bread even with higher sugar content (Sweet bread with high milk content and often chocolate or raisins baked in).
US-Style bread is often called "Sandwich" in german stores mostly as American-Sandwich or US-Sandwich (even if not close to the us original (because most incediances are illegal in Europe). German toast-bread is smaller and contains a lot less sugar than the Sandwich but is really only good to eat toasted.
@@DSP16569 In Germany nobody would buy this crap, because we can choose from 1500 varieties of real bread.
@@Kivas_Fajo in Germany it would also be called toast, not bread……toast is for emergencies only
The sugar content in US bread is what shocked me when I first visited. Crazy sweet.
Yess, its like cake 😅
That struck me the first time I tasted American bread. It was unexpectedly sweet, and to me that was yuck!
bread takes salt and olive oil at max on the extras not sugar.. sugar is for cakes :P, lets start call American bread diet sponge.. I meant diet cake.
Agree. Like donats.
Also beans and pickles.
In Europe we dont necessary need to have bakeries everywhere anyway because we can buy real fresh bread in regular supermarkets, not just those toasties that stay edible for weeks.
I think most people wouldn't even consider toast as 'real' bread. Like, they're great for making certain foods, but it's a bit of a last resort. Even the traditional sliced bread (i.e. normal bread pre-sliced) is better.
@@saddlerrye6725 yes, the American toast is something awful. I love toasted bread in certain cases but I cut a peace of my bread and toast it, I don't buy a sweet mildly-bread-looking thing to toast.
@@huskytailyou can't even compare the toastbread you get in the eu vs the original american version. The laws simply don't allow it to be perfect copy. It's much higher quality. I don't consider it real bread, but that is just my opinion. Nevertheless I sometimes buy it when I want to make some fast cheap sandwiches.
in ireland like 90% of the supermarkets have a bakery in them or attached. Lidl's bakeries in the north especially are so good these days.
@@WookieWarriorz From a german perspective, hearing people call anything related to Aldi or Lidl good or high quality makes me tear up a little. Here they are the cheapest of the cheap, in price and quality alike. But here every supermarket has a chain bakery in the building too or at least an own bakery corner (or both) - in both cases they are always average, not better or worse than other chain bakeries.
In Greece we have around 11.000 bakeries. And our population is comparable to that of New York (around 11m to around 9m), which means that if that 3000 bakeries in the USA is valid, we have 100 times more bakeries per capita than the US. We consider industrial bread as "toast bread", a cheap, lower quality alternative to have for an emergency and to make "tost", our take on paninis.
Dutchie here. Bread is life. I always thought it was so weird to hear Americans say that they don't eat bread when they are on a diet etc 😂
If you ever go to France and come by Bordeaux, I'll give you a food tour ^^
PS : if the bread ends its life dry and not moldy, then you have either "croûtons" or "pain perdu" ahead of you ! One for the soup, the other for the soul.
Croutons also for salad
When I was in America, I was horrified by how sweet the bread was. We bought several types and each one was too sweet to taste the sandwich ingredients like butter, salami, pickles. Like if you put salty ingredients on donuts without icing. In addition, to make it so durable, it is necessary to add a lot of additives. 🤢
As a French, I must say that yes we definitely have great breads here but we're not the only country in Europe or in the world to have great break. I mean look at Indian Naan and Paratha or Italian Foccacia.
Problem is clearly Industrial Sh**** Breads and I must admit we do pretty bad bread here in France also. Ok, there is no Potassium Bromate ... But we have a lot of fake bakery which only sell reheat industrial frozen bread which have a similar taste as a piece of paper. And we also have some entire shelf of industrial breads in our supermarket.
We have a famous brand here called "Harry's" very british name but it's a company based in Chateauroux. I just checked the ingredients and ok wheat flour and water are the firsts ingredients but then we find sugar, oil, vinegar, broadbean flour, artificial lavour including alcohol (why do we need aroma in bread ?!, colouring ingredients like curcuma (so it's not too white, white is a bad color for bread here in France we associate it with poor quality bread), acerola (WTF is this in bread), wheat gluten (probably to accelerate the process)
In Spain too, the culture of the bread, the good bread, across Europe it's important. We love the bread❤
Heelo American, as french i will tall you the best advice to have a good bread : make it on your own.
