A Conversation for Real Bread-making
LucySE Started conversation Nov 1, 2010
All bread is ‘real’ and has a valuable contribution to make to the diet.
According to Department of Health and Food Standards Agency healthy eating guidelines one-third of our total calories each day should be in the form of fibre-rich starchy foods such as bread. They do not suggest that mass-produced bread is any less nutritious than artisan bread.
A recent study has shown that there is no difference in the vitamin content of plant bakery bread and bread baked by more traditional methods - this is true for both white and wholemeal breads.
Analysis by the Medical Research Council Human Nutrition Research of bread’s contribution to nutrient intake of the British population, found that bread makes important contributions to carbohydrate, dietary fibre, iron, calcium and thiamin intakes. For example, bread provides 20% of UK adult total dietary fibre intake, half of this (10%) is contributed by white bread. White bread’s mean percentage contribution to adult intakes of calcium and iron is 13% and 10% respectively.
Spacial Posted Feb 13, 2014
Breads vary wildly. Many commercial breads are basically dried slime. To see this, keep it in your mouth for a bit. Though this was countered recently by a woman who claimed that slicing bread, (as she called it) was too chewy and her family didn't like it.
Kinda proves several points.
The term, bread is very general. Real Bread is misleading.
I have to say, I enjoyed the post. I have started cooking in the last couple of years to fill time in retirement.
I have never tried bread without sugar, but will give it is go.
Equally, though I've never understood the point of the second rise, I will try one rise. (Some people say the second rise is to prove the yeast is still alive. But that doesn't make any sense, as anyone who has ever fallen asleep whole the bread is still rising and ended up with a flat, very sour dough, it's very near its end as it is. Also, since it's about to meet a rather warm end anyway).
Personally, I always kneed my bread on an oiled surface. I got that tip from Paul Hollywood. It works and is much quicker than flour.
I don't buy the wholemeal claims. I use strong white flour. The claim that chlorine is used to 'bleach' is doubtful. I'm sorry, but it isn't the information I have.
It's true that the substances commonly used have horrifying names. Reminds me of those health types in the early 70s who were raving about seasoning salt, claiming it was the original form of salt and so natural. Then someone named it MSG and it became the enemy!
I also have to say, I am continually surprised that those promoting brown or wholemeal haven't quite understood that these are generally dyed and have similar additives to white flour. (It's the law).
C'est la vie
I will also point out that it simply isn't necessary to put dough in a warm place for rising. I have often put mine in the fridge, if, visitors for example turn up.
When I used to brew beer, I always tried to brew in a cold area. My winter beer was always popular. Went down so easily, but tended to be very strong. (Can't do alcohol now sadly). Yeast is a living thing with a bad temper. It's about to horribly die. The least we can try to do is make its last moments to its liking.
For my own part I like my home made bread. I use the most basic recipe,
500gms strong white flour.
8gms of sugar. (I may try omitting this next time).
1 tesp salt
300mls warmed water.
200C 25 mins
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