Why modern sandwich bread is different from 'real' bread

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  • čas přidán 22. 05. 2024
  • Thanks for Helix Sleep for sponsoring this video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the United States! #helixsleep
    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...
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Komentáře • 9K

  • @aragusea
    @aragusea  Před 2 lety +579

    Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! If you want to know what it's like to roll around in a giant Chorleywood-style loaf, this is as close as you're gonna get! #helixsleep

    • @i_boole6639
      @i_boole6639 Před 2 lety +14

      That lady has a dark spot on her face. Ask her if she's got it checked for Skin Cancer.

    • @rasmis
      @rasmis Před 2 lety +1

      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?

    • @Imblu95
      @Imblu95 Před 2 lety +2

      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

    • @edwardcullen3251
      @edwardcullen3251 Před 2 lety +4

      What's that huge black thing on the Dr's cheek?!

    • @Darkmatterdwarf
      @Darkmatterdwarf Před 2 lety +7

      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!

  • @clintparsons3989
    @clintparsons3989 Před 2 lety +20347

    This doctor has the enthusiasm level I would expect from a bread scientist.

  • @jvogler_art4708
    @jvogler_art4708 Před rokem +5675

    Imagine being a bread scientist and coming home from a long day of bread science work.

    • @elmersito3k
      @elmersito3k Před rokem +192

      im imagining it

    • @ThomasCWiley
      @ThomasCWiley Před rokem +228

      You’d really be making bread

    • @nyxawesome9409
      @nyxawesome9409 Před rokem +82

      And saying air bubbles trapped in a gluten matrix

    • @theaidenman
      @theaidenman Před rokem +25

      the scientist is the star of this add

    • @pepe6666
      @pepe6666 Před rokem +98

      and you could have an argument with your spouse about who brings home the dough.

  • @shayhan6227
    @shayhan6227 Před 10 měsíci +676

    I love how Adam brings in experts from the field and really presents research when he explains things.

    • @donald9825
      @donald9825 Před 8 měsíci +1

      That gay is a fraud I'm from Kansas, it is the bread State, wheat grain is widely grown across the state,

    • @mordechai_engels
      @mordechai_engels Před 6 měsíci

      @@donald9825What

    • @user-oy4jk2iw2m
      @user-oy4jk2iw2m Před 5 měsíci +2

      @@donald9825it was a joke sir

    • @frankwalker5921
      @frankwalker5921 Před 5 měsíci +1

      ​@@donald9825How old are you? I didn't think it would be possible to not recognize the sarcasm.

    • @donald9825
      @donald9825 Před 5 měsíci

      @@frankwalker5921 WHY? I was born in Kansas,

  • @caffeinatedviolets2552
    @caffeinatedviolets2552 Před 9 měsíci +49

    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

  • @joshhobbs4862
    @joshhobbs4862 Před 2 lety +1136

    I love this bread professional lady, like a perfect combo of being an expert, passionate while also seeming like she's so over it

    • @pvanukoff
      @pvanukoff Před 2 lety +196

      She's like "I have better things to do, but I'm here for this interview anyway"

    • @chenanigans
      @chenanigans Před 2 lety +80

      The fact that she's "bread professional lady" 😆

    • @th3mllkm4n66
      @th3mllkm4n66 Před 2 lety +106

      “I’m something of a bread scientist myself”

    • @bunberrier
      @bunberrier Před 2 lety +63

      Yes I got the impression she can make really smart subtle jokes totally deadpan. . Idk why.

    • @bunberrier
      @bunberrier Před 2 lety +23

      Oh I remember why... she reminds me of "Daria"

  • @Stanley-rq6vv
    @Stanley-rq6vv Před 2 lety +3714

    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.

    • @Mkoivuka
      @Mkoivuka Před 2 lety +220

      Same in Finnish!

    • @Broockle
      @Broockle Před 2 lety +641

      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.

    • @Jestersage
      @Jestersage Před 2 lety +100

      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".

    • @IamJustaSimpleMan
      @IamJustaSimpleMan Před 2 lety +95

      Same in Germany 🇩🇪

    • @HAbarneyWK
      @HAbarneyWK Před 2 lety +65

      Same in Hungary

  • @Ioskar095
    @Ioskar095 Před rokem +45

    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.

    • @Intel-i7-9700k
      @Intel-i7-9700k Před 7 měsíci

      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.

  • @Br0nto5aurus
    @Br0nto5aurus Před 6 měsíci +76

    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.

  • @ethandavidson92
    @ethandavidson92 Před 2 lety +4115

    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!

    • @quinnthomas1007
      @quinnthomas1007 Před 2 lety +2

      Adam is awesome thats for sure

    • @SKAOG21
      @SKAOG21 Před 2 lety +8

      It's super informative yet interesting.

    • @IMJwhoRU
      @IMJwhoRU Před 2 lety +7

      This is exactly what I was going to say. I can really geek-out about the “why” and science of things.

    • @Dissenter
      @Dissenter Před 2 lety

      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"

    • @landonscott3277
      @landonscott3277 Před 2 lety +1

      Facts

  • @joeemenaker
    @joeemenaker Před 2 lety +2141

    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.

