Why modern sandwich bread is different from 'real' bread
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- Опубліковано 11 тра 2024
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Thanks to Dr. Elisa Karkle at Kansas State University's Department of Grain Science and Industry: www.grains.k-state.edu/people...
Thanks to Dr. Emily Buehler, author of "Bread Science: the Chemistry and Craft of Making Bread" www.twobluebooks.com/bread-sc... - Навчання та стиль
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That lady has a dark spot on her face. Ask her if she's got it checked for Skin Cancer.
I'd like to see you try and use some of those things in a bake. How difficult would it be to make an industry style sandwich loaf at home?
Dumb question, ive got long ass hair for a while now but recently ( 4 work ) i decided to cut it, for ease of use to shoulder height ( now is a bit longer than shoulder but never the less) so this is the question. How do you make your hair stay tucked back??? arghhhhhhhhhhhhhhh
What's that huge black thing on the Dr's cheek?!
How did your selfmade bread turn dry so fast? or did you cut it open when it's still warm?. As bread cools down it reabsorbs a lot of moisture that is inside the bread as steam. If you open the seal/crust to early you will loose that moisture and become the proud father of a bolder!
This doctor has the enthusiasm level I would expect from a bread scientist.
I loved her hahaa
they hate women if they say even one nice thing about Kansas
😄😄😄😄😄
🤣🤣🤣🤣🤣🤣🥷🖤
i loved her!
Imagine being a bread scientist and coming home from a long day of bread science work.
im imagining it
You’d really be making bread
And saying air bubbles trapped in a gluten matrix
the scientist is the star of this add
and you could have an argument with your spouse about who brings home the dough.
I love how Adam brings in experts from the field and really presents research when he explains things.
That gay is a fraud I'm from Kansas, it is the bread State, wheat grain is widely grown across the state,
@@donald9825What
@@donald9825it was a joke sir
@@donald9825How old are you? I didn't think it would be possible to not recognize the sarcasm.
@@frankwalker5921 WHY? I was born in Kansas,
My mom and Grandma (Nana) bake thier own fantastic wheat bread. The use the same recipe, but taste slightly different, so we call them "Nana bread" and "Mom bread". The structures of Mom bread and Nana bread are too loose to hold up to spreads like peanut butter, mayo, or mustard and would have to be pretty thick to hold a sandwich together, so we mostly use it for morning toast. We call storebought sliced bread "sandwich bread" and use it almost exclusively for sandwiches.
Fun fact - where I live (Poland) they call these breads "toast bread". They're only really used for that, otherwise you buy a normal bread. And it's much better than regular bread for doing toasts, or for example a grilled cheese. But very few people eat it "raw" for anything else.
Same in Finnish!
ye that's basically all of Europe I think
In German you also say "Toast Brot", and it's a niche aisle with like 3 brands in the store.
And 吐司 (tu'si), nominally only means Toast in both Mainland and China as it's a loanword of the English word toast, apparently also mean any "sandwich bread" in Taiwan... because the loanword originate from Japanese 食パン (ie Sandwich bread) instead.
Sidenote: Hong Kong pre-97 bread habit is similar to Canada. IE you can eat either all "raw".
Same in Germany 🇩🇪
Same in Hungary
This is what I love about this channel. There's so many different topics that I didn't even know I cared about but Adam opens my eyes to it and I'm like "Dang! That's fascinating!" Thank you Adam!
Adam is awesome thats for sure
It's super informative yet interesting.
This is exactly what I was going to say. I can really geek-out about the “why” and science of things.
He has interesting videos but his video on Keto, with a doctor straight up lying that there is no scientific evidence for it working, was BS. You can easily debunk that video in 5 seconds by googling "keto studies"
Facts
Tip from personal home baking experience: I find recipes that incorporate a small portion of whole wheat or rye flour produce breads that stay softer for much longer than when I use purely white flour. No idea why but it helps me stretch out my loaves just a few days more
The transition from bread to mattresses was amazing
I love this bread professional lady, like a perfect combo of being an expert, passionate while also seeming like she's so over it
She's like "I have better things to do, but I'm here for this interview anyway"
The fact that she's "bread professional lady" 😆
“I’m something of a bread scientist myself”
Yes I got the impression she can make really smart subtle jokes totally deadpan. . Idk why.
Oh I remember why... she reminds me of "Daria"
Now we know that the saying "the greatest thing since sliced bread" means a little more than we thought. A lot more was involved than just slicing a loaf and putting it in a bag.
Good point. This video made me realize how much I've taken bread that doesn't mold in a few days and is elastic enough to withstand globs of peanut butter for granted!
Sliced bread was invented in 1928. Betty White was born in 1922. Ergo, sliced bread was the greatest thing since Betty White. RIP
ngl to me sliced bread was my bane when I was a kid (youngest of six siblings).
So I absolutely always got screwed and got the end of the bread (we called it the "nose" for some reason)
Plus being poor as a child and always eating P&J (with one or both ends) for lunch is traumatic to me. Lol
American bread sucks ass though, it's absolutely disgusting
Bread was mass manufactured due to the cold war there's not a whole lot to it. Read up on history that is a whitewashed
In Poland we have small bakeries at every corner and they make it traditional way. It is also 4 times more expensive than the bread from the shopping mall but it is totally worth the price.
Real bread is nice for sundays, for the rest of the week its way easier to go with sliced bread.
But I bet Warszawa bread would taste amazing.
I bake all my own bread and its good for at least 5 days... though does change over those days and get a little harder it doesn't go stale. And bread without preservatives definitely doesn't go mouldy within 3 or 4 days
Agreed
Bluish spores are not the beginning of mold.
The amazing thing is that when "supermarket/store/factory bread" was first introduced it was actually an improvement on much of the bread that was being sold because it wasn't compromised with fillers such as sawdust and who knows what else. The state of baked goods in urban areas a century and more ago was pretty nasty much of the time. The factory bread was delivered fresh to the store several times a week (those colored bag clips tell you which day), it was pre-sliced, you didn't have to wonder what was in it, and it was very affordable.
Color coded bag clips? Do you know the code?
When sliced bread was introduced, it was the greatest thing ever!
@@kittiekat8920 The traditional code is Blue (Monday), Green (Tuesday), Red (Thursday), White (Friday), and Yellow (Saturday). Bread wasn't delivered on wednesdays and sundays. Note that this isn't like regulated or anything, so different companies may improvise and use their own code if they want. Or, obviously, stop using it as most have. So it's not a PERFECT guide.
Yeah, but it is also had it's up and for a while afterwards. For a long time brown and darker bread had the status of peasant food cus cus millers could scam by hiding sawdustin brown bread and white ouldn't really hide anything even though whole wheat and mixed grains are more nutritous. White bread such long standing status than people would refuse to eat anything when came available and the first mass slice bread makers would actually color thier breads with chalk and bleach to get that nice white color. Then in America the pure oofd and drug came along didn't away with that. Then fortitified bread in the fifties cus white bread has less nutrition than brown cus the process sifts the more nutritous part of the grain. ua-cam.com/video/GN82S0qIoPw/v-deo.html
Hence the phrase, "better than sliced bread"
Dr. Elisa Karkle did a great job explaining everything about this subject matter.
I like her
Ok
'east
I never expected there'd be someone with that level of scholarly knowledge of sandwich bread.
