Great British Food Revival Bread

[@yaspergers]

Who else is here from Adam Ragusea?

[@shiny2421]

Vinegar Leg on the Right gang where you all at

[@MedicFromTF2_REAL]

Here!

[@tazzydevil6638]

Long Live the Empire.

[@thebrickguy3669]

Adam Ragusea gang show of hands ✋

[@GigaGamerXP]

Do you think he seasons his steak or his cutting board?

[@KillerPicnic]

Why I season the soil and not the grains that come from it.

[@someshyv]

Old man Ragusea sent me here

[@jonjohnson2844]

Ragusea...**takes drag on cigarette**...haven't heard that name in years.

[@HumblElephant]

Hi to all of the Adam Ragusea viewers

[@oliverbanks3396]

Came here from Adam Ragusea! Lovely to see MRJ

[@santi044]

Anyone else from Adam's channel?

[@tekashiii]

Whos here from adam's video?

[@Augestin11]

Anybody form adam ragusea

[@thegoodwitchluzura]

13:50

[@santi044]

came from adam!

[@MafiaGuido]

Howdy Ragusea crowd!

[@santi044]

hi!

[@grzegorzelgas3115]

White wine gang where you at

[@matthewlacey4198]

VINEGAR LEGATES

[@MyBoomStick1]

Adam did this channel a favor, can’t imagine how many views the video got just because of Ragusea’s videos

[@benzygo]

I wonder where all these new comments are from 🤔

[@theo5374]

Who’s here after Adams video??

[@cindycraig3164]

I remember when my grandmother would do the weekly baking - using the coal stove she used all her life. It was fabulous, and I was so sorry when she went to store bought white bread. It can't compare.

[@halfaddercircuit]

Adam Ragusea brought me here.

[@phonepaing5669]

papa regusea sent me

[@getsetcode8162]

Yep Adam sent me here

[@trishoconnor2169]

Hot white bread with butter is still my favorite.

[@mubarezahmad8662]

adam got me here

[@egarrulo]

"The art of bakery in this country is under threat." Agreed.

[@JetstreamGW]

I do kinda wish he'd actually, y'know, mentioned the cooling time necessary. He implied that you can just yoink the bread out of the oven and cut it. It don't work that way.

[@nazizzlewizzle]

loving your use of the word "yoink", sorry to hear about your broken charlotte though :c

[@gustavojochem9665]

Adam brought me here

[@Enhancedlies]

here from Adam!

[@avatarpablo]

Adam Ragusea sent me here!

[@creepr524]

Came from adam ragusea

[@santi044]

same

[@Eli-el4ls]

Adam Ragusea send me here

[@ChudsBbq]

We all need to tell Adam that he needs to do a bbq colab with me!

[@firebolt6204]

Who r u?

[@graegoles8382]

Peasant, begone

[@benzygo]

You should do a colab with the modem rogue

[@Jdsoljah]

@adam !!!! Get on this Chuds bbq

[@PJV1990]

'Artisan bread' needn't be as expensive it is at some bakeries. It really isn't that expensive to make however a lot of bakeries where I live place an obvious hipster and food snob tax on their products, pushing it out of reach of lower income families who would be able to afford these loaves regularly if not for the inflated price resulting from the hipster/food snob tax. I've seen hipsters and food snobs take instagram photos of the bread they buy ffs, they use it to feel special, important and above everyone else. They don't want the lower classes to indulge in these kind of 'artisan' products because they use it as a status symbol. You can call me crazy and not believe what I've said but I've witnessed it and heard the conversations (it's really akin to the overheard in Waitrose memes).

[@romystumpy1197]

Slow homemade bread fermentation gives flavour depth ,great texture

[@FutureCommentary1]

Who's here from Adam Ragusea charlotte video ?

[@santi044]

hi!

[@jep9092]

Who else is here because of Adam Ragusea

[@UnknownGamer-uz5iz]

Here from Adam

[@v0zbox]

My initial reaction was to dismiss this as an elitist, upper-middle-class movement that ignores the plight of people living in poverty whose primary concern is where their next meal will come from, not whether it was artisanally produced. But, then again, maybe asking those who can afford it to choose these artisanal products could, in the long term, help change the market and food culture in general, so we can focus on providing both more affordable and higher-quality options to low-income households. As it is, most English-speaking countries are still recovering from the lost culinary generation usurped by the TV dinner, the age when convenience eclipsed quality. With the resurgence of a lot of these lost culinary arts and older methods of preservation (namely, fermentation), it looks like we might be able to enjoy both the ease of prepared food (where an artisanal producer has already done the work) and the satisfaction of wholesome, delicious meals with a real history behind them.