It's very easy and cheap.
I should try making bread actually. Never thought of it
@@foreignreacts just be careful of the flour you buy. The one sold in America usually is not excellent. It would be better than what you buy in the stores but you won't get European style of bread.
@@foreignreacts In Finland you can by the flour (take for example "sekaleipä" fluor = jauho), the yeast one package, a small cube of 50 g, and then go home an bake your bread, often there is instructions on the flour-package or you can google a recipe. You need salt for the best result. We tend to think in proportions of ½ liter water, 50 g yeast, and 1-1½ flour, and 1-2 teaspoons of salt. You need a little oil, too, for the baking sheet, so that the dough does come off it nicely. But do follow the recipe. With the electrical oven that is standard in Finnish homes, not much can wrong.
You can bake small breads (sämpylät) or a loaf (limppu) from the same dough. Check the heat, higher for small breads and lower for big breads - a short baking time for small breads and a longer time for big breads. All the best tasty baking! Ask a Finnish lady to help you!
I usually make quick bread in a pot (the pot must be made of stainless steel or enamel without plastic on the handles and lid and with vertical walls). 600 g of soft flour, 500 ml of lukewarm water, a spoon of dry yeast, 1/2 spoon of salt, 2 spoons of oil, a little oil for greasing the pan. In one bowl, mix all the ingredients well at once with a spoon (approx. 1 min) to combine. Leave it covered with a cloth for about 30 minutes. Transfer to an oiled stainless steel or enamel dish and lightly flour the top. Cover with a lid and place in a cold oven. Turn on the oven at 220°C and bake for approx. 25 minutes. Remove the lid and bake for another 20 minutes at 200°C. If you like saltier/stronger roast - adjust. That's it!
@@Ana-385 This sounds very delicious, simple - and exotic to me! Thanks a lot, I'll try and see if I can easily find the pan and lid needed (suitable for oven-use). Hope Geo was inspire, too. Five ingredients are not too much to start with!
In Germany you can find over 3,000 different types of bread - more than in any other country! :)
In Germany we buy quarters of bread "wheels" (yes, its loaf but they are round) and slice them ourselves.
Our breads are a lot different frim Frances. More herbs and darker in complection and more compact in its makeup and feel.
We even got a bread museum.
American bread is just very sad.
Oh, Germany WILL definitely keep the tradition of baking good bread going. Even though we lost a lot during the rise of the supermarkets in the late 60's, early 70's, many people remember their first time eating really good artisanal bread. And people are starting to demand a return to those traditions.
Ask any German what they miss the most about Germany when they visit anywhere else. The chance is incredibly high the answer is going to be: bread. At over 3000 types of registered bread in the central register of the baker's association Germany really has the largest number of different types. And it's one of the things we're really proud of. Mind you, there's crappy industrial style bread here as well. But those are not the staple food it is over in the States.😅
Wow that’s a lot of bread
Germany's bread making, the handcraft itself, practice and culture around bread, is acknowledged as intangible cultural heritage by UNESCO.
Tells you all you need to know ❤️
but nowdays Germany is seriously lacking of independent bakeries. Most of them are corporation owned (Bormuth, Schäfer and the like), at least compared to France, and probably Italy.
and that includes france :)
Here in the UK the large grocery stores such as ASDA (think Walmart), Tesco and others have in store bakeries so good fresh bread is always available.
Sliced convenience bread is available but it is not toxic like the US equivalent and is usually just used to make toast. More and more of us are going for higher quality bread and other baked goods that are freely available and still relatively cheap.
The only (very small) downside is that the better bread does not maintain its freshness for more than two or three days but I find that I have completely eaten a medium sized loaf in that time.
My favourite is the beautifully crusty tasty and light textured multigrain wholemeal cobs that are popular here.
It's not just bread, right?