@@mikepatton7577 love your work
"Real" bread (sour dough, rye, whole grain) will NOT mold after 3 days and there is no need for preservatives either. It can easily last for more than 7 days, although the taste will degrade after 3 days. It is key to not cut the loaf in slices. Also you need a container that can exchange moisture while being relatively air tight. A wooden bread box is ideal.
exactly! thank you for pointing that out. Not even the "bread" from the bakery section in the beginning of the video nor his self made bread is real bread, because it's made with white flour (as opposed to whole grain). It's sad that people these days don't even know real bread, anymore, because there is so much shit labeled "bread" in the stores and bakeries and there's hardly any places where you can still get real bread.
Real bread doesn’t mold easily at all, it just dries out. The fake bread doesn’t dry out so it molds much more easily that’s why they need preservatives.
It also doesn’t help that they put it in nearly airtight bags that don’t give any ventilation to the bread at all to prevent mold. Its like putting bread in a fridge, condensation is so bad.
I bake my own bread. Two loaves at a time. One goes in the freezer, the other I start using. I cut only the slices I need for a sandwich and put the rest in a plastic bag in my breadbox. It's generally good for a week, that means two weeks between baking bread, which is my ritual. I save fat/butter/shortening for important things like cake, brownies & cookies. I have no idea how long it takes those to go bad because they never last that long.
I will say, however, I do like the store bought bread for summertime BLT sandwiches.
+ use sourdough and it will actually stay edible for a week
I would love to see some steamed bread content in the future.
Over the each winter I have been working on making good Boston Brown Bread.
It is cool to see what the purpose of malted flour is (in this video). I added it primarily to add a hint of sweetness.
In Slovakia, and most of Europe from my experience, this soft white bread is only used for toasts and sometimes sandwiches. The "normal" bread with crust is what we use for everything else basically, and our cuisine is full of bread. Some people, generally the older generations, actually hate this what they call "American bread" with a passion, saying it's not even bread, and that it's unhealthy, artificial, etc. Funny how people can get so angry over bread lol.
Because it tastes like shiet compared to normal bread, lmao
Same in Italy
@@goclick any examples of what you mean by heinous bread ingredients? In my own experience, sandwich bread tastes like bread, and is just softer/more fatty
indeed, it is quite funny, some of the useless and trivial things people get angry about...
Same in Germany. We have somewhere between 1200 and 3000 types of bread but the stuff on the left at 0:18 is for toasting only. Pretty much inedible unless toasted. A good sour dough rye bread keeps longer as well without the use of any preservatives.
The differences become very clear when you compare real German Pumpernickel with the fake US version: Both are fairly intensely flavoured, dark and quite sweet but the US version gets colour and sweetness from molasses, sugar and other additives while the German one contains nothing but sour dough, water and rye.
It gets it's sweetness from a Maillard reaction which occurs during the 16-24 hour baking at very low temperatures.
When adam does his advertisement segment, I like to imagine he actually does that live in the middle of the conference call with the experts and they stop explaining the science to sit quietly and listen to adam's ad for three minutes. Never fails to make me laugh internally
Haha!
That's the 2020s version of the "friend" back in the 80s who would come over for coffee and to let the kids play together...and spend the whole visit trying to sign your mom up for Amway or Avon.
@@SimuLord Avon! Ahh, the good ol' days...
Adam, if you're reading this, please start doing this. We all want to see it.
Repent to Jesus Christ
“The tongue has the power of life and death, and those who love it will eat its fruit.”
Proverbs 18:21 NIV
K
I bake bread twice a week, just a standard 1lb loaf pan bread. It lasts three to four days, we just got tired of all the junk added to store bought bread and we are learning to eat homemade bread for things that seem odd at first, like peanut butter sandwiches.
I appreciate your food education so much; Thank you for what you do.
9:29 I like how the bread scientist lady is clearly annoyed by the fact that people think sliced bread is full of toxic chemicals. For a split second, you could literally see the raging core of her soul through her eyes when she mentioned it lol.
Because it actually is lol. You can taste the chemicals if you eat freah baked bread for a long time.. its absolutely disgusting
wow, found one of those people right in the comments here, huh.
@@maximusproliferus3633 Spongey texture can trick you psychologically into thinking it's chemicals. Taste is mostly psychological, so makes sense you'd think, "This is impossibly irregular, must be bad magic chemicals!"
@@professionalschizo when people say chemical they typically mean toxic chemicals or chemicals not conducive to health. The type of fats in the form of oils is one thing that makes the difference. Hydrogenated oils are an example. Also the type of sugar. Processed sugars, starches and oils, as opposed to the whole food counterparts, allow for longer shelf life but are no longer in a form the body can properly process and therefore are treated like toxins. So yes saying “muh chemicals” is a simplistic to the point of inaccurate but the thought behind it is not necessarily.
@@maximusproliferus3633 Well, everything gives you cancer nowadays, so even if it is full of these so-called "toxic chemicals", I'll still gladly eat my delicious, sliced Mrs. Bairds white bread.
As a dutch person, my family (and I presume many, many others) put our bread in the freezer. That way, we can eat bread over a week/month old that still tastes like bread. It seems like this is less common internationally than I expected.
As a french person, i am outraged
bread stales faster in cold storage
My girl did this, and then I divorced her. You ruined the bread the moment it went into the freezer, might as well just throw it out. Only buy what you intend to use within a few days.
i do the same thing
My Dutch stepmother does this too. Incredibly stupid if you want your bread to taste good at all, but it does allow you to store stale flavourless carbohydrate loaf for a longer period of time. On the other hand, you might as well just eat crackers!
Edit: And this is why bread frozen like this is only really good for toasting. It's already stale!
This lecture on bread was the best you have given so far on any topic. It was a wealth of infomation. I have heard of people adding vinegar to preserve bread (2 Tbs. for 2 lb. loaf). My question is when to add the vineager. I would be afraid the acidic vinegar would kill the yeast. Please advise.
I wonder if she eats bread or just strictly studys it
It's not the "traditional" bread's fault that you left it out on the counter. Day-old bread does not need to become bread crumbs! Bread is kept at room temp in a dry spot, covered e.g. in a bread box and a cloth, but not in an airtight container. Put the cut side down so it doesn't dry out. Most kinds of bread can last up to a week, white breads up to 5 days. They might get harder/chewier but as long as there's no mold, they're safe to eat. If you have a chunk you know you can't use up in time, you can freeze it and later thaw it in the oven.
Exactly. My homemade sourdough lasts easily whole week in my bag. I remember my parents and grandparens had an actual "bread container" from rattan lined with plastic sheet to keep the moisture in.
In terms of mold, I learned it is all about hygiene. If I touch my bread with unwashed hands, it can get mouldy within two days of baking. If I wash and dry my hands everytime before touching the bread - no mold at all, even 2 weeks after baking.
I keep my bread in the refrigerator. It is good for weeks. It eventually collapses and gets dense but never molds.
@@stargazer7644 They say bread "stales" faster in the fridge. I don't really notice any difference, and I prefer not having to throw away half of a loaf. Even sliced bread in the freezer, used a couple slices at a time, seems fine to me.
I use a towel or rag as to avoid touching the bread with bare (bacterial and fungal active) hands. The bread can last a week, at room temp, on a bamboo cutting board with a simple cover (tiny bit of airflow helps, but not too much). A non-cut loaf, counterintuitively, tastes better on day 2 or 3 with a quick toast or panfry....
