Yes, calling ordinary processed food that is highly popular and never hurt anyone "poison" certainly makes you seem like a very agreeable and reasonable person. Greatly adds to your credibility.
Your bread expires in 9 days?😮 In the Netherlands we don't want bread that is older then a day. If you go to the supermarket to late, you can only get cheep bread from the factory. What is not as good. And you can only get it if your lucky. We like it fresh. Come to Europe, and we will show you what good bread is. But maybe you won't like our food. Not salty or sweet enough. At least that is what I heard what some Americans think about European food.
Girl, freshly baked baguette (France) or Kaiser rolls in Germany or Belgian sandwich rolls or freshly sliced bread in The Netherlands every morning, that's why you want to get up early!
@@alessandroroveda2859 An Italian baker moved to my hometown of Tampere, Finland. I got to taste some of their traditional breads from their new bakery when I worked as a cook. Italian bread is no joke.
50 hour week has nothing to do with quality of bread. You can still buy it sliced and freeze it, and eat one slice a day. Quality doesn't exclude convenience. Actually it does have something to do - if you work so hard you should eat well.
In Slovenia, this sliced bread is not called bread but toast, and it also spoils within a few days. Bread is in the form of a loaf. Otherwise, we have various bakery products throughout Europe, and the most important thing is that the best quality breads have 24 hours of rising, predough and fermentation, such bread is naturally fresh for several days, without artificial additives. However, the price is suitable for this.
in France it's a religion I have traveled almost everywhere in Europe , in Spain and in Italy there is a little bit of this love of baking, in Belgium and the Netherlands a little bit too but in the countries of 'Central and Northern Europe like the Anglo-Saxons, bread would make any French person depressed in less than 2 days
You guys in the US don't eat bread that's sweetened , filled with addtives , coloring , ultra processed whatever. In Europe we call that stuff cake ! BTW, dear lady I know that stuff I was born in Australia and we also called that stuff bread over there so it's not just the US .
I live five minutes walk from two bakeries and two grocery stores that also sell fresh breads. I live in a city, but not in the city center. And rent for a two bedroom apartment is lower than minimum Polish wage, so... there's lots of room for improvement in the U.S.
If bread has about seven times the amount of sugar than you would expect, it's poison. I've never understood why US bakeries add additional unrequired ingredients to bread. It's just up-front cost that's going to be passed on to the consumer.
Profit my friend, nothing but profit and fuck the health of consumers, in any case they will have to spend on health care or health insurance and the circle is closed.
One reason for the low availability of bakeries, for example, in the US is the zoning. Huge areas where people live are just zoned for single family homes and it is illegal to build anything else. Even if in some cases you can build something else, like a neighbourhood store or a bakery, since the distances are so huge, people would use their cars and instead of the local shop or bakery, they would just drive to the MEGASTRIPMALL (well, Walmart in most cases) and buy everything there. If you're already driving, might as well drive a few minutes longer and get all the rest of the stuff you might need. There's just no reason for anyone to even try to build bakeries in the US except in some bigger cities and only in the city centers. In most other countries you can have some light commercial stuff mixed in with apartments and houses so you can have people living near the local stores and such.
In Sweden we have a good and wide bread culture as well. There are bakeries all around and most Supermarkets bake too. We can eat fresh bread every day.
In Ireland, fresh Brennans bread with Kerrygold butter, along with slices of ham and cheese, and topped of with either Tayto or King brand cheese and onion flavour Crisps (chips) is manna from heaven. After 3 days when the bread has lost its freshness its only really fit for toasting. I call the end the heel, but others have different names for it.
German living in Hamburg. Yes the French have great bread, no doubt. Especially when compared with the standard fare available in US stores. But I doubt that even the French would make the claim that they got the best bread. As with all matters of taste this is personal, yet I would give the crown for best bread to the central European nations, be they German, Austrian, Swiss, Polish, Danish, you name them. As a German I'm tooting the horn for Germany's handcrafted bread since we've even got a national bread registry by the bakeries' association that have over 3000 distinguishably different bread types. That's pretty much a great indicator how much we Germans abso-frickin-lutely love our bread (as Barbi from Geography Now stated so apptly but he got the number wrong; he said only 300 vs 3000). Edit 1: at the 8:43. Those 94% of Parisians live less than 5 walking minutes from a bakery. Not car minutes, WALKING minutes. Oh, and this walking is a casual stroll, not some energetic power walk. For German cities the same is applicable here. I live less than three minutes from one bakery of a very small chain (Nehberg) as well as one grocery store where they bake up the delivered dough fresh. Which is standard practice in Germany: it adds the wonderful aroma of fresh baked bread to the atmosphere of the store incentivizing you to buy more as it triggers our olfactory sensors which are the single strongest memory trigger in humans. Nothing is as strong as good smell. So yeah, they are doing that on purpose to boost sales. But yeah, it also allows you to get warm, fresh bread from even the most basic grocery stores here. It may not be the greatest handcrafted dough but hell is it galaxies ahead of US factory bread.