Most of the food I buy is fresh high quality food. Again the downside is that its refrigerator shelf life is low, usually no more than a week, which means buying smaller quantities more frequently but that is a price worth paying if you insist on high quality fresh food with no additives.
Of course with much fresh food it is possible to use what you need and freeze the rest to be defrosted and used at a later date.
Packaging usually has a guide as to whether the food can be frozen and for how long.
"Europe and other countries"
@chrisshelley3027 Yes, other countries in Asia, Africa, Australia...
@@wibekesvendsen Then it would be Europe and other continents.
You should go to France, it's really a beautiful country with a lot of differents landscapes ! Not just Paris
You could also buy a bread baking machine at home and do it that way. It's also traditional, you choose your ingredients and the machine does the kneeding, heating waiting, baking part. Easy peasy.
Now do milk (for real)
This Aussie prefers bread from a bakery not from a supermarket
In addition to that excellent video, you might like to watch this, which demonstrates that France is not at risk of changing their sacro-saint delicious (and healthy) bread any time soon: "Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12" - DW Food
Bon appétit !
Saying "It's carbohydrates" means nothing. Most foods that are not meat are mostly carbs
Funny thing is it was a French man that started the decline by changing the milling process making bread far less nutritious.
This video focusses on France but the same story holds for all of Europe. I've been in the far north, the deep south, the far east and the west (where I'm living). There are artisanal bakeries in all countries everywhere with their own local specialities. For me, where I live in The Netherlands, within a 5 minute walk there are several (I think 6 or so) bakeries, Dutch, French, Italian, Greek and Turkish. I'm not going to eat that factory stuff when I can have freshly baked bread, crispy and still warm, it's a daily trip for me. Shame though that there isn't an Hungarian bakery, so I have to bake my burgonyás kenyér, pogácsa and kalács myself ...
Of course in supermarkets you can also buy that wonder bread like stuff but I actually don't know anyone that eats it.
in germany we have thousands of breads, unesco world heritage says there's about 3000 different kinds of bread. which is insane i could maybe think of a couple hundred. but you just have to visit 2 different bakerys and are most likely to see like 200 different breads and brötchen
Ice cream out of a factory used to be a dairy product but no longer - it is made of vegetable fat, margarine, the stuff they make fake butter out of. Why they are allowed to label it 'Ice Cream' I do not know. Industrial 'bread' does at least contain some wheat but it is so far removed from old-fashioned bread that is should be called something else, 'cereal-based confection' perhaps.
my favorite thing in the morning is going to a local bakery to buy hot put of the oven bread ( Serbia)
The industrial bread he is evoking is called in France "pain de mie" and it has been created for the USA soldiers when there were USA military bases in France. Before De Gaulle took France out of NATO integrated command and the USA military bases were closed as a result. It is used a lot to make sandwiches and toasts.
Well we can also include the reheat frozen breads we can find in famous "fake bakey" like "La mie câline", "Ange", "Paul" .... thay usually sell poor quality industrial stuff
German here. PLEASE stop calling this stuff in US shops Bread! It's NO Bread!! Even with normal ingredients, it is NO Bread! It is JUST Toast!!
Toast is NO Bread!
It is basically, shit!
Bread don't have this soft outside and not this kind of white inside... it is just nothing!
So PLEASE don't call it Bread! It's only Toast!
....and....these artisan bakeries sell good bread in America, but it is considered a luxury. Why?
Well, the price tag.
A baguette, Ciabatta, German style rye bread all cost a fortune. 5 Dollars for a baguette? In France that's 1.50 €
A German rye bread, that'll be 8.50 $
Well, in Germany you pay 4 bucks at most.
The Problem of the United Staates is that you can only get Industrial Making Bread like Sandwiches or Toast (Because this Type of Bread must Safe because of the long Time their are still in Shops and Groceries, that the Reason there are Chemicals in to Provide it for came to Quick to Waste), but when you will, you can Easily Making your Bread by your self, that is still no Rocket-Sience !