@@mikemondano3624 Yeah, I don't see it either. I've never tried freezing bread, but I refrigerate mine all the time.
My mom used to bake bread a lot when I was younger and I have to tell you: i LOVED when it went stale. Perfect excuse to butter the hell out of it and shove it in the microwave for a few seconds, just long enough for the butter to melt through the whole slice. Warm, melty buttered bread. ❤
In my house crunchy bread goes in fancy olive oil immediately lol
Also, perfect for toasts
Disgusting. Never comment again
🤤🤤🤤❤️🙏🙏
I love taking stale bread and soaking it in soup/chili.
In our style of bread we depend almost exclusively on ethanol content for it to rise in the oven, so we let it ferment more.
When the bread in the oven ethanol boils making the bread to rise, it can be little bit more sour / sourer but less chewy and last longer typically.
Fascinating AF, bro. I’ve been making bread off and on for a few years but was nervous about deviating from specific recipes because I wasn’t versed in the science of how all the reactions work together.
I feel a lot more comfortable with experimentation now with some fundamental understanding of what’s happening to the flour/bread with each ingredient.
Big thumbs up!👍
"If you've ever collapsed and degased, you how troubling experience that can be"
Words to live by
I was waiting for the advert. Would have been an awesome segue.
Came to the comments for this!🤣
11:55 I actually used to work for a company that made these types of bread cooling towers - they're called conveyor spirals in the industry. They're quite a feat of engineering, honestly - the conveyor belt actually wraps around a massive central drum/cage which rotates. They are used not just to cool bread after baking but also to proof the dough in heated proving rooms and to freeze various products in blast freezers.
It's super interesting how complicated food technology is
Are they healthy? 🥺
@@dongxuzhou4661 honestly considering they're made out of food safe materials and likely cleaned regularly they're probably healthier than most of the surfaces in your house lol
Quick question, do you know why the bread goes UP the spiral instead of DOWN when being cooled? One would think it would be more efficient to bring it down to cool it, since hot air rises, and if the bread loaves are also going up while being cooled, the hot air would rise with them...
@@aamirbilvani from what little i can find about that question, i would wager a guess it helps keep the bread from cooling too much, too fast, which can impact the quality of the bread (this is an educated guess so grain of salt)
I've never had a loaf of home-made sourdough bread grow mold, and I don't add anything besides flour, home-grown sourdough starter, water, and salt. It gets really hard after about a week, sure, but not mouldy.
I bought a pound of ascorbic acid from Amazon and I put about a gram of vitamin c into my bread while mixing up one large loaf or two medium sized ones. I have found that it does work very well to strengthen the dough.
I also tend to add a tablespoon of sugar and anywhere from a few tablespoons to a quarter cup of oil to my bread as well.
I used to be stingy with the salt, but I found that salt also strengthens gluten. Salt also slows down the fermentation process, so if you do an overnight cold ferment, you end up with a really delicious stinky dough in the morning.
Some of this I don’t always think applies to traditional bread loafs. I sometimes make 4 loafs of bread at once freezing most of it. The bread I make often lasts a full week before becoming too hard to really eat by itself. So I would give traditional bread a bit more of a range for how fast it goes bad than given in the video.
True. My loaves always stay perfectly edible for at least a week. Mold starts to develop around the 2nd week mark. So I would say, the traditional sourdough stays fresh much longer than toast bread :)
My bread also does not become hard, but it gets mold after about a week, that's why i keep it in a box in the fridge.
I was also puzzled by that. Bread becomes hard if you just leave it in the open. Bread neatly wrapped into a plastic bag will get moldy much before it becomes hard.
Absolutely. It's just a lot of work for most people.
Yeah as long as you cover the traditional bread then it then it will last longer. And even that cheap processed bread will go hard and dry if you just leave a slice out in the open.
Freezing bread works really well and makes “real” bread available on demand.
Of course cutting before freezing is highly advised.
hell freezing is amazing for sandwich bread too, it's super convenient since it comes pre-sliced and you can just pull out a slice from the freezer and toast it without any thawing. Literally zero quality loss.
My life changed the day I realised this. Nobody should ever have to toss out mouldy bread. I defy anybody tell the difference between fresh and thawed.
Edit - Disclaimer I'm only talking about 'Real' bread. I don't know about sandwich bread because we haven't bought it in years. *No judgement.
Edit 2 - OK just some extra info. I am in the UK and get my bread from the bakery section of LIDL or Sainsbury's. I have never experienced this 'wet' phenomenon some people are describing. I just take out 1 or 2 slices and leave them on the side for 30 mins or toast them for 30 seconds. Looks like we might need a whole episode about Freezing/Thawing bread Adam.
Especially if you have a toaster with sufficient size for the loaf slices. Just throw them straight into the toaster from the freezer. It basically won't manage to go bad that way.
@@swedneck
Oh no, if you think there's no quality loss, you need to check with the doctor. 🤣🤣🤣
I can tell a slice of bread/toast was frozen before my teeth get all the way through it. Freezing does something to the texture, and my mouth absolutely hates it.
I have to really focus to notice a difference in flavor, but that texture just jumps all up on me.
I put my sourdough bread in a ziploc in the fridge, it slices easily and it does suck if you try to eat it cold, but toasting it brings it right back and it lasts at least a week for me
Adam is the best professior! He dispenses information so well! If only we had all teachers like him.
Thanks Dr for this great video!!! I am sharing with friends and family
1:38 : When your bread becomes as hard as a rock, you can moisten it a bit (the amount of water depends on the dryness of the bread, dryer = more water) and put it in the oven at 180C°. It will be crispier than before, and the inside will be soft again.
I like use microwave for like 10 15 seconds
personally I just toast it when it starts to stale, though my breads tend to stale slower as I add butter.
"Why I soak my bread, not my dishes"
This trick only work once right?
This is how I learned to reheat bagels from a video from Kenji.
It amazes me that so many people still haven't worked out that you can freeze and defrost sliced bread and it will taste literally the same.
EDIT: And by sliced I just mean bread that has been cut into slices. You can bake a fresh loaf of sourdough, wait for it to cool, put it straight in the freezer and just take slices out as you need them.
Toast is actually better this way - if this is news to you, you're welcome 😊
Storage and shipping costs get more expensive than putting some milligrams of inexpensive ingredients in your dough. That's why not many industrialized bread supply chains do that.
@@jetlag5084 but this is also why if you go to a health food store, all the sandwich bread is in the freezer. At least from personal experience, as long as the bread product is not in the freezer for very long, say like six months or something, it won’t get a funky taste or the texture won’t be off at all. When we get bagels, we stick them immediately in the freezer unless we’re going to eat them immediately. They sell pretty quickly and they have a pretty good texture as long as you cover them to make sure they don’t dry out. They are also great toasted and made it into egg sandwiches. They also remoisturize if you do so.
Seriously fr. I keep seeing people leave their bread on the table open air and wonder why they cant it the next day when you can just freeze it and warm it in a toaster next day
@Leopard_V Just putting it in a box or something works fine too
@@ImieNazwiskoOK that is more or less what people used to do over the last centuries to have their bread not becoming stale at least for a few days. Because usually in the days before there were bakeries and supermarkets, at least here in Germany (and I guess up to a certain time throughout most of Europe, stiles of bread may differ quite a bit from country to country) it was common that there was one large wood fired baking oven for the whole village. and once per week was baking day, when in kind of a community effort the oven got fired and everyone baked his bread. But with the natural leveners back in that time, making dough for bread actually was something that happened over two days, to make the fermentation happen which is what made those breads taste great.