    • @dembro27
      @dembro27 Před 2 lety +142

      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!

    • @JasonLFernandez
      @JasonLFernandez Před rokem +74

      Sliced bread was invented in 1928. Betty White was born in 1922. Ergo, sliced bread was the greatest thing since Betty White. RIP

    • @nomore-constipation
      @nomore-constipation Před rokem +8

      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

    • @GuidoHaverkort
      @GuidoHaverkort Před rokem

      American bread sucks ass though, it's absolutely disgusting

    • @oreoreo1534
      @oreoreo1534 Před rokem

      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

  • @savannasdoodles
    @savannasdoodles Před 7 měsíci +39

    The transition from bread to mattresses was amazing

  • @ascra1693
    @ascra1693 Před 8 měsíci +18

    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

  • @ItsNuxFury
    @ItsNuxFury Před 2 lety +1652

    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.

    • @maximusproliferus3633
      @maximusproliferus3633 Před 2 lety +137

      Because it actually is lol. You can taste the chemicals if you eat freah baked bread for a long time.. its absolutely disgusting

    • @thedustwhispered
      @thedustwhispered Před 2 lety +596

      wow, found one of those people right in the comments here, huh.

    • @tycorrell5390
      @tycorrell5390 Před 2 lety +284

      @@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!"

    • @seeqr9
      @seeqr9 Před 2 lety +166

      @@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.

    • @ItsNuxFury
      @ItsNuxFury Před 2 lety

      @@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.

  • @nolongeramused8135
    @nolongeramused8135 Před 2 lety +1794

    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.

    • @kittiekat8920
      @kittiekat8920 Před 2 lety +34

      Color coded bag clips? Do you know the code?

    • @vigilantcosmicpenguin8721
      @vigilantcosmicpenguin8721 Před 2 lety +219

      When sliced bread was introduced, it was the greatest thing ever!

    • @Tinil0
      @Tinil0 Před 2 lety +209

      @@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.

    • @PJDAltamirus0425
      @PJDAltamirus0425 Před 2 lety

      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. czcams.com/video/GN82S0qIoPw/video.html

    • @Thatonedude917
      @Thatonedude917 Před 2 lety +52

      Hence the phrase, "better than sliced bread"

  • @jeaxre1307
    @jeaxre1307 Před 8 měsíci +136

    "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.

    • @johnpage4853
      @johnpage4853 Před 2 měsíci +14

      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.

    • @teammouse
      @teammouse Před měsícem +12

      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.

    • @teammouse
      @teammouse Před měsícem +3

      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.

    • @phaedrussmith1949
      @phaedrussmith1949 Před měsícem +2

      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.

    • @pijcab
      @pijcab Před měsícem

      + use sourdough and it will actually stay edible for a week

  • @mrs.stocky2445
    @mrs.stocky2445 Před rokem +15

    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.

  • @FakeMaker
    @FakeMaker Před 2 lety +811

    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.

    • @Montaggg33
      @Montaggg33 Před 2 lety +197

      Because it tastes like shiet compared to normal bread, lmao

    • @PRODAt3
      @PRODAt3 Před 2 lety +27

      Same in Italy

    • @Alex-ck4in
      @Alex-ck4in Před 2 lety +35

      @@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

    • @nozrep
      @nozrep Před 2 lety +23

      indeed, it is quite funny, some of the useless and trivial things people get angry about...

    • @gustavmeyrink_2.0
      @gustavmeyrink_2.0 Před 2 lety +93

      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.

  • @GeorgeVenturi
    @GeorgeVenturi Před 2 lety +684

    Dr. Elisa Karkle did a great job explaining everything about this subject matter.

  • @arminlinzbauer
    @arminlinzbauer Před 5 měsíci +8

    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.

  • @FuckZionism.
    @FuckZionism. Před 4 měsíci +19

    I wonder if she eats bread or just strictly studys it

  • @wazzupdj98d61
    @wazzupdj98d61 Před 2 lety +530

    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.

    • @yanis2028
      @yanis2028 Před 2 lety +70

      As a french person, i am outraged

    • @wizardothefool
      @wizardothefool Před 2 lety +23

      bread stales faster in cold storage

    • @ikannunaplays
      @ikannunaplays Před 2 lety +39

      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.

    • @mutum1
      @mutum1 Před 2 lety +11

      i do the same thing

    • @wiegraf9009
      @wiegraf9009 Před 2 lety +35

      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!

  • @MaeLSTRoM1997
    @MaeLSTRoM1997 Před 2 lety +810

    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

    • @legendarygary2744
      @legendarygary2744 Před 2 lety +5

      Haha!

    • @SimuLord
      @SimuLord Před 2 lety +30

      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.

    • @Obsidianone831
      @Obsidianone831 Před 2 lety +5

      @@SimuLord Avon! Ahh, the good ol' days...

    • @vigilantcosmicpenguin8721
      @vigilantcosmicpenguin8721 Před 2 lety +5

      Adam, if you're reading this, please start doing this. We all want to see it.

