Omega Owners Forum
Chat Area => General Discussion Area => Topic started by: Varche on 24 April 2011, 17:32:23
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Yonks ago, I worked in a bakers. The dough was prepared in the afternoon, proved and then baked in the night for deliver first thing at the shops. Sour dough took 48 hours.
Nowadays most bread from supermarkets is frozen part baked delivered dough that is then "baked off" at the throw of a switch. Some of it can be frozen for up to 12 months !
Fortunately the EU has passed a rule saying that such bread has to be labelled soon.
If you want to find real bread this website can tell you your nearest baker.
http://www.sustainweb.org/realbread/ :y :y
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My job takes me to both a local Hovis (Avonmouth, Bristol) and a Kingsmill (Cardiff) bakery. All the bread is 'baked' on the day it is driven to the supermarkets. The staff shop is great, 25p per item which includes 12 rolls, loaves of sliced bread, Crumpets, and the like.
I have a bread maker, and like to make my own, but despite using various recipe's, it's always a little sweet. Any tips on this?
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It's not been the same since Chorleywood!!! ::)
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Yonks ago, I worked in a bakers. The dough was prepared in the afternoon, proved and then baked in the night for deliver first thing at the shops. Sour dough took 48 hours.
Nowadays most bread from supermarkets is frozen part baked delivered dough that is then "baked off" at the throw of a switch. Some of it can be frozen for up to 12 months !
Fortunately the EU has passed a rule saying that such bread has to be labelled soon.
If you want to find real bread this website can tell you your nearest baker.
http://www.sustainweb.org/realbread/ :y :y
Not sure if it's a hiccup at my end, but the link doesn't work?
Is it my end.... :-?
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Always, doesn't everyone?! :P
Got a bread maker and on occasion make by hand.
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I bake all my own bread that I use on functions that I cater for. I also make all the rolls for sandwiches both hot and cold. I used to bake bread to sell everyday in my shop, and sold as much as I could make, but sales diminished to the point that it was not worth my while when Tescos and Safeways opened new stores with "in store" bakeries :-? nearby.
I still sell rolls that I bake for my own use. One customer bought some and returned to the shop the next day to tell me how much her family enjoyed them. She also said that her six year old daughter said that it was the nicest bread she had ever tasted. Her mum said that her daughter had never had proper bread, as she always buys her bread at the supermarket. A sad sign of the times I'm afraid :(
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My job takes me to both a local Hovis (Avonmouth, Bristol) and a Kingsmill (Cardiff) bakery. All the bread is 'baked' on the day it is driven to the supermarkets. The staff shop is great, 25p per item which includes 12 rolls, loaves of sliced bread, Crumpets, and the like.
I have a bread maker, and like to make my own, but despite using various recipe's, it's always a little sweet. Any tips on this?
What make of flour and type of yeast are you using? as this could be the reason for the sweetness
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Yonks ago, I worked in a bakers. The dough was prepared in the afternoon, proved and then baked in the night for deliver first thing at the shops. Sour dough took 48 hours.
Nowadays most bread from supermarkets is frozen part baked delivered dough that is then "baked off" at the throw of a switch. Some of it can be frozen for up to 12 months !
Fortunately the EU has passed a rule saying that such bread has to be labelled soon.
If you want to find real bread this website can tell you your nearest baker.
http://www.sustainweb.org/realbread/ :y :y
Not sure if it's a hiccup at my end, but the link doesn't work?
Is it my end.... :-?
try http://www.sustainweb.org/realbread/
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For gods sake, someone tell Mrs Terbert how to make it.....we have a breadmaker the kids brought us, and, to be honest, all we have out of it are three bricks which could be used to stop the car moving forward ;D ;D ;D
Smells GORGEOUS when cooking....then :( :( :( :( :(
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we have a great bakers where i live very old fashioned and the baker is in his seventies and does gorgeous bread and yes i am a very regular customer ;D
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I used to get the small of fresh bread cooking when I worked regulary at customers houses....you can't beat it :y
And when we got our breadmaker I thought...YES YES YES....but my previous post shows results :(
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My job takes me to both a local Hovis (Avonmouth, Bristol) and a Kingsmill (Cardiff) bakery. All the bread is 'baked' on the day it is driven to the supermarkets. The staff shop is great, 25p per item which includes 12 rolls, loaves of sliced bread, Crumpets, and the like.
I have a bread maker, and like to make my own, but despite using various recipe's, it's always a little sweet. Any tips on this?
i've gotta say i've never used a breadmaker so don't really know how they work but i geuss you should cut down on how much sugar you are adding (if any!), yeast should feed on the sugar and if it's not using it all up then the loaf will be sweet and if your recipe calls for milk you can cut down the sugar content as the yeast will break down the single cell sugars in the milk to create co2, also i would check that after the first rise that the machine is knocking the dough back before it rises the second time and then bakes!
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My mum bakes her own bread & has done so for the past 30+ years, she keeps me in supply of fresh rolls :P :P 8-)
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My job takes me to both a local Hovis (Avonmouth, Bristol) and a Kingsmill (Cardiff) bakery. All the bread is 'baked' on the day it is driven to the supermarkets. The staff shop is great, 25p per item which includes 12 rolls, loaves of sliced bread, Crumpets, and the like.
I have a bread maker, and like to make my own, but despite using various recipe's, it's always a little sweet. Any tips on this?
What make of flour and type of yeast are you using? as this could be the reason for the sweetness
Eh up Tony.
I'm using Allinson's Strong White Bread Flour and Allinson's fast acting DRY yeast.
All the recipe's I have used have called for sugar to be added in varying amounts..... The yeast requires this I guess. No matter how low the sugar amount, the bread is very sweet.
Is there a flour you can recommend? I am aware that fresh yeast would probably be much better, but as I make the bread infrequently, it would be difficult to store. :y
EDIT: I'll add that every loaf produced has been a great texture and eats well with jam or sweet chutneys, just not very good for sandwiches.
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ahhh
there was me thinking you were going to bake some home made
and of course share with fellow local oofers?
;D ;D ;D
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some "smells" just do it for me and the smell of freshly baked bread is right up there (along with freshly mown grass or freshly sawn timber). I work for a supermarket where the majority of bread is actually baked from scratch but we now rarely eat white bread preferring the (healthier and more filling) wholemeal or seeded . Did buy a bread maker and got quite good with it in the end but whilst its fun to do the more fancy loaves in it when the kids were here we never seemed to have the time to make enough bread out of it to go round and dont bother with it much now. Besides, swmbo always maintained that it wasnt that much harder or troublesome to bake your own in the oven. Guess she finds all that kneading theraputic ;D Must admit that her homemade hoagies are pretty good though (particularly good with her curried apple and parsnip soup).My particular company has "proper" butchers and fishmongers too and I think thats a good thing. Of course its not like they operate as they might have done when they were independants (eg it would be far too time-consuming to do all the volume of "butchery" and deal with whole carcasses )but it means that the majority of these skills remain.Still believe that there is always a market for good independant bakers/butchers though.