Today if you get a cut loaf from the supermarket or a "fresh loaf" from the bakery, for most bakeries it sadly is the same, as most bakeries these days use the same dough mixtures as industrial bakeries instead of making actual artisan bread dough. only the kneading, fermenting, shaping and baking is slightly more artisan. Also, even Sandwich bread, or Sandwich toast as it is called here, is not close to those US breads. And sliced and packaged, here you actually get anything from white bread, toast, over more rustic bread with a crust up to pumpernickel.
What I find unsettling about those soft sandwich breads is that some helping agents are allowed in the US which actually are forbidden here in Europe. Some softeners for example. I think some of them here are not only forbidden in food items, but meanwhile even in soft rubber or foam products as well.
I love anyone who lets the cat on their lap doing a zoom.
Grocery store bread is frozen bread-shaped dough that they put on a tray, let it thaw overnight, and bake in the morning.
I really enjoy these food science videos that explain what some of the "chemical"-sounding terms on the ingredient labels are and what they do. I was friends with a Chemical Engineer in college who was studying food science, and he was always going on about how people were way too afraid of these ingredients just because they sound science-y. According to him, all "chemicals" used in food are extremely well understood and safe, and that what people should really pay attention to is the sugar/fat/salt content.
Yaaaaaaaaassssssssss!
I completely agree.😃
Well, as our knowledge about micro and macro nutrients expands, there have been historically cases of things being proven harmful... such as, say, the trans fatty acids. Scientists have changed opinion about certain things - e.g. 'all food rich in cholesterol is bad for your heart' to 'there is good and bad cholesterol'. Other things are controversial in the scientific community, say some artificial sweeteners, where some research suggests they are harmful, and other research suggests the previous research was done poorly.
Not to mention, individuals and populations may differ from the general public. Something that is safe for most people may be harmful to some people based on their genetics or health conditions.
Overall, I would not assume we have perfect understanding of the topic, and even though legally allowed food additives may be one of the better understood groups of ingredients, often backed by a lot of study, I still think it's worthwhile to 'do your own research' and decide individually which food additives you trust, and which you don't. Especially, since (depending on where you live), politics and e.g. industry lobbying may be involved. So, looking for independent research and multiple sources of info can be worthwhile.
However, I generally agree that a lot of fear is just superstition, misconceptions and fearmongering, spread with idiotic mottos like "if an ingredient's name is hard to pronounce, it must be something bad for you". Or "if it sounds artificial, it must be bad", as if everything natural was good xD
I bet some people are afraid of 'chemicals' like dihydromonoxide, or dunno, ascorbic acid, because it sounds like it must be toxic stuff made from crude oil or whatever.
Until you find out most flour in the US has bromine in it which we don’t fully understand the effects of, and is probably bad for you
@@Tennouseijin Yes I agree. Science is always evolving, which means our understanding of things always change. What we thought might be dangerous, has been shown to be safe in small amounts, and what we thought was safe in small amounts (lead) has shown to be unsafe in any amount. Doing your own research and trying to understand what you're putting in your body is always a good idea, but you are still limited by our top scientists understanding of stuff and you can never truly be safe of misconception. Your best bet would be trying to copy the diet of your 90 year old nan, but even she might have food induced ailments that didn't cause her an early death, but still gave serious neurological complications later in life. And besides, we know that stress is one of the most unhealthy things out there. So maybe it's best not to overthink it and eat what seems comfortable to eat without poking too much under the surface. Just my 2 cents.
Adam it’d be cool if you do a video on “seed oils” I feel like it’s a hot topic and a lot of differing opinions. Be curious to hear about the history/science about them.
Differing opinions indeed but the actual science is clear. Seed oils are not evil as they’re made out to be
@@maxlson5439 I will still avoid them, but I would indeed appreciate a video.
I could have sworn he did.
You're talking about stuff like rapeseed oil, right?
@@maxlson5439 clearly not a good source of fats for humans at the quantities we see them used and consumed in modern times.
I'm reading Herodotus right now and he specifically mentions massive quantities of sesame oil produced and used in Babylonia and Persia in 500BC and before. This stuff has been used since prehistory.
Just a short note on the 'day old bread' - I make sourdough bread (water, flour, salt, using a no-knead method), and I can get a full week out of it (assuming it doesn't get eaten on the first day). Inside stays soft, crust stays... crusty. All I do is place the loaf cut-side down on the cutting board. It isn't quite 'first-day' good, but pretty darn close. I live in the Mountain-west, close to a mile above sea level, with average humidity around 50% (I recognize those could be factors. Humidity does very throughout the year, from 35% in summer months to 70% in winter.).
I appreciate that A.R. explains pretty much without attacking-or-defending.
I remember my Spanish professor (from Italy) saying how he always thought United States’ bread was too much like cake. He only ate bread baked at home. It wasn’t until after baking my own bread I noticed how much of a difference there is
I bake some of my bread, too. BUT. When I want a PB&J, it’s gotta be on “soft” bread from the store! My favorite for liverwurst is Russian Black bread, really just a heavy Rye. My wheat/white is just not the same…
@Gary Liseo Jr Gotta tell you that my kids never order a burger at Italian McDonald's becouse "the bun tastes like cake and the patty has a funny taste too, unlike meat". And this is how they described it since they were 3-4 years old and ended up having their first happy meal on some of their kindergarten friends birthday party that was thrown at McDonald's 🤣. Later on McDonald's in Italy came up with McToast, so when you order your happy meal, they ask you if you prefer burger or toast 🤣. Mc Toast is defined "edible" becouse "the bread isn't cakey and tastes more bread like and the ham tastes like ham".🤣
Mangiacake (cake eater) is actually a derisive term used by Italian immigrants to Canada to refer to the English-speakers who ate this kind of bread.
I totally see what he means. As a European, barely anyone eats "sandwich bread" here, unless they want to eat toast. No one eats it untoasted
@@kattherat1309 Yeah, true, but the fact is that on average the American "toast bread" has got 5 times more sugar in it than the one we're used to, so it really does taste cakey!
My local bakery makes awesome Rye bread which has only water, rye flour, yeast, and malt.
Due to its natural acidity, it doesn't allow mold to grow easily.
When I keep it bagged in some foil, it can last over a week, and still tastes pretty good.
Even if it's on its last leg, I can still make a great toast out of it. So much better than most mass produces breads.
It's also dead easy to make your own!
Best bread unknown close to wheat bread; 3 seed bread. They taste good when fresh and next day toast with something more complementary.
I work in the bakery yet I don't bake since I'm a clerk.
Look up Norlander Bread. Beats me to why it looks so hard, bitter & looks identical to Plumcake. The Europeans like it and last for more than a week outside norm temps. Packed with concentrated nutrients due to it being stone hard.
I can go on with many variations of bread than shapes. We even made PROTIEN Bread. You read that right. That is nearly half nutrients of Norlander Bread.
Rye and Diabetic are good alternatives but I go with the 3 seeds bread. Chia bread is a healthier version of white bread.
Send a sample to lab, you maybe surprised.
Bit late but if your bread is edible (without adding liquid) after 2 or 3 days; there's stuff other than what you have listed in it.