    • @seekhimwithallyourheartand3358
      @seekhimwithallyourheartand3358 Před 2 lety

      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

  • @danielx555
    @danielx555 Před rokem +16

    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.

  • @Techfuse13
    @Techfuse13 Před 7 měsíci +7

    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.

  • @Weird_One_
    @Weird_One_ Před 2 lety +768

    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.

    • @michalp.9359
      @michalp.9359 Před 2 lety +79

      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 :)

    • @tinu5779
      @tinu5779 Před 2 lety +16

      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.

    • @zorkan111
      @zorkan111 Před 2 lety +103

      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.

    • @daronrhy818
      @daronrhy818 Před 2 lety +3

      Absolutely. It's just a lot of work for most people.

    • @notrecyborg5492
      @notrecyborg5492 Před 2 lety +56

      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.

  • @butcheromance
    @butcheromance Před rokem +1571

    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.

    • @vecernik87
      @vecernik87 Před rokem +164

      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.

    • @stargazer7644
      @stargazer7644 Před rokem +64

      I keep my bread in the refrigerator. It is good for weeks. It eventually collapses and gets dense but never molds.

    • @mikemondano3624
      @mikemondano3624 Před rokem +52

      @@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.

    • @jamep1
      @jamep1 Před rokem +18

      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....

    • @stargazer7644
      @stargazer7644 Před rokem +5

      @@mikemondano3624 Yeah, I don't see it either. I've never tried freezing bread, but I refrigerate mine all the time.

  • @thegamechanger3317
    @thegamechanger3317 Před rokem +5

    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.

  • @mef9327
    @mef9327 Před 2 měsíci

    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!👍

  • @UloPe
    @UloPe Před 2 lety +857

    Freezing bread works really well and makes “real” bread available on demand.
    Of course cutting before freezing is highly advised.

    • @swedneck
      @swedneck Před 2 lety +122

      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.

    • @myleswillis
      @myleswillis Před 2 lety +65

      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.

    • @op4000exe
      @op4000exe Před 2 lety +17

      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.

    • @lordgarion514
      @lordgarion514 Před 2 lety +30

      @@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.

    • @mrastleysghost
      @mrastleysghost Před 2 lety +10

      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

  • @SoliloquisticRambler
    @SoliloquisticRambler Před rokem +504

    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. ❤

    • @GlorifiedGremlin
      @GlorifiedGremlin Před rokem +41

      In my house crunchy bread goes in fancy olive oil immediately lol

    • @globalist1990
      @globalist1990 Před rokem +10

      Also, perfect for toasts

    • @pitimusmaximus
      @pitimusmaximus Před rokem

      Disgusting. Never comment again

    • @cm-yu6gu
      @cm-yu6gu Před rokem +1

      🤤🤤🤤❤️🙏🙏

    • @augustday9483
      @augustday9483 Před měsícem

      I love taking stale bread and soaking it in soup/chili.

  • @icerennodd7006
    @icerennodd7006 Před 8 měsíci +1

    I appreciate your food education so much; Thank you for what you do.

  • @alpfrr
    @alpfrr Před 2 lety +165

    "If you've ever collapsed and degased, you how troubling experience that can be"
    Words to live by

    • @FierceDeityLink1
      @FierceDeityLink1 Před 2 lety +5

      I was waiting for the advert. Would have been an awesome segue.

    • @SpartanGyrl08
      @SpartanGyrl08 Před 2 lety +2

      Came to the comments for this!🤣

  • @ZombiieUnicorn
    @ZombiieUnicorn Před 2 lety +360

    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.

    • @Li-dv8lr
      @Li-dv8lr Před 2 lety +36

      I like use microwave for like 10 15 seconds

    • @xander1052
      @xander1052 Před 2 lety +18

      personally I just toast it when it starts to stale, though my breads tend to stale slower as I add butter.

    • @GoScience123
      @GoScience123 Před 2 lety +76

      "Why I soak my bread, not my dishes"

    • @sahasavadmangkhaseum5455
      @sahasavadmangkhaseum5455 Před 2 lety +2

      This trick only work once right?

    • @phisgr
      @phisgr Před 2 lety +6

      This is how I learned to reheat bagels from a video from Kenji.

  • @101personal
    @101personal Před 8 měsíci

    Thanks Dr for this great video!!! I am sharing with friends and family

  • @chrisconklin2981
    @chrisconklin2981 Před 2 měsíci +1

    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.

  • @comradegarrett1202
    @comradegarrett1202 Před 2 lety +282

    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.

    • @quin2910
      @quin2910 Před 2 lety +9

      It's super interesting how complicated food technology is

    • @dongxuzhou4661
      @dongxuzhou4661 Před 2 lety +1

      Are they healthy? 🥺

    • @xxportalxx.
      @xxportalxx. Před 2 lety +12

      @@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

    • @aamirbilvani
      @aamirbilvani Před 2 lety +3

      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...

    • @rjwaters3
      @rjwaters3 Před 2 lety

      @@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)

  • @BlackDragonWitheHawk
    @BlackDragonWitheHawk Před 2 lety +44

    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.