I do make the claim, when german bread IS quite good, it honestly isn't as good AT all (in terms of texture and taste, Always seems heavier and was not given raise), to me personnally. A french living on the border w germany
Another person who speaks without knowing the smell and taste of a baguette freshly taken out of the baker's oven, even me who no longer eats bread, I pass in front of the bakery to enjoy the smell.
I d say Germany has a lot of different breads. So if you re looking for something Clunky, you ll probably find what fits you there. France has far fewer but done perfectly. So you won t find a weird pumpink seeds sourdough rye bread😅 But the white baguette will just be perfection. It boils down to either perfect few or good enough multitude.
@@ChristophErnst-lr5ub In France, there is as much bread as there are types of cheese, around 1200. (And no, it's not just the baguette and it even exists in numerous variations).
You know, one other thing Americans do wrong: You really don't need a gallon per 12 hours. Three cups per 12 hrs is enough for most. Of course when you sweat more that must be increased, but the amount you drink is ridiculous.
American and English bread is awful. I don't know even how they dare call it bread. it's food poisoning, plain and simple . I would not feed my dog with it because I love my dog
We have small bakeries in Sweden and larger grocery stores have their own bakeries in the store, but in addition to that, we have some larger bakeries that are more of a bread factory. One of the biggest is Pågens and they have several healthy breads but the one that most resembles the white, sliced bread from the USA, and is made to be toasted, is called Jättefranska (giant French bread - fensh bread is the Swedish name for white bread). When I read the content, I only see one additive, which if I understand correctly must be reported even though it disappears in the baking process. This is the content of Jättefranska: Wheat flour, water, syrup, rapeseed oil, sourdough on wheat, sifted rye flour, barley/barley malt, yeast/yeast, salt, flour treatment agent (ascorbic acid). This showed you can have bread with real ingridients even if it is baked in big factory-bakeries
Fun fact : around the 90s, during about 10 years, bread quality started to decrease dramatically in France. Bakeries were just selling...bad-tasting bread, like, right from the freezer, made from highly-processed flour, etc, etc... Fortunatly, the bakery industry got their shit together and went back to making good bread, but things got pretty depressing for a while. To this day, I wonder why, the change got reversed, did they loose lots of customers (since, you, know, making your own bread isn't that difficult)? Maybe the processed floor used nowadays in some bakeries is of higher quality? You still see bread that is defrozen, but it's mostly in supermarkets, and yup, it's still disgusting. Point is, fresh bread almost died in France, but it somehow survived and thrived after a while, and it's a miracle that I can't explain to this day.
Some years ago. Alright, many years ago, I was a parent helper when some wee smalls had a trip up Somoma valley. They got covered in mud, and then they made bread (after the de-mudding) and put it in a stone oven. Flour, water, salt, yeast. Then they had it for breakfast. They were delighted. Best thing ever. (TBH, it was rock hard, but there we go) Most of them had never seen bread bread, It was something that came out of a plastic bag.
Here in Spain it's very common especially in more rural areas to have a van come around every morning hooting all the way that sells bread. These are freshly made at a local bakery and it's the bakery that brings it to your door. You can even have a standing order with the bakery to bring you fresh bread every morning, and you just leave a material bread bag hanging on the window that the "breadman" puts the bread in, and can even leave notes in the bag if you want something extra added, then you come back from work and you have your bread waiting for you, fresh every day (including weekends). You can get a softer bread that lasts a little longer like maybe half a day more, which you use to make a "bocadillo" (a kind of sub) to take to work the next day. It's cheap and very accessable, and a lot healthier than more industrial options. And of course, any left over bread that has gone hard can be used to make "migas", or for birds, or bread and butter pudding, torrijas, etc.
What you call bread, we would call a very badly made cake French bread is very good but I prefer German sourdough bread. Polish sourdough bread is also very good.
@@americangirlreacts you doubt if you like them or you doubt it’s sourdough bread? Some so called sourdough breads only taste like them because they’re yeast-breads with a sour flavor. Usually you can control it with the holes in the bread. (Very) small holes, evenly spreaded through the bread, usually is sourdough bread. Large/larger holes mostly at the top is yeast-bread.
I work in a bakery in Belgium. Our breads get baked fresh every night. When we open at 7 am some of the bread is still warm from the oven. It gets sliced and packaged fresh for every costomer (nothing pre-packed) and by the end of the day there's not much bread left. What is left is thrown away because bread needs to be fresh every day! You cannot store the bread for more than 2 days because it will become moldy. It's fresh and the only ingredients are: Flour, yeast, salt and water. I do not even want to try American bread, sorry!
Bread and Cheese - the simple food preservation we've had for thousands of years, along with booze. Don't forget the drinkies. Bread, cheese and wine - ok maybe Popcorn Chicken too but those 4 and I'd be golden..