[@GingerRootable]

I got that and almost tuned out as well. Mums went to work and kids became the "Sandwich Generation". Quick easy bread and Cambell's Soups. Yuck. We still have a long way to go. I don't see why both cant exist together. I will enjoy chewy breads and still occasionally have "Air Bread". I don't get the art part of it. I made bread when I was 5 years old and so has my family. It is a familial thing.

[@CouchSttr]

A key difference between "artisanal" bread and supermarket-oriented bread is how full it makes you. I go to a nearby small bakery, and toast with their sourdough keeps me full for hours - something I have *never* experienced before. Bringing quality bread back for the foodies is, I hope, an early step in bringing back *good* and *quality* food for everyone.

[@whatslifespurpose]

How is that elitist, he shows you how to cook a simple and wonderful bread at home!

[@alexandresobreiramartins9461]

My gripe is with "artisan" and "organic" being used as excuses for absurdly higher prices, as it happens here in Brazil. I myself like to make my own bread, and it's actually cheaper than buying premade bread, even from local bakeries, because I don't have to shoulder all the peripheral costs. It does however take time and dedication, and I'm lucky I work at home, and so have time to dedicate to food. I can perfectly understand people who will rather buy industrial bread than trying to make it, even when it's more cost-effective, because of the effort it involves (I'm again talking about price profiles in my country, and even then it would involve being able to buy/store bulk amounts of ingredients, which I know is impossible for most people). But I believe making people aware of differences in quality is important. The more the buyers are satisfied with mediocre products, the lower the quality of what the industry will give them.

[@alexandresobreiramartins9461]

@@whatslifespurpose Takes time and effort that most people who have to work 10 hours a day out of their homes don't have. Making your own food from scratch is either a leisure activity or a business. No middle ground. No one can be expected to work 8 hours a day at a factory or office and wake up at 3 AM to make their own bread. It's like Jamie Oliver and his 30-minute meals. He argues (rightly) that you can make a much better quality and far more nutritious pasta meal in 30 minutes than you can by heating a premade meal in the microwave during the same amount of time. But what he fails to consider is that people are coming home dead tired from both working and commuting and they DON'T WANT to spend more than a few seconds preparing their dinner (AKA, taking the thing out of the package and shoving it inside the microwave) because they're DEAD TIRED. The work regime and having EVERYONE involved in the labor market is what makes it impossible for most people to eat well and prepare their own meals. When both spouses are forced to work out to be able to support their families, they suffer, their meals suffer, and even their kids suffer from lack of parental attention. We have become slaves to work as never before in the past, not because we work MORE, but because everyone works in the same way. And I'm not talking about women staying at home (though that would make more sense, as they're the ones naturally apt to raise the kids, up to a certain age, at least). The husband could very well stay at home and take care of domestic chores. I work at home and do that. I have no kids, but I take care of my elderly mother, who lives with me, and I do all the usual domestic chores, from cleaning to cooking. And my girlfriend is handicapped to the point of not being able to help with those things at all, and that does not discourage me in the slightest from marrying her (which is the thing I most want from life) and working, and taking care of both her and my mom. It's not impossible, but when everyone HAS to work out and come home exhausted it's VERY hard (if not impossible) to do anything but reheat some shit in the microwave and watch the news on TV.

[@jdubeau007]

The biggest problem is people have forgotten what real bread taste like.
When was the last time you eat a fresh home made flour tortilla?
If you want good chicken noodle soup, make the chicken broth yourself.
Just look what happen to the tomatoes, we no longer have all the varieties.

[@romystumpy1197]

I actually made tortilla last week following ' the chain baker' recipe they were delicious I agree tomatoes don't taste like they did in the 60's

[@stephengardiner9867]

What "heritage variety" of wheat were they growing? In Canada, Red Fife has been brought back from obscurity and the flour is becoming more readily available.