    • @LewisSkeeter
      @LewisSkeeter Před 2 lety

      I agree. My home-made wholemeal bread lasts several days. I keep it wrapped up in the fridge.

    • @PeterLE2
      @PeterLE2 Před 2 lety +1

      That can not be true. You must be either a witch or a liar since US experts said the opposite of you.

  • @DCFunBud
    @DCFunBud Před rokem +4

    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.

  • @valh4196
    @valh4196 Před 9 měsíci +1

    Very informative!! Thank you!

  • @dglukesluthier
    @dglukesluthier Před rokem +1503

    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 😊

    • @jetlag5084
      @jetlag5084 Před rokem +39

      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.

    • @otakumangastudios3617
      @otakumangastudios3617 Před rokem +65

      @@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.

    • @leopard_v2733
      @leopard_v2733 Před rokem +57

      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

    • @ImieNazwiskoOK
      @ImieNazwiskoOK Před rokem +11

      @Leopard_V Just putting it in a box or something works fine too

    • @alexanderkupke920
      @alexanderkupke920 Před rokem +11

      @@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.

  • @GaryLiseo
    @GaryLiseo Před rokem +655

    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

    • @samiam619
      @samiam619 Před rokem +20

      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…

    • @daniby9894
      @daniby9894 Před rokem +26

      @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".🤣

    • @lucasn.m.755
      @lucasn.m.755 Před rokem +12

      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.

    • @kattherat1309
      @kattherat1309 Před rokem +6

      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

    • @daniby9894
      @daniby9894 Před rokem +4

      @@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!

  • @Onneff69
    @Onneff69 Před rokem +10

    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.

  • @ElazarusWills
    @ElazarusWills Před rokem +39

    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.

    • @nikhilck629
      @nikhilck629 Před 4 měsíci

      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.

  • @wpelfeta
    @wpelfeta Před 2 lety +474

    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.

    • @shannonwold638
      @shannonwold638 Před 2 lety +10

      Yaaaaaaaaassssssssss!

    • @deepfriedcircuit
      @deepfriedcircuit Před 2 lety +7

      I completely agree.😃

    • @Tennouseijin
      @Tennouseijin Před rokem +56

      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.

    • @stephen9564
      @stephen9564 Před rokem +18

      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

    • @someoneinthecrowd4313
      @someoneinthecrowd4313 Před rokem +13

      @@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.

  • @jnx4803
    @jnx4803 Před rokem +639

    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.

    • @peamutbubber
      @peamutbubber Před rokem +20

      It's also dead easy to make your own!

    • @markoz673bajen8
      @markoz673bajen8 Před rokem +4

      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.

    • @markoz673bajen8
      @markoz673bajen8 Před rokem

      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.

    • @thatsawesome2060
      @thatsawesome2060 Před rokem +4

      Send a sample to lab, you maybe surprised.

    • @LENZ5369
      @LENZ5369 Před 9 měsíci +4

      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.

  • @Drew-cv2jl
    @Drew-cv2jl Před měsícem

    Adam is the best professior! He dispenses information so well! If only we had all teachers like him.

  • @edwinphilips5212
    @edwinphilips5212 Před 2 měsíci +1

    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.).

  • @TDace25
    @TDace25 Před 2 lety +947

    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.

    • @maxlson5439
      @maxlson5439 Před 2 lety +49

      Differing opinions indeed but the actual science is clear. Seed oils are not evil as they’re made out to be

    • @withnail-and-i
      @withnail-and-i Před 2 lety +42

      @@maxlson5439 I will still avoid them, but I would indeed appreciate a video.

    • @kricku
      @kricku Před 2 lety +7

      I could have sworn he did.
      You're talking about stuff like rapeseed oil, right?

    • @gohabs9
      @gohabs9 Před 2 lety +57

      ​@@maxlson5439 clearly not a good source of fats for humans at the quantities we see them used and consumed in modern times.

    • @a_blind_sniper
      @a_blind_sniper Před 2 lety +38

      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.

  • @lisaw150
    @lisaw150 Před rokem +1106

    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.)

    • @bluefox5331
      @bluefox5331 Před rokem +120

      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.

    • @H1SCOTTY
      @H1SCOTTY Před rokem +41

      @@bluefox5331 it’s EU regelations lots of US addicties are bannedin the EU.

    • @manofthecrowd
      @manofthecrowd Před rokem +161

      ​@@H1SCOTTY nah it's just culinary culture, nonexistent in the US, just like public transportation or healthcare

    • @T3hIluvatar
      @T3hIluvatar Před rokem +30

      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.

    • @gennaterra
      @gennaterra Před rokem +20

      @@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.

  • @diosdehuecomundo
    @diosdehuecomundo Před 4 měsíci +4

    In germany we call those bagged soft loafs "toast bread" bc we rarely eat it without putting it in a toaster

  • @cagatayy1182
    @cagatayy1182 Před 2 lety +325

    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.

    • @izsaf
      @izsaf Před 2 lety +36

      And why traditional pretzels are soaked in Lye (aka drain cleaner), an even stronger base!