The "bread" you've got there is considered "Toast" in Germany. Toast as a kind of bread does not need to be toasted to be considered a "Toastbrot"... 😅
America's bread is classified as cake in the UK / EU & Australia NZ. Our supermarkets usually have a bakery on site. So we can choose between the pre-sliced or the fresh bake 🍞
Generally america seems to have half loaves too. Like the loaf you held up is much much smaller than the loaf of bread i can go buy for £0.40 in tesco, a 5 minute walk from my house. And if i go to a bakery and ask for sliced bread theyll just give me a couple slices free because they dont really sell full sliced loaves lol. A lot of our supermarkets have fresh bakeries too btw with automated bread slicers. You can go in get a fresh baked loaf of delicous bread and have a machine auto slice it for you right there at no extra cost. Also 50 hour work week is wacky damn i feel bad, i just spent a month in spain and i didnt even use all my paid time off, and my full time work week is 32 hours lol. Same with juice too BTW, you can usually in many supermarkets just grab some oranges in the oranges section and throw them in a juicer for fresh OJ at no extra cost, kinda like some wholefoods but instead of bieng at a rip off supermarket theyre in budget shops like LIDL and ALDI
Fyi if ever you want to experience the same come north to Quebec Canada. The only province in which french is the official language and where we possess nearly 2000 bakeries (boulangerie) for a population of nearly 10M (vs USA 340M for 3000 bakeries)
And that is not only france. Germany is no different, but with more darker breads mixed in. And the north european nations have a very nice culture of bakery aswell. And just to make this clear, its not only industrialisation. Theres a lot of machines baking bread here in europe aswell, but they made actually usefull bread with it :D
When I see US bread made in a factory (like Wonder bread) I can't help think that it looks fake; it doesn't look like real bread, it looks like something made out of plastic foam made to look similar to bread. Real bread freshly baked with a real crust is so delicious. The bread itself is so tasty that you don't need anything else than butter on it to truly enjoy it. Like the message in the video says: Europe prefers real bread. A typical white bread baked by a local bakery that makes a lot of bread contains the following: Wheat flour, water, yeast, salt and syrup (syrup only added as yeast nutrition).
So there are many reasons why the US has highly processed food substitutes instead of bread but I'm going be crazy and say it is all down to a built environment that requires cars. Which in turn is down to the way that ultimately oil companies and car manufactures fund politicians and thus get to say what infrastructure gets built and which laws get passed. The end result being, no one in the US finds that every day they just happen to walk past at least one bakery whether they need bread or not.
France has very good white bread and if you are in some of the old rural airies you can still buy some of the 'old style' heavier breads that are hand made and baked in wood ovens but thanks to supper markets, France has lost so many Boulangeries. Incidentally: to be able to call yourself a Boulangerie you have to make your bread on the premesis and baguettes (by law) are only allowed to be made with flour, yeast, salt and water. I have not travelled in Scandinavia so I can't comment on their bread but for white bread I like France and for the darker, heavier breads and rolls I prefer Austria and German for bread and rolls. I also like the old style Polish rye bread without the added sugar. There is also a difference in the type of wheat that a country can grow. In the warmer climate's you can grow common wheat/light wheat which is lower in gluten but in the more northern countries you have to grow what is generally called red wheat which is higher in gluten even before manufacturers put more gluten in the mix - and do not even get me started on the additives - as specially the iron. I could write volumes on this subject - and I probably have 😊 I wish you well.
German here: What you showed, isnt even called bread here. We have a different name for it. And we also have tons of bakeries. I live in a medium sized town, but we still have at least 5 different local bakeries with at least 11 locations. And they all bake fresh at their location. Even those in supermarkets (3 of them).
We call each end of the bread just "the crust". For us Australians, it's the most preferred slice of the bread loaf. We are similar to France in respect to bakeries. France will always be number one in the world in my opinion but Australia is not too far behind. We have bakeries everywhere and I only buy my bread from the local bakery. Vietnam is a place I found make beautiful French bread and bakeries due to the French colonialism influence of the 19th/20th century.
Bread is SO easy to bake, c'mon. After a few times, you'll get faster at it, and you'll already know what you need. Love the smell of fresh bread in the morning, well worth it every time. Seems to drive my neighbors crazy, though.
i wonder wath a bread costs in USA? a brown bread costs about 2 euro at the plus supermarket here near me. mine stay good for a few days. i keep it in the freezer and take out the few i use a day. white bread costs about the same but far from the nutrition. i have no clue what a bread at the bakery casts. i don't go there, but probably double.
Untoasted Toast. Make a photo of the ingredients and insert it in your editor program as an overlay 😉 Baguette is not Bread, it's Baguette. Only German Bread 🇩🇪👌🏻 and sometimes a 🇳🇱 Tijgerbrood for breakfast or toasted and even this toast-style bread won't last long till you see mold. High fructose corn syrup is banned in the EU too but in the Netherlands you can get US softdrinks containing it...