[@SandraWambold]

The recipe is at www.bbc.co.uk/food/recipes/sandwich_bread_loaf_93879

[@ssplintergirl]

Here because Adam Ragusea has an obsession with british people

[@akilesuitou9971]

hi from japan! I am also a big fan of handmade bread and true, they are xpensive. but since they taste a lot better and do not contain unnecessary chemicals, I really save on unnecessary expenses to be able to afford them. if we really have a boom on artisan breads, won't these bakers also turn to machines and fast-acting chemicals to meet the growing demand?

[@iluvpepi]

They may hire more help, which would provide jobs for people. I hope they don’t use machines, unless it helps in the process and not affect the quality

[@smellypatel5272]

@@iluvpepi it's not the machines that make foods bad. It's the low quality ingredients and many preservatives that make them bad.

[@iluvpepi]

@@smellypatel5272 Again, I hope they don’t use machines, unless they are helpful in producing a good quality bread. Things like industrial mixers and ovens are fine. High quality ingredients are always essential.

[@gotanygrapes831]

Absolutely love this

[@-----REDACTED-----]

Funny how all the fuss that is made about bread in the show is normal in Germany...every morning our master bakers make fresh "artisanal" bread. In fact in my town alone there are at least 4 thriving bakeries...
Jeez, funny world...

[@ericpmoss]

I agree -- when I was a boy in the American midwest, our town -- like every town -- had a German baker. The bread was fresh every day. When he took a day off, everyone's mother baked their own loaf. Now it's difficult to find fresh yeast, even in Chicago. :(

[@aakkoin]

the artisan stuff is out there, you (and me) should just get it... nothing wrong wid dat

[@Knappa22]

@ssi1991
You can easily get fresh bakery bread in every town in the UK. And every supermarket makes fresh traditional bread daily. The ‘fuss’ they are making is that too many people buy the nasty steamed bread that comes ready sliced in plastic bags and is full of additives.
My local bakery does all sorts of traditional bread - white, wholemeal, granary, cobs, batches, tin, bread rolls etc.

[@MrChiby1000]

yeah who has the time to make home made bread... its amazing just so much time and effort...

[@EnchantedAlana]

Check out no knead bread.. I suggest at kingarthurflour.com . I recommend the ciabatta bread to start. Nothing better than your own artisinal bread.

[@MrFrexys]

More people than you'd think. Most people who claim not to have the time work 9-5. That's a minimum of 5 hours after work to actually do something, be it cooking, baking, or learning some other skill. It's laziness for most people. Not everybody, but most people.

MrFrexys No it's a waste of time for most people.

[@ianfindlay865]

+Seán O'Nilbud The "wasted" time they can spend in front the effing TV. That's a life for you.

Only pensioners watch TV.

[@duomechtra1234]

Who's here from Adam Ragusea?

[@hamzah5643]

i was gonna make that duck dish but ran out of veal stock, ill just pop round to spar get some more

[@t.bunker2511]

Even in American, we don't tolerate bromated aerated industrially-produced bread. Even supermarket bread is still yeast-risen.

[@gary11able]

We have nothing to crow about bud, I've had supermarket bread that has sat on the countertop for 2 weeks and hasn't gone stale or mouldy and even flies won't go near it! Well known makes such as Pepperidge farm and Arnolds have as many as 24 ingredients including chemicals and preservatives. we are all basically being fed crap.

[@romystumpy1197]

Ive made ciabatta,tortilla ,wholemeal loaves,all sorts

[@dlawrence2052]

So where to start. First off I am all for artisanal bread, I am a baker myself, make my living producing hand made bread. I hate it when chefs pretend they know anything about baking bread. They learn next to nothing about bread in their education and generally rely on a baker to supply their restaurants. So, you don't need sugar in bread dough, yeast is quite happy to use the sugars that come from the breakdown of the starches in the flour. One should allow a freshly baked loaf to cool down before slicing. The crumb will go all gummy if it hasn't cooled adequately. Good bread is good enough on it's own, it doesn't need butter. Shitty bread needs something to give it flavour. Rant finished, hope everyone can find a good bakery to get there bread, one thing that is absolutely correct, factory bread is awful, and probably bad for you.