    • @sonikku956
      @sonikku956 Před 2 lety +11

      Not baking soda, baking powder. Trust me, *do not mix up the two.*

    • @oldcowbb
      @oldcowbb Před 2 lety +7

      @@sonikku956 baking powder is equal part acid equal part alkaline tho

    • @izsaf
      @izsaf Před 2 lety +15

      @@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.

    • @bawanthaliyanage4571
      @bawanthaliyanage4571 Před 2 lety +1

      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

  • @mucxlx
    @mucxlx Před rokem +282

    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.

    • @josephkanowitz6875
      @josephkanowitz6875 Před rokem +3

      ב''ה, surgical cleanliness of hands helps as well

    • @kmeanxneth
      @kmeanxneth Před rokem +12

      and you can put the thing in the freezer too

    • @ommsterlitz1805
      @ommsterlitz1805 Před rokem +3

      In France neither of those are normal or real bread even the homeless wouldn't want it here

    • @GenericW
      @GenericW Před rokem +6

      It still surprises me that most people don't know that

    • @RTCPhotoWork
      @RTCPhotoWork Před rokem +9

      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.

  • @thejezzi5219
    @thejezzi5219 Před 6 měsíci +3

    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.

  • @stephenshoihet2590
    @stephenshoihet2590 Před 11 měsíci +1

    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.

  • @luciekadlecova518
    @luciekadlecova518 Před 2 lety +300

    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 :)

    • @mark-yj5sg
      @mark-yj5sg Před 2 lety +13

      Add a couple of table spoons of olive oil to the dough and see the difference in its shelf life.

    • @fillmorehillmore8239
      @fillmorehillmore8239 Před 2 lety +13

      @@mark-yj5sg I use Avocado oil. Olive oil works well for focaccia. Flavor profile thing.

    • @sotokorro
      @sotokorro Před 2 lety +22

      Quality has it's price. Bread is delicious and sandwich bread is more of a bad cake

    • @luciekadlecova518
      @luciekadlecova518 Před 2 lety +21

      @@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 ;)

    •  Před 2 lety +5

      @@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'.

  • @nerdcave0
    @nerdcave0 Před 2 lety +148

    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.

    • @deadfr0g
      @deadfr0g Před 2 lety +17

      Shoutout to Japanese milk bread.
      Stay fluffy, my friends!

    • @bareng-an221
      @bareng-an221 Před 2 lety +8

      @@deadfr0g wasn't tangzhong came from China? Do Japanese milk bread use it?

    • @enkodia2420
      @enkodia2420 Před 2 lety +7

      @@bareng-an221 yeast! pun intended

    • @SteveWrightNZ
      @SteveWrightNZ Před 2 lety

      Add some CBP methods, lots of yeast, high speed mix etc

    • @xtdycxtfuv9353
      @xtdycxtfuv9353 Před 2 lety +2

      @@SteveWrightNZ explain further

  • @TheZumpano
    @TheZumpano Před rokem

    So happy to see these do-able garage projects 🔥

  • @DeniseUsesLogic
    @DeniseUsesLogic Před 3 měsíci +4

    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!

  • @ignemuton5500
    @ignemuton5500 Před 2 lety +444

    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.

    • @Exarian
      @Exarian Před 2 lety +92

      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.

    • @cliftonmcnalley8469
      @cliftonmcnalley8469 Před 2 lety +6

      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.

    • @Frug4l
      @Frug4l Před 2 lety +47

      @@cliftonmcnalley8469 What? it tastes fine

    • @lowercasehandle
      @lowercasehandle Před 2 lety +15

      @@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

    • @PabloEmanuel96
      @PabloEmanuel96 Před 2 lety +17

      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

  • @kev_1453
    @kev_1453 Před 2 lety +107

    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.

    • @radhiadeedou8286
      @radhiadeedou8286 Před 2 lety +9

      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?

    • @kev_1453
      @kev_1453 Před 2 lety +6

      @@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.

    • @TheNikral1
      @TheNikral1 Před 2 lety +3

      @@radhiadeedou8286 I just run my stale bread under the sink quickly and bake it for a few minutes.it works great

    • @SrLupinotuum
      @SrLupinotuum Před 2 lety +3

      a quick method is to sprinkle water on top and microwave it for a few seconds (overheating might lead to hard spots)

    • @RandomNullpointer
      @RandomNullpointer Před 2 lety

      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.

  • @indigenoussober407
    @indigenoussober407 Před rokem +1

    There’s something so magical about a warm slice of sourdough with melted butter.

  • @Ken-fh4jc
    @Ken-fh4jc Před 2 měsíci +4

    I love anyone who lets the cat on their lap doing a zoom.

  • @tiarkrezar
    @tiarkrezar Před 2 lety +171

    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.

    • @anthonyhadsell2673
      @anthonyhadsell2673 Před 2 lety +19

      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

    • @PedroWeissach
      @PedroWeissach Před 2 lety +6

      On my screen, the comment right above yours explains it lmao. The guy said that browning is favoured by alkaline substances.

    • @sceplecture2382
      @sceplecture2382 Před 2 lety

      He explained it.