@@americangirlreacts for me this is the best place to be. Living on the german side (cheaper) of the border and having the best neighbors you can wish for. 🇳🇱❤️🇩🇪
i dont get it.. wtf havent you baked your own earlier, it takes absolutely no time, (50 hours work week is just a stupid excuse), that way you can put exactly whatever you want in it .your white bread is pure poison.. and you can even get the kids to help out and that way maybe give them the healthy mindset as early as possible.. it's a big WIN/WIN
The butt of a bread, we call it ""een/ het Kapje. But euh we have real food, you don't so call it what it is filling fakery." and 3 bucks for that preservative filler fakery, wow that is expensive. Fresh-baked bread from a bakery here is not even that expensive. Supermarket bread, a lot is just mwah, most supermarkets have half-baked bread from large bakery factories they will just bake it off in-store, and that is not half bad. But it smells great and the plot is, to make you smell something yummy will make you want it, it is a marketing strategy. But ohh, from a bakery that great. But the absolute best is, when coming home from a good night out early morning like 05.00 walk out back of a bakery and knock on the door and buy really fresh baked still hot bread just from the oven, ohh you won't reach home with that bread LOL It is making my mouth water just thinking about that utter goodness. Thanks for making me feel better living here in the NL instead of America :)
Think anywhere in Europe has better bread than the USA. Even the mass produced bread is better in the UK. Some sliced bread in places like Spain gets close to American bread, sweet
Soapbox derby today: The bread is fine by me, just because you guys don't like it is no reason for Americans not to like it. If You don't want it then don't eat it, eat the type of bread you like, or just make your own,...but don't come here tying to tell people what they should or shouldn't eat, or what they should like in their products...take care of your own appetites and leave mine alone...okay off the soapbox now!!!
England have a lot of this disgusting "bread" to (as he hintend in the video). The american "bread" is even more disgusting than the english version (more sugar etc). You way think that I am a french hater. I am danish living in Luxembourg (sadly in Luxembourg we don't have as many "fresh" bakeries as I would like... it is quite bad actually but at least it is made fresh and then frozen and then heated up in our most common "bakeries"). In denmark, I had a cousin who worked in a bakery and every day they started to work at 4 pm to make hand made fresh bread and pastries etc every day (2 times a day usually). But when travelling in France, yes, there is a big difference... they know their stuff for sure
I live in the Netherlands and work 50 hours a weeks still I go every morning to the bakery for my bread. Local bakeries work at night so the open at 5.30 and you have the most delicious bread at work for lunch.
Industrial Progress is not always a good thing add Capitalism and you have a lot of people who are minmaxing their business and reduce the quality of the product.
Take it from a frenchy, from the awesome land of baguettes, saucisson, wine and cheese: american bread sucks and is downright unhealthy. Make your own.
Jonny Harris using _France_ of all places as an example for good bread when they literally have _one fucking kind of boring white bread!_ - That's UA-cam journalism at its finest!
Lived in France for 10yrs, “just boring white bread”, you obviously haven’t got about much, our village baker did a minimum of a dozen types, and they were all superb.
@@cissouille3222 Not at all, I love France and the French. But making a video about how the Americans messed up the pizza and travelling to Germany as proof would be just as ridiculous, wouldn't it? About the "lies": There are over 3,000 types of bread in Germany and German bread is on UNESCO's intangible world heritage list, not French bread, sorry.
Eating real food instead of highly processed ," food-like" poison is not the matter of being snobby... it is a matter of your health!
Yes, calling ordinary processed food that is highly popular and never hurt anyone "poison" certainly makes you seem like a very agreeable and reasonable person. Greatly adds to your credibility.
Ain't no way healthy food can be good for you!
I love Your reaction - no profesional microphone, camera and no..... It's just you. I like it.
Your bread expires in 9 days?😮
In the Netherlands we don't want bread that is older then a day. If you go to the supermarket to late, you can only get cheep bread from the factory. What is not as good. And you can only get it if your lucky. We like it fresh.
Come to Europe, and we will show you what good bread is.
But maybe you won't like our food. Not salty or sweet enough. At least that is what I heard what some Americans think about European food.
Girl, freshly baked baguette (France) or Kaiser rolls in Germany or Belgian sandwich rolls or freshly sliced bread in The Netherlands every morning, that's why you want to get up early!
same in czechia. we love our bread as well.
Come to Italy.....we have every kind of real bread....not fake as USA
@@alessandroroveda2859 An Italian baker moved to my hometown of Tampere, Finland.
I got to taste some of their traditional breads from their new bakery when I worked as a cook.
Italian bread is no joke.
50 hour week has nothing to do with quality of bread. You can still buy it sliced and freeze it, and eat one slice a day. Quality doesn't exclude convenience. Actually it does have something to do - if you work so hard you should eat well.