[@Gerrygambone]

Gutted when my local bakery shut down ( nearly 20 years ago, they retired ) they were Italian but they made the best Granary Bread I have ever had

[@alexandresobreiramartins9461]

Yeah, bread is good on its own, but it's a lot better with butter. Including the one I make. As for flavor, of course the additions are to help sell the product. Nowadays, saying you added husks or even just calling your bread "organic" (as if the others were 'inorganic', made of stone) or "artisan" allows you to sell them for a much higher prices.

[@pixelhavoc4950]

The problem is as old as time. Good business works because it has found its place in the economy. You can argue that the quality of Artisan bread is better day in and day out, but that's not why people would disagree with you. The problem isn't necessarily that we like the ultra-processed bread, it's that it's affordable, filling, and doesn't taste godawful. The fact that, a company like McDonalds is still successful the world over, despite everyone knowing that the quality of their food is outmatched by any modicum of effort is living proof of that. People don't necessarily like McDonalds because it's the best burger ever, they like it because it's a decent burger for its price tag, and with the economy going the way it's been going for the last 10 years, that is the goal for businesses. You won't make the most by being the best. You make the most by balancing quality with affordability, and until someone like Chef Michelle actually presents a way to make artisan bread without compromising on cost or efficiency, then nothing is going to change.

[@wendellfugate4225]

Good, basic breads like French baguette, proper rye, wheat, necessarily devoid of American style supermarket plant oils and soy fillers are essential for a a decent life for myself. Having grown up fortunate enough to have my Mum's home made bread and biscuits each and every day, then leaning to make and eating my own breads made using old English, French, German and American recipes and all animal based fats and then moving here in 2008 and finding the worst bread at the highest prices has created a profound sense of antipathy towards Oahu's bread sellers.

[@stephengardiner9867]

Troweling on that butter kind of turned me off a bit. This is probably because I grew up in the post-war "margarine years" (butter was more expensive and for special occasions) and so hated the sight of margarine that watching someone plaster a slice of doughy white bread with it (a brother of mine abused the stuff) would make me a bit queasy. The bland tastelessness was just...aack*! I do use unsalted butter for cooking purposes and melted on a warm biscuit or muffin but the sight of a slab of it on a slice of bread just kind of tickles my reminiscent gag reflex (even though I know it isn't margarine). I have taken to using a really good quality olive oil on equally good bread.

[@TheSeeeTeee]

I loved him on MasteChef Professionals.

[@tanthiennguyen9133]

Ich kam in der Schweiz 23 Mörz 1980. Flüchtlingslager in Wohnhusen dort besuchte Deutsch Kurs. Plötzlich jagen Sie mich aus der Schule.
Begründung ich werde bald 18 Jöhrig....Komischweisen das wir gerade mit Schweizer Deuscht ( Dialekt ) befassenden...
Wahrscheinlich haben Sie Angst, dass ich danach ein Intenat Schule oder Universitäten versuchen....

[@arcuswear]

still: the best bread is made in Switzerland - there's absolutely no doubt about that!

[@johnhill1629]

There's lots of great things about Switzerland. The flag's a big plus.

[@0108dylan]

Booooooooo

[@jameshishappyeats8109]

A bit biased 🤣

[@tanthiennguyen9133]

Colection Sammelung von Jäger....?

[@kellyyeomans4480]

Him is this bread MEH ER well its not cake is it lol😂😂😂😂😂😂😂😂😂😂

[@acsentu8]

How is this guy not big as a house?

[@ekthaKC]

in werribee, vic, australia where I live..there is an amazing bread shop !! I never buy stupid factory white bread.

[@anthonyclode7599]

learn to cook and enjoy the art of cooking also its good for you and cheaper then fast food

[@jackt.ripper7272]

Anthony Clode cheaper than*

[@jellybeanparis584]

In The US 🇺🇸 what could we use to replace the Golden Syrup? Is Honey 🍯 a possibility?

[@michellecjackson4956]

maybe treacle

[@realnoahsimpson]

molasses or honey or maple syrup

[@neilkurowski4991]

@@realnoahsimpson not molasses, that has too much flavor difference. Honey or corn syrup would work well.