Also the acidity would need to be pretty high in a water heavy bread -it will taste sour.
So happy to see these do-able garage projects 🔥
Interesting and informative. But it doesn't explain why the breads on supermarket shelves today are noticeably even *worse* than the same ones from many years ago--in texture, flavor and the ability to make decent toast. Even considering all the mergers and company buy-outs through the years (where the major bread manufacturers now total only 2 or 3), I'd really like to know what processes and/or ingredients have been changed along with them.
I am from switzerland and my dad always does his own bread at home, if your bread is rockhard after one day, you do something wrong!
Our bread without additives, just spelt, water , salt and fresh yeast is edible for almost a week, yes the outermost inch or so gets hard and needs to be cut away, but at least at the beginning, the 2. or 3. slice is still good.
I agree. My home-made wholemeal bread lasts several days. I keep it wrapped up in the fridge.
That can not be true. You must be either a witch or a liar since US experts said the opposite of you.
I'm from Germany. I grew up calling "sandwich bread" "toast". Basically, all my life, I though of it as "raw toast", and I have never eaten "sandwich bread" untoadted. We take bread very seriously in Germany. (Also, bread from my local artisanal bakery does not mould within three days and does not go stale as fast either.)
Same here in Poland! Though my ex actually ate it on sandwiches, so I had a chance to taste it on a sandwich. Really odd to eat a savoury sandwich with sweet bread, didn't like it.
@@bluefox5331 it’s EU regelations lots of US addicties are bannedin the EU.
@@H1SCOTTY nah it's just culinary culture, nonexistent in the US, just like public transportation or healthcare
The first time I actually tasted toast bread was in UK. I absolutely fell in love with toasted bread then, and when i tried it back home with traditionally baked bread it wasn't nearly as good. Toast bread is really only good for toasting.
@@HQbaracuda What "Americans" are you talking about that don't know about bread? You Germans can't even afford the only car you've learned to make let alone know ANYTHING about Americans... dear.
Very informative. I bake my bread weekly and place more than a few days worth in the freezer and the rest in the refrigerator. No mold issues. I also make my bread with real whole wheat in that I grind it fresh. That is much tastier than using any grocery store flour. Another video could cover why modern commercial flour is crap.
Do you mix the wheat flour with bread flour? Most online recipes do so. I’ve heard pure wheat flour bread doesn’t rise and isn’t chewy.
There’s something so magical about a warm slice of sourdough with melted butter.
if you dont cut through the bread it stays fresh longer, its just when you expose the inside to air. Also you can just wrap it in plastic and it stays soft, even gets softer. If you keep the sandwich bread out in the open it gets hard too btw.
ב''ה, surgical cleanliness of hands helps as well
and you can put the thing in the freezer too
In France neither of those are normal or real bread even the homeless wouldn't want it here
It still surprises me that most people don't know that
ESPECIALLY if you're cutting it straight out of the oven. Give it time to rest and cool before slicing, and you don't lose so much moisture as steam.
Using a "tangzhong" instead of conditioners is pretty miraculous for longer shelf life and an industrialized-like texture, highly recommend home bakers giving that a try.
Shoutout to Japanese milk bread.
Stay fluffy, my friends!
@@deadfr0g wasn't tangzhong came from China? Do Japanese milk bread use it?
@@bareng-an221 yeast! pun intended
Add some CBP methods, lots of yeast, high speed mix etc
@@SteveWrightNZ explain further
It’s hard to hate on it when it does exactly what it’s made for quite well. Regardless of its other qualities, gotta give that much credit.
The sugar content and its impact on American health ?
Around 8:50, he mentions that acidity reduces browning. For anyone curious, the reason is that the Maillard reaction (browning) happens more in alkaline environments. (See edit!) That is the reason some crispy chicken wing recipes suggest coating with baking soda, an alkaline substance.
Edit: What @Henric von Winklebottom wrote is probably the correct explanation for the chicken wing trick. What I wrote was an assumption but the explanation they wrote was specifically given in another video that I watched after my original comment. A better example for the pH effect would be the use of lye for pretzels as was noted by several people in the replies. I didn't rewrite the original comment to not cause confusion on the context of replies.
And why traditional pretzels are soaked in Lye (aka drain cleaner), an even stronger base!
Not baking soda, baking powder. Trust me, *do not mix up the two.*
@@sonikku956 baking powder is equal part acid equal part alkaline tho
@@sonikku956 Baking powder is not correct, it is relatively neutral in acidity. Baking soda (Sodium Bicarbonate) is alkaline and correct. Powder has baking soda plus an acid.
Baking soda tenderizes the chicken, makes it more juicier but that’s added to the marinade. Baking soda and powder are both alkaline to be used in the batter/coating
Here in Poland this soft bagged bread is called "Chleb Tostowy" which means Toast Bread. it's cheaper than regular bread and last longer but basicly everyone just buys "real" bread
When it comes to prices which is more affordable? Here in America all of the “real” options are 3-4 times more expensive than their alternatives. Everything from cheeses to breads to “meats”
In germany we call those bagged soft loafs "toast bread" bc we rarely eat it without putting it in a toaster
It was a huge revelation to me when I'd discovered that the presence of additional water actually enhances browning, and I still have no idea why that works. I'd love to see an episode about that in the future.
My guess would be that I’m things like pizza dough it enhances contact with the hot surface in things like bread it likely helps because you can either make bread moist with fat or water and fat doesn’t evaporate like water does in addition to that crispiness is created by water leaving pockets in things and more water equals more pockets to get crispy
On my screen, the comment right above yours explains it lmao. The guy said that browning is favoured by alkaline substances.
He explained it.
@@sceplecture2382 Sure - he said it would create a gel....but what is that and why is it hard?
chain baker is a good UA-cam on that
I keep my soudough leftovers in a closed Pyrex dish. It's enough to keep the moisture in so the bread doesn't go stale, but the crust does lose crispness and goes chewy.
You can also rebake your leftovers for 10 or 15 minutes to revive old bread. The moisture on the inside turns back into steam and equalizes throughout the old loaf. Leftover bread also makes great toast.
I heard that putting a small dish full of water in the oven when you reheat bread helps with moisture and crispiness. Have you tried it?
@@radhiadeedou8286 that probably works well! If the loaf is especially dry, I'll usually pat some water all around so I know there's moisture to work with. I'll have to try it out.
@@radhiadeedou8286 I just run my stale bread under the sink quickly and bake it for a few minutes.it works great
a quick method is to sprinkle water on top and microwave it for a few seconds (overheating might lead to hard spots)
There's a chemical process involved in heating that frees water stored in the starch crystals. This is why stale bread gets soft when heated the first time. Subsequent reheating doesn't work as well because the reaction is not reversed when the bread cools down.
Very informative!! Thank you!
I like that they're on other sides of the store, makes my convenient trip all the more inconvenient.
Fun fact about "real bread". When making european style bread (I mean the eastern variant - half rye, half wheat from sour dough) you implement lots of these things like acidity, bacteria fermentation, ect. Even when making bread at home, good sign that you did a good job is that the bread lasts for 5-6 days, when stored properly. But the preparation is long, at least 12 hours of rising and mixing so it can be more expensive than sandwich bread :)
Add a couple of table spoons of olive oil to the dough and see the difference in its shelf life.
@@mark-yj5sg I use Avocado oil. Olive oil works well for focaccia. Flavor profile thing.