    • @estherpettigrew3042
      @estherpettigrew3042 Před 2 lety +1

      @@sceplecture2382 Sure - he said it would create a gel....but what is that and why is it hard?

    • @BanjoSick
      @BanjoSick Před 2 lety +1

      chain baker is a good CZcams on that

  • @nexsilver
    @nexsilver Před rokem +170

    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

    • @themonsterunderyourbed9408
      @themonsterunderyourbed9408 Před rokem +30

      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

    • @OmegaFire11
      @OmegaFire11 Před rokem +5

      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

    • @davespark10
      @davespark10 Před rokem +8

      @@OmegaFire11 i hope you get more time to bake more bread.

    • @Ass_of_Amalek
      @Ass_of_Amalek Před rokem

      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.

    • @user-gp5ce4ns4j
      @user-gp5ce4ns4j Před rokem +1

      @@OmegaFire11 woman used to not work and that had many benefits for everyone but people forgot about

  • @ogoj2
    @ogoj2 Před 3 měsíci

    Great information. Love your kitchen. ❤

  • @mailee702
    @mailee702 Před 6 měsíci

    Wow, thanks for explaining, good to know!

  • @mattegan3439
    @mattegan3439 Před 2 lety +67

    First time I went to the US I was amazed how sweet and unusually textured the bread was. Thanks for explaining why.

    • @blackleague212
      @blackleague212 Před 2 lety +3

      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.

    • @enjoyslearningandtravel7957
      @enjoyslearningandtravel7957 Před 2 lety +10

      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.

    • @sluggo206
      @sluggo206 Před 2 lety +5

      @@blackleague212 You can put American cheese on your American bread. :) Neither of them are whole foods.

    • @blackleague212
      @blackleague212 Před 2 lety +3

      @@sluggo206 I dont know what you consider " Whole food" so your comment is really none of my business.

    • @7ars471
      @7ars471 Před 2 lety +3

      @@blackleague212 yeah i have to disagree the thing i really miss the most about food from europe is a good bread.

  • @valoric4767
    @valoric4767 Před 2 lety +109

    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.

    • @IsomerSoma
      @IsomerSoma Před 9 měsíci

      The sugar content and its impact on American health ?

  • @babakbabak5329
    @babakbabak5329 Před 3 měsíci

    Good videos, always trying to educate the public. I like that.

  • @Fedethedangerous95
    @Fedethedangerous95 Před 5 měsíci

    very interesting and informative, I loved the "because... Science" bit

  • @OviHentea
    @OviHentea Před 2 lety +122

    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.

    • @lesliegrimes5136
      @lesliegrimes5136 Před 2 lety +2

      Sounds like you’ve just written your own great dissertation. 👍

    • @MonkeFlip2000
      @MonkeFlip2000 Před 2 lety +5

      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

    • @scoutbane1651
      @scoutbane1651 Před rokem +1

      Literally just reuse a plastic bag for bread. Problem solved. It now lasts for a week.

    • @SweetOsoka
      @SweetOsoka Před rokem +2

      @@MonkeFlip2000 he probably left that bread just like that on his table without even any cloth over it.

    • @lindadechiazza2924
      @lindadechiazza2924 Před rokem

      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

  • @TheRealReem0h
    @TheRealReem0h Před 2 lety +102

    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

    • @xaius4348
      @xaius4348 Před 2 lety

      Really gives you that satisfaction of, "Hey, I know this one!"

  • @FeatherVoid
    @FeatherVoid Před rokem +1

    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!

  • @kathrynmcmorrow7170
    @kathrynmcmorrow7170 Před rokem

    Great analysis of sandwich loaf composition.

  • @ReflectedMiles
    @ReflectedMiles Před 2 lety +144

    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.

    • @mormacil
      @mormacil Před 2 lety +16

      Freezing pre-sliced bread just works really well

    • @cheapbastard990
      @cheapbastard990 Před 2 lety +20

      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.

    • @kreativuntermdach7351
      @kreativuntermdach7351 Před 2 lety +11

      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.

    • @evil1by1
      @evil1by1 Před 2 lety +4

      I mean that's what actual food does..it spoils and fast. That's why day old bread recipes are a thing.

    • @ReflectedMiles
      @ReflectedMiles Před 2 lety

      @@evil1by1 Honey? Very dark chocolate?

  • @AmamMcMam
    @AmamMcMam Před 2 lety +309

    As someone who has collapsed an de-gassed, the second hand embarrassment was the most troubling experience to be honest.

  • @willhoward9865
    @willhoward9865 Před 9 měsíci +8

    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.

    • @willhoward9865
      @willhoward9865 Před 9 měsíci +1

      I worked in production for 5 years before goi g to the office. 11 yrs total. Back in 94-2005 so… been a minute.

    • @bouldaa
      @bouldaa Před 7 měsíci

      ​@@willhoward9865sounds like a disgusting chemical slop

  • @edhuber3557
    @edhuber3557 Před 8 měsíci

    I appreciate that A.R. explains pretty much without attacking-or-defending.