[@romystumpy1197]

​@@neilkurowski4991corn syrup has too many chemicals

[@99corncob]

Mr Roux gives us a lecture on the purity of the basic ingredients of bread -- flour, water, yeast, and salt -- and then provides a recipe for a basic white loaf that features these ingredients -- plus milk, butter, and a sweetener syrup. Is he kidding?

[@jep9092]

It's known as a brioche it's very delicious and very common in France where he is from

[@howtubeable]

Let's say this snob gets his wish, and all mass-produced white bread is abolished. How do you manufacture enough high-quality artisan bread to feed the masses?
You can not have boutique bakeries on every street corner. That's a utopia for the rich. Also, working-class people do not have the luxury of lounging around the house sipping coffee while the bread rises! Again, how do you feed the masses?

[@jeraldbaxter3532]

Well said; thank you! With everyone having to go out to work, just to barely scrape by (where factory bread takes a big chunk of minimum wage budgets), this precious snob is not dealing in the realities of life. All other factors being equal, yes, I would rather have homemade bread; but after a total 4 hour commute (to and back from) work who has the energy?

[@tanthiennguyen9133]

Jäger auf der Gründstücken beim jeder Ecke Quartier zu Quartieren....

[@pineo81]

I've never added milk or syrup to my bread. Water, salt, yeast, a bit of sugar and some butter. That's recipe my Grandmother used that she got from her Grandmother. I love making bread, so easy once you've learnt. I enjoy trying different flours too. I've tried some heritage wheat but it very expensive, sometimes three times more than regular flour.

[@alexandresobreiramartins9461]

That depends. When making brioche, a little milk to feed the yeast is no problem, IMO.

[@bending17]

Easy there. If you really need, ill send you a good recipe

[@phoenixkool]

These high end chefs need to understand that not everyone can afford the ingredients and food items that they are used to using....

[@Richtofenfan]

People complain they don’t have the time these days and when you see they spend most of their “free time” they waste on “friends”(they will never bail you out later lol), beer, and going out expensively instead of investing time in themselves and their children if they have any in marriage and in their spouse.
That up there besides investing time in those other real responsibilities is a true waste of time

[@ladyj6746]

this is a gud video. useful info.

[@fenderbender3982]

This is a thinly disguised infomercial for grossly overpriced bread that is like a hardwood log. I greatly prefer a commercial market wholewheat sliced loaf or a nice sourdough. All this artisan crap is a scam.

[@RuudJH]

Fender Bender You call it artisan, but it's just the bread it's supposed to be. Hardwood log? You're not an old lady with no teeth, are you? You got used to the industrial stuff that's cheap and has all the real crap like preservatives in it...
Have you ever baked bread yourself? Try it it's really better taste.

[@dlawrence2052]

idiot

[@sutehksplaything]

this guy likes bread a little too much

[@tanthiennguyen9133]

Bei verschiedenen Flüchtlingslager geben Sie alles Menschen gleichen Recht zum Deutsch Unterricht geben. Ohne Deutsch Sprache Kenntnisse
Wie kann man Arbeitsplätze & Ausbildung Möglichkeit in der Stadten.....?

[@paree99]

can i use honey instead of golden syrup?

[@alexandresobreiramartins9461]

Yes, or even caster sugar. It will slightly influence the taste if you have a very good palate, but the main function is to feed the yeast to speed up raising.

[@stacia282]

@@alexandresobreiramartins9461 I had the same question. Thank you for clarifying. Now I have to Google "golden syrup"...lol

[@alexandresobreiramartins9461]

@@stacia282 Hahaha, no problem. As far as I know, golden syrup is sugar with vinegar or lemon juyce boiled to a syrup without allowing it to form any crystals by wiping the sides of the pan with a wet brush while it's boiling.

[@stacia282]

@@alexandresobreiramartins9461 I found Lyles golden syrup, but not sure how good it is. My local grocery store has a British section. Hoping I can buy the Brit golden syrup there. Will use caster sugar if all else fails :D Cheers!

[@alexandresobreiramartins9461]

@@stacia282 That's great! I live in Brazil, and the closest we get to golden syrup here is cornsyrup, and even then it's too expensive, so I make my own. I hope your version works! I don't see why not.