Quality has it's price. Bread is delicious and sandwich bread is more of a bad cake
@@fillmorehillmore8239 In slavic "traditional" baking, the fat used to make dough more moist and fluffy is lard. Might sound strange, to add lard, even to sweet doughs, but it makes for extremely enjoyable end product, the texture is really something special, nothing like frech or italian bakery I had oportunity to taste. Try lard for a bit of slavic vibe in your cooking ;)
@@mark-yj5sg Adding oil to your dough shortens gluten strands. The bread becomes less chewy. More like cake.
If you like it, that's fine. But some people like their bread 'long'.
First time I went to the US I was amazed how sweet and unusually textured the bread was. Thanks for explaining why.
yea foreigners love that "American bread" and "american cakes "too.. Just look up our " instant cake box " in the stores... they also make that different than if you were to make it from scratch.
The problem with the regular American bread being so sweet is some people eat too much of it can become diabetic since bread breaks down to sugar and that American bread is especially bad with that. The problem with the regular American bread being so sweet is some people eat too much of it can become diabetic since bread breaks down to sugar and that American bread is especially bad with that.
@@blackleague212 You can put American cheese on your American bread. :) Neither of them are whole foods.
@@sluggo206 I dont know what you consider " Whole food" so your comment is really none of my business.
@@blackleague212 yeah i have to disagree the thing i really miss the most about food from europe is a good bread.
I worked at a bakery.
Flour, water , cal-prop, ascorbic acid and corn syrup were the major ingredients I remember. There may have been a few other incidental ingredients.
We made hamburger/hot dog buns mostly, but also bagels. Don’t remember ingredients for bagels, even though I mixed both and worked in all areas of production.
I worked in production for 5 years before goi g to the office. 11 yrs total. Back in 94-2005 so… been a minute.
@@willhoward9865sounds like a disgusting chemical slop
So glad I clicked on this. Over years, I had noticed these differences and had similar ideas, without the knowledge of what they really were. It seems so obvious now.
I love how many times he mentions other topics from his channel, from the malted barley syrup, to the retrogadation and the alcohol in breads. It feels like I'm having a crash course in the science of bread
Really gives you that satisfaction of, "Hey, I know this one!"
My grandmother used to bake bread every week. You can make homemade bread last a week if you want to, you just have to wrap it in a plastic bag and put it in a dry place that isn’t out in the open. We used to store it in the oven that wasn’t turned on. Worked wonders for us
Just goes to show how stupid the average person is. Air makes everything stale. Cookies, chips, crackers. Keep them in an airtight container or bag and it will keep much longer. No
I don’t have the time to bake every week because I work a lot of long hours, but when I do make loaves that’s exactly what we do. I have a half loaf in the oven right now if milk bread that still tastes fresh baked
@@OmegaFire11 i hope you get more time to bake more bread.
it took me a couple years, but I finally managed to get my mom to bag bread and nuns in plastic instead of leaving them in just the paper bags.
@@OmegaFire11 woman used to not work and that had many benefits for everyone but people forgot about
I make my own! Takes no time and minimal ingredients 😋 I’m sick of eating whatever this mess is…(it’s not feasible to keep bread fresh ) keep it in the freezer, thaw it out a few slices around a time, and it is perfect!
I had no issue baking bread with honey and putting it covered in the fridge. I always got soft cuts from it and lasted a whole month.
If you left the bread out overnight… of course it went stale.
Put it in a bag or bread bin to extend its life.
Yeah I wrap my loaves in a tea towel and but it in a bread bin. It stays a lot softer that way
@@cryptidofthemarshes1680 my grandma did that. It’s my preferred way also.
My wife prefers that crunchier outer crust.
I think we can both agree that leaving it out overnight will obv cause it to stale like in the video… which nobody would do on purpose (for French toast maybe)
I think as much as some chefs might want to scoff at this product, this is the product that ended up feeding millions and millions of people and providing calories for those who need it and literally cant buy anything else.
Even absent of the money angle, it's a way to ensure consistent safe food that lasts a long time on the shelf with less effort. Even if money didn't exist, it would be a phenomenally important development all the same, allowing relatively small teams of workers to convert raw calories into reliable and safe food for large amounts of people.
Factory bread at least tasted like bread when I was a kid. Now, they use so many chemicals, if you happen to be a high/super taster, it all tastes as if dishwashing liquid is a significant ingredient.
@@cliftonmcnalley8469 What? it tastes fine
@@cliftonmcnalley8469 the bread we get from stores is always quite yummy to me, but good god i hate shitty school lunch breads that taste of bleach
But it is a lie tho
Because it is "empty" calories with no importan amount of nutrients like vitamins or all of the aminoacids
You can consume enough calories and still be malnourished
I remember returning a loaf of bread that I had purchased the day before because it was moldy. I had extreme apologies. I told him do not apologize, this only tells me that you don’t have junk in it to keep it from molding. This is telling me that this is good bread and the real thing but I want. I always want to this bakery until I moved away. The bread was delicious, but it would not keep for a long.
Day-old bread was actually an important ingredient in cooking at one time. Milk bread is one good way of using it for breakfast. Crumbled in a dish pour milk over it, and enjoy. Using whole milk is best, using whole unprocessed, straight from the cow is even better.
very interesting and informative, I loved the "because... Science" bit
This explains the miserably short dates on most breads at my Trader Joe's--a lack of preservatives. I feel lucky if I can get it dated 5 days away from when I'm shopping. Most of the time, I just bring it home and use a few slices for whatever current purpose I have and the rest goes straight to the freezer. Especially if toasted when coming out, it still serves very well.
Freezing pre-sliced bread just works really well
I make bread on occasion and it's great! However, it's only great for a VERY short time. The next day it's only good if I microwave it to heat it up a little. The third day it's crap no matter what I do.
Donuts are even worse about that. I used to stop buy a donut shop I knew and buy a couple of un-glazed donuts. I loved them that way! No sugar, just fried dough! Fresh from the grease those are excellent! But the reason they glaze them it to keep them from getting stale, which they do in less than half an hour if not glazed.
Most people think icing on a cake is for flavor and or looks. But in reality, people starting putting icing on cakes to make them last longer. Without icing a cake dries out very fast. The icing seals it up and make it last for days instead of hours.
That is the reason why there are numerous foods made out of stale bread in european cuisine. You can make a kind of dumpling with it (Semmelknödel) or knead with butter to a dough-like texture and use it as cheese-alternative on Gratins and the like. Very yummie and my children love it even more than the cheese. Fry the stale bread in some oil and you get a topping for salads. Or cut it to sticks/thin slices, dry thouroughly and eat as Snack with a dip.
I mean that's what actual food does..it spoils and fast. That's why day old bread recipes are a thing.
@@evil1by1 Honey? Very dark chocolate?
As someone who has collapsed an de-gassed, the second hand embarrassment was the most troubling experience to be honest.
IBD?
@@jhoughjr1 I'm guessing lung puncture.
@@General12th More like falling and farting, or worse.
Looking for this 👍 Thank you
better out than in
I live in a highly walkable European city. So when I want bread, I just walk like 3 minutes down the street to the local bakery and get whatever soft, fresh, hot-from-the-oven normalbread I want at that exact time. If I don't use all of it I just throw it away or give it to the pigeons or something. I can't think of any reason I'd ever want to store bread for an entire day, but you can put bread in the freezer so long as it's wrapped up. My aunt probably bakes the best bread I've ever eaten and after about 4 hours her bread has already started to get noticeable harder and drier, so ideally you'd just eat it within 2 hours of baking. It does require putting a bit of thought into timing things, but being a huge bread snob has brought a lot of deliciousness into my life, and probably improved my health, I'd highly recommend it.