I love the fact he said "... and Europe is like.... WOW!" ... because that's what we all think! You don't have bread! Sorry! You have garbage as bread! Unhealthy!!! That's not bread! It is ... I don't know how to say it nicely.... not even worth feeding our cattle with! I am sorry!! 😒
You deffo should go to France it’s amazing !!!!
in Italia ci sono 31.000 panetterie, e come in Francia, il pane è sacro. Pace
In a world bread contest last year, China was first,then France and Taiwan. Last year, it was Japan! 15 different countries were in competition...
Calling it a world contest with only 15 countrie participating - that contest held and/or invented in the US, by any chance?
Sorry to all my European friends but the kingpin of making bread is us GERMANY 😊
We have more different types of bread than every other country in the world.
And you know what: Everyone can bake a good loaf of bread AT HOME.
You can do it from scratch. Or you can buy a bag with mixed ingredients, add water, wait, bake.
I remember my grandma going to the bakering store in our village in Portugal and buying little breds for me and my cousin. We used to eat it with cheese on afternoon snacks. Nobody in Europe considers industrial sliced bred as real bred.
Ha, beer is the most important foodstuff. From a Norwegian
France is more renowned for it's pastry. You can get amazing artisanal bread in most of Europe.
actually most of vester-europe ate rye bread or barly rye wheat mix it was not until after the ww2 that wheat bread became the norm it was more posh
That Baking Bread picture was hilarious😂😂😂
What I like about Europe (´s food) .. they try to stay more on the natural side. Another example: the German Reinheitsgebot for beer. For sure there are mass bakeries, baking cheap not that natural bread. But still there are the bakeries that bake "natural" bread. So every one has a reference how "real" bread tastes and feels.
I assume there is a lack of "natural bread" in the US as reference. So many people simply don´t know how rich and how different bread can taste. One can not blme the people for this.
As you were reacting to a bread video, I got two more. They talk about the German longing for it (and you don't need subtitles. Btw, Germany has 3000+ varieties):
ruclips.net/video/bRFUlHGKVDw/видео.html
ruclips.net/video/r0r-L3Ki12o/видео.html
You might want to watch both, they are not very long (1st: 3m35s, 2nd: 5m25s). They both basically provide the same infos.
If you want to react to German stereotypes: ruclips.net/video/MalNR0FHU9k/видео.html 6m57s. I generally can recommend this YT channel, if you're looking for infos about Germans.
Eating carbohydrates is no problem unless you eat to much of it like in the USA. Instead of eating less they blamed and banned all the carbohydrates because they are bad
They put way too much sugar in flour. In Europe it is about 2%. In the USA it’s about 5.5%.
Dude, not bread, but a Twinky.
I ordered a 10 Pack of Twinkies in the Netherlands from an importer.
So, it was the genuine stuff you get in America, not something produced for the EU.
I ate one and was sick for two days.
What the heck is in these things?
And...the sick feeling was something I have never experienced before.
Well, actually I have, but this was in a dark techno club, so drugs.
It felt like a mix of Rohibnol(roofies) and stomach cramps from too much food.
Really weird and I will never do that again.
Keep your food, I'll rather find healthier alternatives or make it myself.
Gheez!
I don't eat much bread anymore, but when I was young, I'm 52 now, we baked our own. It was whole grain flour, yeast, water and salt. I'm Norwegian by the way. :) These days it's mostly meat, potatoes...I hunt, I have a lot of meat. :D
If I had a nickel for every time someone with "gluten intolerance" has described to me a visit to Europe where they ate heartily of bread and pasta and experienced no problems, I'd be rich. Or rather I'd be able to buy that BluRay DVD player I've been craving.
9,607 bakeries with around 35,000 outlets (approx. 45,000 sales outlets) in Germany.
I’m from Spain and love our bread but being really honest I do believe that the best bread(s) are in Germany.
as a dutchie living in France, I must say that I like the dutch bread and variety better than the french.
if you want to visit, I'd be glad to show you around !
at least Paris, that's where I live
not that there isnt great bread in the usa but i always love giving my american friends things like crisp and chip sandwhiches (literally crisps or chips in buttered bread) because at first theyre confused, but then they try it and it makes them realise how much depth of flavour and unique texture and how the creamy butter blends with the different types of bread. I had a friend whos favourite food after she came to ireland for uni was vegetable soup with buttered bread and she said before she came over her family never ate bread at home (other than everything bagels) and she thought she was allergic to gluten and shit haha.