[@louiscouperin3731]

14:00

[@antmagor]

Well I was slightly disappointed I was hoping that the host was going to be Clarissa from Two fat ladies again. Oh well

[@tanthiennguyen9133]

Habe ich gar nicht Bewusst mein Geburtschein so vieles Wert.....?

[@dismith73]

twaddle

[@gtimny]

He blathers an awful lot...

[@aviratausend]

yeh
no prob

[@aakkoin]

demand artisan bread... i'll eat commercial bread made by a machine, if it's good, i don't give a fook

[@howtubeable]

This show needs more SCIENCE. I stopped watching after 20 minutes because I got irritated with this guy talking about the feelings associated with artisan bread. This man is an elitist snob. You could convince me if you gave me the science behind artisan bread.
Conversely, he also could have kept my attention if he had focused on the history of breadmaking.

[@MrIanrocks]

I feel crazy replying to a three year old comment, but 100%. Why the hell does he care so much about whether a machine made his bread or a person. Did a machine churn his butter? Does he demand artisanal gasoline for his 4x4? It feels like Jamie Oliver’s war on mechanically reclaimed meat.
See: ruclips.net/video/V-a9VDIbZCU/видео.html

[@stephenpritchard4238]

I love making my own bread compared to this mass produced whatever you want to call it. It is a false bread but really it is about business and not health.

[@ronanmcintyre]

This is pretty damn elitist. I get that he wants more people to enjoy good quality bread, which I'm all for, and his heart is almost in the right place. But he's also needlessly shaming people who buy the factory loaves, which do have quite a few real benefits over artisanal loaves from bakeries:
- cost is much lower
- the soft crusts are more appropriate than chewy/crunchy crusts for many applications
- they last much longer (easily 5+ days, while artisanal loaves already start to dip in freshness after the first day)
- the convenience factor is off the charts (already pre-packaged, already pre-sliced, available in the supermarket where you're going to be shopping anyway as opposed to specially going to the bakery)
- they even talked about how efficient the factory process is (although they did so scathingly), and I wouldn't be surprised if it was better for the environment overall
- and compared to making bread yourself, there are no dishes to wash, no constituent ingredients to buy, no skills to be developed over time, and far less time needed
This show seems to ignore or gloss over these benefits, or in some cases condemn them (because apparently industrial efficiency and chemicals with long names are inherently evil).
It's all well and good to enjoy traditional/artisan bread (which I do too), and to advocate for supporting local bakeries, but the effort to fully replace factory bread is nonsense. People know that fancy breads taste good, but that doesn't negate the benefits above. Not everyone cares enough about bread to spend additional income on it, and many people would only have the time to make their own bread on a quiet Saturday. This makes cheap, convenient, efficient loaves of bread a necessity (until we can transition to a like 3 day work week anyway). Can you imagine treating every product in the same way as this guy talks about bread? "Omg you bought a chair from IKEA? They don't even use real wood! You have to go to an artisanal carpenter and get custom made chairs for 10x the price!" or "Wow you buy the pre-bottled beer? You know you can brew it yourself at home right? It tastes so much better." Let people who are really into bread bake their own bread and go to local bakeries (and encourage people to do that too, that's fine), and let people who are into beer try brewing their own beer, but there's no need to shame people who aren't bread enthusiasts for buying the cheap and easy option. Most people who watch this will probably still continue buy factory loaves sometimes, and there's no value in making people feel guilty about that.
There's also something to be said about the enjoyment of something which is a bit special - there's a baker in my town that makes some of the best bread I've ever eaten, but I don't go there every day or even every week. When I do get bread from there, I really savour it and enjoy it. If I was eating it all the time, I certainly wouldn't appreciate it as much.
As I said, I respect that he wants people to be able to enjoy good quality food, but I think this show's message is a bit off.

[@purerage7963]

I think you're viewing the message a bit harshly. Fresh food is always healthier than food full of preservatives, and is generally more satisfying to eat. That doesn't mean you need to buy high-end specialty things-just a simple loaf from the nearby bakery makes enough of a difference. Plus, they're usually the same price as loaves from grocery stores anyway.

[@mctavish199]

Duck confit? I think not, Marcel. You should have lost about 75% of your audience at that point. Seriously, you must be fecking joking.

[@MrFrexys]

Absolutely delicious.

[@polyspheremusic3417]

13:50

[@IsaacLightning]

thank you