I used to store my bread in the cupboard or freezer because i learned that you should never keep it in the fridge...but in the cupboard it would often go mouldy before i ate it all. If you want your home made bread to keep longer, store it in the fridge and heat it up right before you eat it. It should last for a couple of weeks in the fridge and heating it to around 140F reverses the retrogradation and it's near as good as fresh bread right out of the oven. If you're taking sandwiches somewhere that you can't heat the bread, slice your bread before you freeze it and then you can take small amounts out at a time to thaw.
Regarding homemade bread 'shelf'-life, it's also a factor of dough hydration and how far you bake it. I use 80% hydration on my no-knead and I underbake it slightly. Cut the loaf into quarters (only after it's cooled down) and freeze the other 3/⁴ - that'll maintain moisture. Using a breadbox also works wonders (at least wrap it in cloth).
Lastly, you can rehydrate bread by either misting it (ideal) or splashing some water on it. If you're toasting it, you won't even notice! Or you can also microwave it for 5-10sec at low power and that'll get it soft again.
Sounds like you’ve just written your own great dissertation. 👍
What kind of bread yo do that lasts only one day. The ones I bake last about 5 days. To save it from drying just use some container or plastic bag
Literally just reuse a plastic bag for bread. Problem solved. It now lasts for a week.
@@MonkeFlip2000 he probably left that bread just like that on his table without even any cloth over it.
We grind it to crumbs. . .breaded pork chop, shrimp, veal scallapini endless cooking ....always helps that can gage what your doing and know what to do
The Pullman Loaf, pain de mie, etc. was created as a bread with a tiny crust. It was created in Europe in the 18th century. It was nicknamed “Pullman” because it was used in American Pullman rail car restaurants since its rectangular shape was space-efficient for storage.
Huh. I always thought it was because the long square loaf looks kind of like a rail car.
Covid 19 paindemie
i love those godddddd
Oh I just figured Pullman is what the waiter told you to do to take your bread
If you don't store your selfmade bread properly you don't have to wonder why it crystallizes. You can reverse the crystallization process a little bit by putting the bread under water for a short time and warming it up again, but this only works once. Normally a bread lasts 5 days when it is cut. For this to work, the bread should be placed with the cut side on a board so that the crumb shields the bread.
The bread will only last longer if you add food that gives the bread more moisture, such as potatoes. This is especially important when you make bread from other grains such as spelt or rye or emmer grain.
Greetings from Germany.
The ingredient list and amount of sugar is much lower in Europe and other countries outside the USA, so it’s not really like all that stuff needs to be in your bread, like the doctor made it sound like.
And toast “bread” here in the EU still lasts a week.
Even regular bread from bakers who still make it themselves, lasts almost a week.
More humidity and pressure here. Things are just different mate.
@@firelordkushrollever heard of a bag?
Regarding this kind of bread, here in Germany 🇩🇪 we mostly call this type of bread toast, because its the main kind of bread we do, well, toast.
By the way Adam, you remember your bread pizza recipe? In Germany we actually have the same meal concept, just done on "toast". Because the bread isn't pre-baked much, both the cheese and bread can bake and brown together, without danger of the bread burning before the cheese is brown.
Very popular variation, toast hawaii. Which is toast (sandwich bread), pineaple, ham and cheese.
Although it has somewhat of a bad name within germany, it's actually quite nice, easy to make and cheap food.
Anyway, good video as always, Adam! Love your videos.
Super interesting stuff man!
There's a joke in my family that my aunt was so picky she only ate white bread, so when they were living in Germany she always had to ask for "ungetosted toastbrot"
@@xifamilynetflixaccount7450 she would've loved the Dutch bread culture
Grilled cheese with ham and pineapple sounds good... will have to make that at some point.
@@xifamilynetflixaccount7450 she didn't even like Weißbrot (which is also just white bread but with a nice crust)? 😱
Have you tried "Kurdish flat naan". It can be stored for over a year. Just cover it in a dry area to keep it clean, and all you have to do is spricle a tiny amount of water and wait couple of minutes before it soften and be ready to eat. It is very health, No suger, no salt, no yeast and no fat. It is a transitional winter bread in the cold mountin areas of the Middle East.
Sounds Sus
So it's just pure flour?
@@crazydragy4233 bread can’t spoil if it’s never bread ;)
@CrazyDragy ua-cam.com/video/ykn7TZN-YOc/v-deo.html
The salt is optional for people with health problems. And the name differs based on the country, Iran, Turkey, Northern Iraq, Syria, Azerbaijan, Armenia, etc. It is an ancient simple recipy for survival during a harsh cold snowy winter.
@@crazydragy4233
Their description closely matches that of hardtack. Dry cooked flour lasts longer than raw flour, so many civilizations came up with similar breads and biscuits, made with the intent of being "dry flour storages". Nothing surprising, really.
It used to be that along with butcher shops every town had a local bakery. Not mentioned is the flour milling process. Milled wheat looses nutrition over time and more so if the wheat seed's germ is removed. Big bakeries require big flour mills. To make up for the lose of nutrition a process of enrichment is used.
Good videos, always trying to educate the public. I like that.
Yooo Adam, to increase the time you can eat your selfmade bread,simply put it into a not perfectly sealed container with 1-2 sheets of paper towels (depends on the mass of the bread). You don't need to add anything, just be aware of storing it correctly (fridge after 2 days). The container will max the time it takes for the starch to harden, and the towels will suck up moisture which might lead to mold.
I am storing wholegrains bread for 1-2 weeks, white breads such as polish potato bread for about 1 week....
Let the bread slice temperature before eating or throw it for a short time into the Toaster, delicious yw.
The one thing that totally boggled my mind both when the video mentioned it and in comments like this is why even store bread for that long. Or, rather, why do you _need_ to do that. Do you guys eat it one slice a day or something? In Europe where sandwich bread is not very widespread but traditional baked bread is virtually omnipresent and usually of very high quality (like if you've ever been to Germany or France, sandwich bread just becomes dead to you), a loaf is gone in 2-3 days tops. Even people living alone don't store bread for a week, they just eat it all while it's fresh. Also, nobody I know stores bread so that it becomes stone-hard on the second day. That just doesn't happen. It's like I'm taking a glimpse into another world where people eat common foods completely differently. :o
@@moozooh Yes, nobody stores bread for longer than a few days here.
On the other side what shows the stupidity of the guy in the video is comparing how long it took his "home grown" to dry out to a - as he put it "hock hard" state... Let's just omit the fact that the sanwdich bread is stored in a plastic foil bag and his was clearly just put on the table to dry out completely... I'm pretty sure he could've stored his own bread for just as long if done correctly...
@@moozooh no, you eat it whenever. It's there for when you need it.
Unless you have kids. Then it's there for volume and quickness.
Take hard bread like that, smear it with butter or margarine and nuke it a few seconds and it’s perfect
Just to add that if the bread gets stale, all you need to do is pour water over it (not any sliced ends, simply pat some water on those) then chuck it in the oven and heat until the crusty is crusty again. Almost tastes as freshly baked!