France rules
Another reason is the great distances that goods have to be shipped across the huge country, which takes time, as it is only made in some areas.
Mass production makes money for the producers, but is bad for consumers. Bread is not the only stuff messed up in the same way, but many foodstuffs are the same.
In Belgium, we have, on a smaller scale of course, the same bread’s culture than in France
What I like in North of France / Belgium, is you have something similar to the Welsh rarebit. Cheese on toast with beer... do you happen know the name? Hello from France
@@fynna8640
Is it « croque monsieur »???
Hahaha no it's bread toasted with melted cheddar, mustard and beer. I just looked it up it's just called a welsh in North of France. I would be surprised if you didn't have that too in Belgium. Delicious.
@@fynna8640 never heard about 🤷🏿♂️
Lol at wearing those daisy dukes in paris :D
There is a bread museum in Ulm/Donau. Well worth a visit.
What he talks about actualy apply to all ultra proccesed food. Its just not healthy at all.
Best is always to eat food that has no ingredient list on it :)
I live by myself (in Finland) and the choice is between good fresh baked bread (usually by big store's own bakeries) that I may not have time to eat the whole loaf before it goes bad/dry or less tasty (and with more additives) bread that keeps well longer.
The answer is good fresh baked bread and freezer whqt you are not going to eat today. Still perfect for toasts
Excuses. Every finnish kitchen has a freezer, half your loaf and put it in the freezer...
Question: Have you visited the U.S. since you moved here? If so, did you get sick from the food?
You don't have to travel to France for good bread. Denmark and Germany are at least as good on the bread scene. Personally, I find Danish and German bread better than the French.
The baker go to work at 2AM, so we can have fresh bread each day.
boy le pain c'est serieux, c'est l art entre l homme la terre et la graine , la base de l alimentation en Europe !!
du pains des legumes et des poules dans le jardin , et on vit
Nah, toast is not bread. They do not even have bread to start the ruining process. 😅
Industrialized bread is also the origin of most gulten intolerances we know today. Bacteriae don't have enough time since heat and chimical agents do the job instead...
You should come and try our Portuguese bread!
i brought bread from Germany to the USA
and also 24 different kinds of Ritter Sport!
now if it was only bread......
9000 bakeries in Belgium for 11 millions citizens
You need 4 ingredients to make a good bread. A fifth ingredient would be just a second flour.
American bread is more like cake than bread
Okay okay okay okay HOLDUPPP! Bc WHAT!? I feel so lost rn omg, do you not have like fresh baked breads in grocery stores in America? Because I knew that their bread is shit but I didn’t actually believe that you didn’t have fresh bread right out of the bakery AT ALL!? Can someone please answer, idk if it was just the stores that he went to or if you actually don’t have freshly baked bread in your stores. Anyways… I’m shocked and idek what to think about America anymore because I just see more things everyday that chocks me about America and it’s just sad, I don’t wanna believe that you only have that garbage. Okay sorry not sorry I really hope that I just misunderstood that last bit.
There is a bakery section and a bread aisle in most grocery stores. The bakery aisle has freshly made bread in the store. Publix is a good example.
The Dutch also have great bread.
If you think france has good bread, look at germany^^
You should watch "German Bread And Bakeries: Why Germany Is The King Of The Crust | Meet the Germans"
Si hace décadas estados Unidos conquistó europa con Coca _cola y McDonald's ahora europa podría conquistar estados Unidos con sus panes,su pastelería y sus quesos. No comprendo porque los inversores no se lo toman en serio porque es evidente que hay una gran oportunidad de negocio 🤔
Your ‘bread’ is Ultra Processed ‘food’; UPF.
The best bread I ever had wasn’t french bread. German sourdough bread is the best and no, I’m not from or living in Germany.