In Slovenia, this sliced bread is not called bread but toast, and it also spoils within a few days. Bread is in the form of a loaf. Otherwise, we have various bakery products throughout Europe, and the most important thing is that the best quality breads have 24 hours of rising, predough and fermentation, such bread is naturally fresh for several days, without artificial additives. However, the price is suitable for this.
Im Greece we buy bread from the bakery every day and it's fresh and delicious
in France it's a religion I have traveled almost everywhere in Europe , in Spain and in Italy there is a little bit of this love of baking, in Belgium and the Netherlands a little bit too but in the countries of 'Central and Northern Europe like the Anglo-Saxons, bread would make any French person depressed in less than 2 days
Northern Europe? Like Germany and the Scandinavian countries? I think you may have to check again.
You guys in the US don't eat bread that's sweetened , filled with addtives , coloring , ultra processed whatever.
In Europe we call that stuff cake !
BTW, dear lady I know that stuff I was born in Australia and we also called that stuff bread over there so it's not just the US .
as french people, I'm beging you : please american make your own bread instead of buying it at the supermarket.
I live five minutes walk from two bakeries and two grocery stores that also sell fresh breads. I live in a city, but not in the city center. And rent for a two bedroom apartment is lower than minimum Polish wage, so... there's lots of room for improvement in the U.S.
If bread has about seven times the amount of sugar than you would expect, it's poison.
I've never understood why US bakeries add additional unrequired ingredients to bread.
It's just up-front cost that's going to be passed on to the consumer.
Profit my friend, nothing but profit and fuck the health of consumers, in any case they will have to spend on health care or health insurance and the circle is closed.
One reason for the low availability of bakeries, for example, in the US is the zoning. Huge areas where people live are just zoned for single family homes and it is illegal to build anything else. Even if in some cases you can build something else, like a neighbourhood store or a bakery, since the distances are so huge, people would use their cars and instead of the local shop or bakery, they would just drive to the MEGASTRIPMALL (well, Walmart in most cases) and buy everything there. If you're already driving, might as well drive a few minutes longer and get all the rest of the stuff you might need. There's just no reason for anyone to even try to build bakeries in the US except in some bigger cities and only in the city centers.
In most other countries you can have some light commercial stuff mixed in with apartments and houses so you can have people living near the local stores and such.
In Sweden we have a good and wide bread culture as well. There are bakeries all around and most Supermarkets bake too. We can eat fresh bread every day.
In Ireland, fresh Brennans bread with Kerrygold butter, along with slices of ham and cheese, and topped of with either Tayto or King brand cheese and onion flavour Crisps (chips) is manna from heaven. After 3 days when the bread has lost its freshness its only really fit for toasting. I call the end the heel, but others have different names for it.
German living in Hamburg. Yes the French have great bread, no doubt. Especially when compared with the standard fare available in US stores. But I doubt that even the French would make the claim that they got the best bread. As with all matters of taste this is personal, yet I would give the crown for best bread to the central European nations, be they German, Austrian, Swiss, Polish, Danish, you name them. As a German I'm tooting the horn for Germany's handcrafted bread since we've even got a national bread registry by the bakeries' association that have over 3000 distinguishably different bread types. That's pretty much a great indicator how much we Germans abso-frickin-lutely love our bread (as Barbi from Geography Now stated so apptly but he got the number wrong; he said only 300 vs 3000).
Edit 1: at the 8:43. Those 94% of Parisians live less than 5 walking minutes from a bakery. Not car minutes, WALKING minutes. Oh, and this walking is a casual stroll, not some energetic power walk.
For German cities the same is applicable here. I live less than three minutes from one bakery of a very small chain (Nehberg) as well as one grocery store where they bake up the delivered dough fresh. Which is standard practice in Germany: it adds the wonderful aroma of fresh baked bread to the atmosphere of the store incentivizing you to buy more as it triggers our olfactory sensors which are the single strongest memory trigger in humans. Nothing is as strong as good smell. So yeah, they are doing that on purpose to boost sales. But yeah, it also allows you to get warm, fresh bread from even the most basic grocery stores here. It may not be the greatest handcrafted dough but hell is it galaxies ahead of US factory bread.
I do make the claim, when german bread IS quite good, it honestly isn't as good AT all (in terms of texture and taste, Always seems heavier and was not given raise), to me personnally.
A french living on the border w germany
Another person who speaks without knowing the smell and taste of a baguette freshly taken out of the baker's oven, even me who no longer eats bread, I pass in front of the bakery to enjoy the smell.
I d say Germany has a lot of different breads.
So if you re looking for something Clunky, you ll probably find what fits you there.
France has far fewer but done perfectly.
So you won t find a weird pumpink seeds sourdough rye bread😅
But the white baguette will just be perfection.
It boils down to either perfect few or good enough multitude.