Thank you, I'd wondered about the drastic difference in texture between homemade loaves and sandwich type. I still love both, just for different occasions. Btw, ANY bread will take longer to stale or mold if it's kept in a closed plastic bag in the fridge, & you can soften & refresh hard staled bread w/a few seconds in the microwave.
Omg, thank you for the shot on how your bread looks the next day. I recently started baking breads and was wondering why my homemade bread only lasted 1 days!
Bad storage would be why. Even a dense bread will last 4-5 days. Store it cut side down. If you leave a cut exposed to the open air, of course it will dehydrate.
love how a lot of the comment section is just *roasting* Adam on proper bread care.
This is something I learned watching/helping my parents cook that I apply to pretty much every food I make, bread included! When you're done making bread, put it away somewhere. if I make a lot I tend to freeze most of it and store the rest in a plastic container in the fridge, keeps well and doesn't grow moldy and stale.
DONT leave food out and open to the air for a long period of time! Of course your bread got stale in one night you left it on the counter with no cover! We have these marvels called BAGS and CONTAINERS and THE FRIDGE meant especially to KEEP YOUR FOOD EDIBLE LONGER!
I once read that biscuits were originally sort of rusks made by putting yesterdays bread in the oven to sort of crisp it. The etymology of biscuit is Latin via old French for twice cooked.
Yep. Same with "biscotti".
I want to take a moment and appreciate this for what it is. a wonderul example of being factual. I appreciate these kinds of videos and shared this with my mom. Thank you kind sir and keep up the great work.
When I visited relatives in Spain, the fresh baked baguettes from the neighborhood bakery were far more flavorful. But they had to buy it daily, usually before 7 AM.
I normally buy 2 semi-artisanal loaves of Sourdough bread about once a month from a stand alone bakery. Baked on premises that morning and not sliced until I buy it. When I get home I immediately freeze the loaves. I has 2 slices today with ham for my very late breakfast. I take the slices out frozen and give then 24 seconds in a 1200W microwave. Then I put in the ham, Dijon Mustard and a single cheddar or swiss cheese slice. Then I give the entire sandwich another 30 seconds in the microwave to just begin the cheese melting into the bread. The bread is always as soft as it would be only a few hours after I get home. In spite of having 1/2 of a Quesadilla for dinner I can still taste that delightful sourdough flavor 7 hours later.
The crust is also slightly softer then it would be if I ate it when 12 hours out of the oven I also get no mold on it ever. In the freezer the bread gust goes into stasis for at least 2 months. Though past that the water in the bread will start to sublimate away in a noticable amount.
I'm quite proud of the fact that I can help make over one hundred thousand loaves of bread a shift that in my mind is helping to feed over one hundred thousand families a day that makes me feel like I contribute.
PS I love bread.
You contribute vastly more than Adam Ragusea or the nerd from KState in the video (no offense to either of them, they seem nice).
But you are labor (so am I). Things only happen because we do them. You should be paid a lot more.
Have a great day friend!
I bake my own bread,alternating between a sourdough rye and a pan style white bread using a challah recipe, quarter cup each of honey and olive oil, as he points out this does keep longer than the rye. One thing I do with both is avoiding cutting until the bread is fairly cool, this keeps more moisture in the bread instead of escaping as steam.
I know you're right about waiting to cool. But that crunchy scalding hot heel is so good! One large end of my loaves are always butchered within 10 seconds of leaving the oven. Finger burns are common!🔥🔥🔥
@@cratecruncher6687 I do know what you're talking about, nothing like hot from the oven with lots of butter
yeah and also if you put the bread in a bag it will keep for a days!!!!!!!!!!!! This mongrel left it out in the open for 24 hours, essentially he knowingly wasted perfectly good bread and LET IT GO BAD. Yeah put it in a bag, keeps for days.
Who gives a shit
If the butter (or margarine) doesn't instantly melt on contact, it's too cold.
Wow, thanks for explaining, good to know!
I make home bread with a bread cooker, and I use only very basic ingredients - flour, water, a bit of sunflower oil, salt, a bit of Vit.C powder, a bit of sugar and of course, yeast.
And the bread is very soft, like the one you show, and very tasty and nice, but it doesn't have all of these additives and it doesn't last long. You can eat it for 2 days, on the 3rd day it's usually starting to mold and you need to throw it away.
Sandwich bread in the UK, which was regulated to reduce the additives compared to American bread, comes out the same way but lasts about a week, so it's interesting to see the spectrum of no additives lasting for 3 days, some additives lasting 7 days, and lots of additives lasting two weeks.
@@GeorgeP1066 I have never seen such a bread, that can last 2 weeks. In my country even the commercial bread will not last more than 4-5 days.
@@moetocafe I thought the scientist in the video was saying that the preservatives allow the bread to last up to two weeks?
@@GeorgeP1066 probably no preservatives in bread here, but even if you want to buy such bread - you won't find on our market. In that regard, I'm glad, that our food market seems to be a bit more cleaner, than in other countries.
I’ve been wanting to bake bread that is more similar to sandwich bread, so this video was very helpful for understanding how I can change the recipe and process to help achieve a more sandwichy loaf.
Yea I did that too. I've studied quite a bit of bread science through youtube and there's a recipe I've come up with and it tastes and feels great so you might wanna try it out!
For 500g of all purpose flour
* I use 62% hydration (percentage is in relation to the flour) which equals 310ml of water,
* 10g of salt (2% of flour),
* 8 grams of dry yeast,
* 2 to 2.5 tbsp of sugar,
* 2 to 2.5 tbsp of oil of choice (use a bit more if it's butter because it has some water in it),
* 0.5 tbsp of vinegar.
I use a breadmaker as oven so I don't have to deal with tempreatures so I'll leave that to you but the process goes as follows:
1) I make a preferment which is basically a bit of flour, water and yeast from the main recipe (you can search for this online if you need more information about it) and so I used 100g of flour and 100g of water with a pinch of yeast and leave at room tempreature until doubled (usually takes 8 hours) and put in the fridge to use the next day. Preferments have two many goals: enhance the keeping quality of bread by slowing the growth of mold and it also enhances the flavor a lot.
2) I also make something that will keep the bread soft and moist for longer, it's called tangzhong and it's a portion of the flour mixed with a portion of the water that's been boiled to roughly 100C. For this one I use 100g of flour and 150-160g of water (160g because some of it will evaporate) and add the boiling water to flour then mix it until I get a properly mixed dough. Wrap in plastic wrap and keep in the fridge for the next day
3) The next day add all the ingredients together and knead for at least 5 minutes or until you feel the dough has been mixed well and it has built some tension
4) Fold into a ball and allow it to rise until it's almost doubled.
5) Degas it and fold it into the appropriate shape then place it in the baking tray
6) Allow it to proof until at least doubled (I hope you know when a dough is ready because different tempreatures require different times, it might take even up to 2 hours).
7) Bake for 1 hour. You know your oven better so you know what tempreature you need for it but keep in mind that you want to keep it soft so you should not bake it too high plus sugar (and oil) will make the crust brown much much easier.
@@rossobrink8097 amongus
Check out Pullman pan bread
@@rossobrink8097ty
I'm glad you posted the recipe with vinegar I was just going to ask you guys if we could add vinegar to prevent molding
Ty
@@madeinussr7551 actually vinegar is a must-have ingredient to have the same taste profile on top of all the rest qualities