In the Netherlands you’ll find a bakery within a ten minute walk. Even the supermarkets sell freshly baked real bread.
White bread is the least healthy bread. Whole wheat bread is the tastiest and healthiest bread.
You're in europe now? Are you a Swiss bunker approved citizen or did you change your mind?
Good video
Bake your own. Artisan Bread with Steve on RUclips. Dead easy; delicious!😊 No knead!
fun fact the "bread" made with real butter is not bread its a brioche (cake) so even with the youy are out of the way for bread lol and im french so i know very well french pastries and bread and you ave some good video made by ouiinfrance who show the way how a bakery is run in france ruclips.net/video/5GBo6NEiIFE/видео.html he is the link
Why don’t you talk about african bread? That would be interesting.
Every civilisation have their stuff in africa (not the north) they have something closer to galettes. It's flatter.
Travel, meet new people and cultures, good luck.
dont go to paris and stay, u need go to the smaller places.....and that goes pretty much everywere
USA in not bread....is "pan carrè"
see if you have a bakery in your area and the next 10 times you buy bread you buy a different one. then you will find out what real bread is and stop buying that sliced stuff.
They won't have 10 different types of bread in USA bakeries. They really only sell cakes and pies in their bakeries, maybe 2 or 3 types of bread rolls.
@@sharonmartin4036 i know but he live in finland now and by the price he mentions still buy the cheapest sliced bread he can find.
@@MrLarsgren I think you missed the point. He said buy 10 DIFFERENT types of bread in a bakery in the USA and I said that bakeries in the USA don't sell 10 different kinds of bread, it is mostly cakes they sell.
@@sharonmartin4036 i never said in the US. i referred to where he live now. if he only pay 0.5 - 1 euro for bread then its still the cheap sliced crap he buys
@@MrLarsgren The video is about the difference between American bread and the rest of the world. Nothing to do with the price of sliced bread in Finland or anywhere else. And, just by the way, in Finland (and anywhere else in the world) even if you are buying the cheapest bread, it is still healthier than American bread!
12:00 quand tu veux
Funny... as a German I don't really consider Baguette as Bread. It tastes great, but is just a large bread roll. We have over 3.000 different kind of bread. And the Sandwich-Stuff of the US we also don't count as bread, it is Toast.
3:17 As a German it is news to me that France is good at making bread. Better than the USA of course (who isn't?) but not actually good.
Wow, this is dishonest. I can understand that, in Germany, you have different tastes concerning bread. You might be the top 1 country of bread. But saying that French bread isn't good, come on... you just tried a baguette and that's it.
As a Dutchman; you must be living under a fucking rock
die haben auch gutes Brot, sieht halt anders aus!
the stuff they sell in the USA for bread is yunk!
but, okay, German bread is in it own league...
As a German then you do not know shita. Must be on a daily Döner/Bier diet.
As a German, I also think that we generally have the best bread but I also love French baguettes. And croissants! There are actually many countries in Europe that bake good bread.
As a german, I gotta say our bread is a million times better than french bread. I'd start a war over it.
😂😂😂
good joke.
Eso ya lo hizo esta en España, que ha ocurrido con el Pan en EEUU, porque en Latinoamerica por la influencia Española y Europea si hay Panaderías y Pan de Trigo, aunque también ellos usan Pan de Maíz.
ruclips.net/video/APrwArxA7Ro/видео.htmlsi=TR87mtjCeazDktcR&t=1
Yo creo que el problema de EEUU es que abusa de lo procesado, otros países de Europa tenemos la cultura de consumir alimentos frescos y sin procesar, o si comemos procesado en poca cantidad, por eso hay menos obesidad y la esperanza de vida es mas alta.
ruclips.net/video/xl6LqdmEbCQ/видео.htmlsi=mgu2R2mtlcs6yhF_&t=1
Aquí los pueblos lo hacen artesanal como hace miles de años, la calidad de la harina y que mantenga los nutrientes es importante, ese pan con un trozo de queso o jamón Serrano. alimenta.