  • @serendipityshopnyc
    @serendipityshopnyc Před 2 lety +57

    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.

  • @velhi2989
    @velhi2989 Před 2 lety +119

    You made a point about homemade bread drying out so easily. To me it seems you didn't store it in an isolated environment, unlike store-bought sandwich bread which is kept inside a plastic packaging. If that's the case, the comparison was unfair. Store-bought bread dries out in fresh air as well in 16 hours.

    • @guppy719
      @guppy719 Před 2 lety +10

      Nah there is still a difference even if you take your fresh baked bread and put it in an old bread bag.

    • @g-alicenine
      @g-alicenine Před 2 lety +2

      I was thinking the exact same thing

    • @minam1982
      @minam1982 Před 2 lety +8

      Homemade/bakery bread can be frozen, slice it before freezing and take out as many slices as you want when needed. Toast in a toaster and you have a good quality hot bread in minutes.

    • @misterhat5823
      @misterhat5823 Před 2 lety +1

      He puts a mid-roll shill in the videos. Not exactly the most legit fellow. It's all about clicks.

    • @1234cheerful
      @1234cheerful Před 2 lety +1

      @@misterhat5823 This is his job now. Podcast probably has ads too.

  • @escabrosa1
    @escabrosa1 Před 11 měsíci

    I've just started messing around with einkorn flour and it seems to stay softer longer. It does taste a bit different, but still good.

  • @NeonBeeCat
    @NeonBeeCat Před 29 dny

    I like that they're on other sides of the store, makes my convenient trip all the more inconvenient.

  • @IamJustaSimpleMan
    @IamJustaSimpleMan Před 2 lety +169

    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.

    • @KieranAtkins
      @KieranAtkins Před 2 lety +2

      Super interesting stuff man!

    • @xifamilynetflixaccount7450
      @xifamilynetflixaccount7450 Před 2 lety +19

      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"

    • @Laszlo5897
      @Laszlo5897 Před 2 lety +6

      @@xifamilynetflixaccount7450 she would've loved the Dutch bread culture

    • @robertm.9515
      @robertm.9515 Před 2 lety +4

      Grilled cheese with ham and pineapple sounds good... will have to make that at some point.

    • @MissDatherinePierce
      @MissDatherinePierce Před 2 lety +4

      @@xifamilynetflixaccount7450 she didn't even like Weißbrot (which is also just white bread but with a nice crust)? 😱

  • @Darksunn09
    @Darksunn09 Před 2 lety +171

    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.

    • @moozooh
      @moozooh Před 2 lety +22

      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

    • @shapelessed
      @shapelessed Před 2 lety +21

      @@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...

    • @DSan-kl2yc
      @DSan-kl2yc Před 2 lety +2

      @@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.

    • @seanbrown9048
      @seanbrown9048 Před 2 lety +3

      Take hard bread like that, smear it with butter or margarine and nuke it a few seconds and it’s perfect

    • @Ramdapanda
      @Ramdapanda Před 2 lety +8

      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!

  • @deekatt
    @deekatt Před 4 měsíci

    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!

    • @mehashi
      @mehashi Před 3 měsíci +1

      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.

  • @Kuhmuhnistische_Partei
    @Kuhmuhnistische_Partei Před 5 měsíci +1

    Although there are types of bread that last far longer. One of my favorite breads is called Schwarzbrot (Black bread) in my home region East Frisia in Northern Germany, it's similar to Pumpernickel, so just rye flour with water, salt and yeast. The bread I just bought really has no other ingredient. In the case of Pumpernickel the oldest evidence for it is from the 16th century from a bakery that actually lasted as a family business until 2017, then it was bought by a bigger corporation. Not sure how long it really lasts, but I put it into a plastic box so it doesn't get hard too fast and it usually lasts at least one week. I never sacrificed a slice to see how much longer it could last, so I usually eat all of it in that time. And you can freeze it and that way it lasts more or less indefinitely.

  • @afcgeo882
    @afcgeo882 Před rokem +198

    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.

    • @donphillips5957
      @donphillips5957 Před rokem +9

      Huh. I always thought it was because the long square loaf looks kind of like a rail car.

    • @jenkem420
      @jenkem420 Před rokem +6

      Covid 19 paindemie

    • @twotruckslyrics
      @twotruckslyrics Před 8 měsíci

      i love those godddddd

    • @enflamedhuevos
      @enflamedhuevos Před 3 měsíci

      Oh I just figured Pullman is what the waiter told you to do to take your bread

  • @mordsythe
    @mordsythe Před 2 lety +60

    If you left the bread out overnight… of course it went stale.
    Put it in a bag or bread bin to extend its life.

    • @cryptidofthemarshes1680
      @cryptidofthemarshes1680 Před rokem +1

      Yeah I wrap my loaves in a tea towel and but it in a bread bin. It stays a lot softer that way

    • @mordsythe
      @mordsythe Před rokem

      @@cryptidofthemarshes1680 my grandma did that. It’s my preferred way also.
      My wife prefers that crunchier outer crust.