Ich wollte meine zweifel am französischen Brot äussern und das deutsche Brot hervorheben!
@@ChristophErnst-lr5ub In France, there is as much bread as there are types of cheese, around 1200. (And no, it's not just the baguette and it even exists in numerous variations).
You know, one other thing Americans do wrong: You really don't need a gallon per 12 hours. Three cups per 12 hrs is enough for most. Of course when you sweat more that must be increased, but the amount you drink is ridiculous.
Here in Delft in the Netherlands there is a baker where most of the time in the morning there is a line of people in front of it...
Fresh Out of the Oven.
American and English bread is awful. I don't know even how they dare call it bread. it's food poisoning, plain and simple . I would not feed my dog with it because I love my dog
We have small bakeries in Sweden and larger grocery stores have their own bakeries in the store, but in addition to that, we have some larger bakeries that are more of a bread factory.
One of the biggest is Pågens and they have several healthy breads but the one that most resembles the white, sliced bread from the USA, and is made to be toasted, is called Jättefranska (giant French bread - fensh bread is the Swedish name for white bread). When I read the content, I only see one additive, which if I understand correctly must be reported even though it disappears in the baking process.
This is the content of Jättefranska: Wheat flour, water, syrup, rapeseed oil, sourdough on wheat, sifted rye flour, barley/barley malt, yeast/yeast, salt, flour treatment agent (ascorbic acid).
This showed you can have bread with real ingridients even if it is baked in big factory-bakeries
The showing of the ingredients was hilarious :D
Thank you. :)
Fun fact : around the 90s, during about 10 years, bread quality started to decrease dramatically in France. Bakeries were just selling...bad-tasting bread, like, right from the freezer, made from highly-processed flour, etc, etc... Fortunatly, the bakery industry got their shit together and went back to making good bread, but things got pretty depressing for a while. To this day, I wonder why, the change got reversed, did they loose lots of customers (since, you, know, making your own bread isn't that difficult)? Maybe the processed floor used nowadays in some bakeries is of higher quality? You still see bread that is defrozen, but it's mostly in supermarkets, and yup, it's still disgusting. Point is, fresh bread almost died in France, but it somehow survived and thrived after a while, and it's a miracle that I can't explain to this day.
Some years ago. Alright, many years ago, I was a parent helper when some wee smalls had a trip up Somoma valley. They got covered in mud, and then they made bread (after the de-mudding) and put it in a stone oven. Flour, water, salt, yeast.
Then they had it for breakfast.
They were delighted. Best thing ever. (TBH, it was rock hard, but there we go)
Most of them had never seen bread bread, It was something that came out of a plastic bag.
Here in Spain it's very common especially in more rural areas to have a van come around every morning hooting all the way that sells bread. These are freshly made at a local bakery and it's the bakery that brings it to your door. You can even have a standing order with the bakery to bring you fresh bread every morning, and you just leave a material bread bag hanging on the window that the "breadman" puts the bread in, and can even leave notes in the bag if you want something extra added, then you come back from work and you have your bread waiting for you, fresh every day (including weekends). You can get a softer bread that lasts a little longer like maybe half a day more, which you use to make a "bocadillo" (a kind of sub) to take to work the next day. It's cheap and very accessable, and a lot healthier than more industrial options. And of course, any left over bread that has gone hard can be used to make "migas", or for birds, or bread and butter pudding, torrijas, etc.
What you call bread, we would call a very badly made cake
French bread is very good but I prefer German sourdough bread. Polish sourdough bread is also very good.
I love sourdough breads. Or I think so anyways. haha
@@americangirlreacts you doubt if you like them or you doubt it’s sourdough bread?
Some so called sourdough breads only taste like them because they’re yeast-breads with a sour flavor. Usually you can control it with the holes in the bread. (Very) small holes, evenly spreaded through the bread, usually is sourdough bread. Large/larger holes mostly at the top is yeast-bread.
I work in a bakery in Belgium. Our breads get baked fresh every night. When we open at 7 am some of the bread is still warm from the oven. It gets sliced and packaged fresh for every costomer (nothing pre-packed) and by the end of the day there's not much bread left. What is left is thrown away because bread needs to be fresh every day! You cannot store the bread for more than 2 days because it will become moldy. It's fresh and the only ingredients are: Flour, yeast, salt and water. I do not even want to try American bread, sorry!
Bread and Cheese - the simple food preservation we've had for thousands of years, along with booze. Don't forget the drinkies. Bread, cheese and wine - ok maybe Popcorn Chicken too but those 4 and I'd be golden..
The "bread" you've got there is considered "Toast" in Germany. Toast as a kind of bread does not need to be toasted to be considered a "Toastbrot"... 😅
America's bread is classified as cake in the UK / EU & Australia NZ. Our supermarkets usually have a bakery on site. So we can choose between the pre-sliced or the fresh bake 🍞
I hope those in store bakeries stay. They’ve taken the butchers out of the shop.