    • @mordsythe
      @mordsythe Před rokem +1

      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)

  • @QuickPLFMA
    @QuickPLFMA Před rokem +1

    Food science is truly fascinating

  • @mr88cet
    @mr88cet Před rokem

    11:52 - Aha! A medium-volume bakery recently opened in our neighborhood. It’s a four-story-height building with few windows, so it looks strange next to 1- and 2-story houses. This “cooling tower” likely explains that!

  • @bearofthunder
    @bearofthunder Před rokem +344

    Here is a tip from Scandinavia: There are hardly anyone here that eats "sandwich bread". Scandinavians want "real" bread. So how can we deal with the aging problem if we don't eat a whole bread in one meal? We cut the bread into slices (there are machines for this in our stores), and put the whole thing in the freezer. When you want a slice of bread you take a slice from the frozen bread (leave the rest in the freezer) and thaw it in the toaster. Viola! Fresh real bread :)
    NB: We don't really have the same sandwhich tradition that you have. We make mostly open faced "sandwiches", and you have probably explained why.

    • @xBox360BENUTZER
      @xBox360BENUTZER Před rokem +17

      A day old bread still tastes better then frozen and thawed bread and if it is sourdough or non wheat bread it still tastes good after 2-3 days. Just don´t ever put it in plastic but in paper and only slice off what you eat.

    • @Zincoshine-
      @Zincoshine- Před rokem +21

      This so-called "sandwich bread" is just a giant cube of sugar. Tastes awful. They actually do have a tiny part of the bread section for these giant sugar cubes here in Norway but yeah, 90% of the section is real bread made from different kinds of grains.

    • @amshermansen
      @amshermansen Před rokem +32

      I'm sorry but what? Scandinavia eats PLENTY of US style pre-sliced bread. We use it for toast and sandwiches.

    • @HibikiKano
      @HibikiKano Před rokem +2

      How about breadboxes? They keep bread nice for a few days.

    • @MrJakson112
      @MrJakson112 Před rokem +13

      @@amshermansen Just like any other area in the world, scandinavians are very different. Everyone I know only uses it for ham and cheese toasts. I would never dream of eating it cold. But some do, probably the swedish, it's always the swedish....

  • @holyvanguard
    @holyvanguard Před 2 lety +52

    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.

  • @adamdennis2936
    @adamdennis2936 Před 9 měsíci

    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.

  • @karenorgan6203
    @karenorgan6203 Před 5 měsíci +1

    7:18 Kitteh, great video, thank you

  • @helenamcginty4920
    @helenamcginty4920 Před 2 lety +35

    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.

  • @twrcha
    @twrcha Před 2 lety +46

    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.

    • @xtdycxtfuv9353
      @xtdycxtfuv9353 Před 2 lety +4

      Sounds Sus

    • @crazydragy4233
      @crazydragy4233 Před 2 lety +12

      So it's just pure flour?

    • @xtdycxtfuv9353
      @xtdycxtfuv9353 Před 2 lety +5

      @@crazydragy4233 bread can’t spoil if it’s never bread ;)

    • @twrcha
      @twrcha Před 2 lety

      @CrazyDragy czcams.com/video/ykn7TZN-YOc/video.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.

    • @NothingXemnas
      @NothingXemnas Před 2 lety +12

      @@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.

  • @burkeiowa
    @burkeiowa Před měsícem

    Regarding mold, I noticed that when I brought sliced bread home from a grocery store one time, a frozen item was right next to it. The contact led to condensation inside of the bag containing the bread in the area of the contact with the frozen product. I noticed the location and shape of the condensation pattern, but didn't think too much about it. A few days later, I saw mold had formed right where that condensation had been a few days earlier. The shape matched the condensation's shape/pattern.
    Since I know water can promote the growth and spread of mold, this made sense to me. The bag may have had a certain humidity level, but it's fairly evenly spread. But condensation concentrates it into one or more areas, which can lead to accelerated mold growth when that makes contact with the bread.
    Ever since this incident, I try to keep cold items away from the bread. Some people bagging items in the store know not to put heavy items on top of bread or crushable/smashable items. But VERY few, if any know to keep cold/frozen items away from bread to minimize premature mold. If they are about to put bread and frozen items together in bag, I try to stop them; I'll carry the bread separately, if necessary. Besides, it is usually a good practice to keep frozen items together with each other, and refrigerated items together with each other, and room-temperature items together with each other. If you are using several bags, then separate bags for frozen, refrigerated, and room-temperature items makes sense. Then, keep the bag with the bread away from the others.
    Still, I find times that they scan the bread, push that aside, and then scan a frozen item and push that against the bread before bagging the items. That touch may be brief, but is often long enough to create the condensation that will accelerate mold growth.

  • @diablominero
    @diablominero Před 7 měsíci +1

    Indigo Nili makes something that does the culinary job of white pan bread out of whipped partially dehydrated egg whites instead of wheat. I've never tried it, but it seems to have the right appearance and texture in her videos.

  • @philjackson1713
    @philjackson1713 Před rokem +57

    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.

    • @UlyssesWachowski-lu2yk
      @UlyssesWachowski-lu2yk Před 9 měsíci +8

      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!