Generally america seems to have half loaves too. Like the loaf you held up is much much smaller than the loaf of bread i can go buy for £0.40 in tesco, a 5 minute walk from my house. And if i go to a bakery and ask for sliced bread theyll just give me a couple slices free because they dont really sell full sliced loaves lol. A lot of our supermarkets have fresh bakeries too btw with automated bread slicers. You can go in get a fresh baked loaf of delicous bread and have a machine auto slice it for you right there at no extra cost. Also 50 hour work week is wacky damn i feel bad, i just spent a month in spain and i didnt even use all my paid time off, and my full time work week is 32 hours lol.
Same with juice too BTW, you can usually in many supermarkets just grab some oranges in the oranges section and throw them in a juicer for fresh OJ at no extra cost, kinda like some wholefoods but instead of bieng at a rip off supermarket theyre in budget shops like LIDL and ALDI
Fyi if ever you want to experience the same come north to Quebec Canada. The only province in which french is the official language and where we possess nearly 2000 bakeries (boulangerie) for a population of nearly 10M (vs USA 340M for 3000 bakeries)
And that is not only france. Germany is no different, but with more darker breads mixed in. And the north european nations have a very nice culture of bakery aswell.
And just to make this clear, its not only industrialisation. Theres a lot of machines baking bread here in europe aswell, but they made actually usefull bread with it :D
When I see US bread made in a factory (like Wonder bread) I can't help think that it looks fake; it doesn't look like real bread, it looks like something made out of plastic foam made to look similar to bread. Real bread freshly baked with a real crust is so delicious. The bread itself is so tasty that you don't need anything else than butter on it to truly enjoy it. Like the message in the video says: Europe prefers real bread.
A typical white bread baked by a local bakery that makes a lot of bread contains the following: Wheat flour, water, yeast, salt and syrup (syrup only added as yeast nutrition).
If bread isn't inedible within two days after getting out of the oven, it is NOT bread.
Pain perdu ?
Big loaves are made to last a week. Even with no added "ingredients".
A baguette will only last 48h (but it s not supposed to last more than a day😅
le pain de seigle peut se manger pendant une semaine.
@@denisscheffmann9240 Swedish knäckebröd (hard bread/crisp rye bread) can last 6-12 months in the cubbard.
So there are many reasons why the US has highly processed food substitutes instead of bread but I'm going be crazy and say it is all down to a built environment that requires cars. Which in turn is down to the way that ultimately oil companies and car manufactures fund politicians and thus get to say what infrastructure gets built and which laws get passed. The end result being, no one in the US finds that every day they just happen to walk past at least one bakery whether they need bread or not.
France has very good white bread and if you are in some of the old rural airies you can still buy some of the 'old style' heavier breads that are hand made and baked in wood ovens but thanks to supper markets, France has lost so many Boulangeries. Incidentally: to be able to call yourself a Boulangerie you have to make your bread on the premesis and baguettes (by law) are only allowed to be made with flour, yeast, salt and water. I have not travelled in Scandinavia so I can't comment on their bread but for white bread I like France and for the darker, heavier breads and rolls I prefer Austria and German for bread and rolls. I also like the old style Polish rye bread without the added sugar. There is also a difference in the type of wheat that a country can grow. In the warmer climate's you can grow common wheat/light wheat which is lower in gluten but in the more northern countries you have to grow what is generally called red wheat which is higher in gluten even before manufacturers put more gluten in the mix - and do not even get me started on the additives - as specially the iron. I could write volumes on this subject - and I probably have 😊 I wish you well.
German here: What you showed, isnt even called bread here. We have a different name for it. And we also have tons of bakeries. I live in a medium sized town, but we still have at least 5 different local bakeries with at least 11 locations. And they all bake fresh at their location. Even those in supermarkets (3 of them).
We call each end of the bread just "the crust". For us Australians, it's the most preferred slice of the bread loaf. We are similar to France in respect to bakeries. France will always be number one in the world in my opinion but Australia is not too far behind. We have bakeries everywhere and I only buy my bread from the local bakery. Vietnam is a place I found make beautiful French bread and bakeries due to the French colonialism influence of the 19th/20th century.
50 hours per week 😮
Bread is SO easy to bake, c'mon.
After a few times, you'll get faster at it, and you'll already know what you need.
Love the smell of fresh bread in the morning, well worth it every time.
Seems to drive my neighbors crazy, though.
i wonder wath a bread costs in USA? a brown bread costs about 2 euro at the plus supermarket here near me. mine stay good for a few days. i keep it in the freezer and take out the few i use a day. white bread costs about the same but far from the nutrition. i have no clue what a bread at the bakery casts. i don't go there, but probably double.
To make you feel a little better, call it yoga bread.
Untoasted Toast.
Make a photo of the ingredients and insert it in your editor program as an overlay 😉
Baguette is not Bread, it's Baguette.
Only German Bread 🇩🇪👌🏻 and sometimes a 🇳🇱 Tijgerbrood for breakfast or toasted and even this toast-style bread won't last long till you see mold.
High fructose corn syrup is banned in the EU too but in the Netherlands you can get US softdrinks containing it...
I was actually going to do an overlay, but then thought it would be funny to read them off. Tijgerbrood is soooo good. Made it a couple times.
@@americangirlreacts for me this is the best place to be. Living on the german side (cheaper) of the border and having the best neighbors you can wish for. 🇳🇱❤️🇩🇪
i dont get it.. wtf havent you baked your own earlier, it takes absolutely no time, (50 hours work week is just a stupid excuse), that way you can put exactly whatever you want in it .your white bread is pure poison.. and you can even get the kids to help out and that way maybe give them the healthy mindset as early as possible.. it's a big WIN/WIN
I am really annoyed that he keeps on saying bacteria when he means yeast
LOL
Any ingredient that spells with more than five letters doesn't belong in bread.
The nobby
The butt of a bread, we call it ""een/ het Kapje. But euh we have real food, you don't so call it what it is filling fakery." and 3 bucks for that preservative filler fakery, wow that is expensive. Fresh-baked bread from a bakery here is not even that expensive. Supermarket bread, a lot is just mwah, most supermarkets have half-baked bread from large bakery factories they will just bake it off in-store, and that is not half bad. But it smells great and the plot is, to make you smell something yummy will make you want it, it is a marketing strategy. But ohh, from a bakery that great. But the absolute best is, when coming home from a good night out early morning like 05.00 walk out back of a bakery and knock on the door and buy really fresh baked still hot bread just from the oven, ohh you won't reach home with that bread LOL
It is making my mouth water just thinking about that utter goodness.
Thanks for making me feel better living here in the NL instead of America :)
Think anywhere in Europe has better bread than the USA. Even the mass produced bread is better in the UK. Some sliced bread in places like Spain gets close to American bread, sweet
Last minutes you muted your microphone
I caught that too.
You must have farmers markets where you can buy real bread
We do... it's weird though. It's not all the time where I live. The closest one is a 45 minute drive to a town called warsaw indiana
Mostly the words you need to "learn other language " is not good 😂
Lol
Soapbox derby today: The bread is fine by me, just because you guys don't like it is no reason for Americans not to like it. If You don't want it then don't eat it, eat the type of bread you like, or just make your own,...but don't come here tying to tell people what they should or shouldn't eat, or what they should like in their products...take care of your own appetites and leave mine alone...okay off the soapbox now!!!
Oh nhoooo!!
Or bake it yourself !
England have a lot of this disgusting "bread" to (as he hintend in the video). The american "bread" is even more disgusting than the english version (more sugar etc).
You way think that I am a french hater. I am danish living in Luxembourg (sadly in Luxembourg we don't have as many "fresh" bakeries as I would like... it is quite bad actually but at least it is made fresh and then frozen and then heated up in our most common "bakeries").
In denmark, I had a cousin who worked in a bakery and every day they started to work at 4 pm to make hand made fresh bread and pastries etc every day (2 times a day usually).
But when travelling in France, yes, there is a big difference... they know their stuff for sure
I live in the Netherlands and work 50 hours a weeks still I go every morning to the bakery for my bread. Local bakeries work at night so the open at 5.30 and you have the most delicious bread at work for lunch.
Industrial Progress is not always a good thing add Capitalism and you have a lot of people who are minmaxing their business and reduce the quality of the product.
Take it from a frenchy, from the awesome land of baguettes, saucisson, wine and cheese: american bread sucks and is downright unhealthy. Make your own.
Jonny Harris using _France_ of all places as an example for good bread when they literally have _one fucking kind of boring white bread!_ - That's UA-cam journalism at its finest!
What a baguette? It's very good but Germany has 300 types of bread they have even more different types.
@@gregorygant4242 You forgot a zero - we have over 3,000 types of bread here in Germany!
Lived in France for 10yrs, “just boring white bread”, you obviously haven’t got about much, our village baker did a minimum of a dozen types, and they were all superb.
Did you have any problems with french people or France to have so much anger ? And also to say so stupid lies ?
@@cissouille3222 Not at all, I love France and the French. But making a video about how the Americans messed up the pizza and travelling to Germany as proof would be just as ridiculous, wouldn't it?
About the "lies": There are over 3,000 types of bread in Germany and German bread is on UNESCO's intangible world heritage list, not French bread, sorry.
Oh dear you look exhausted! You need a healthier life. Come to Europe..the Netherlands that is together with Charlie he is so ready for it!
3 dollars is not that cheap for a loaf of bread.
US bread, and by extension all food is quite bland and unappetizing... if you want to eat good in US you have to pay tons of money.
But it’s only the US maybe Canada, u can get good bread everywhere else
The British are also eating toast instead of bread.