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You can buy non-chorleywood bread from bakers and from most supermarkets in the UK (look for their 'sourdough' loaves, some might even give a fermentation time)
by Nursie 6d ago
You can buy non-chorleywood bread from bakers and from most supermarkets in the UK (look for their 'sourdough' loaves, some might even give a fermentation time)
But French bread is still particularly good somehow, there is just nothing like a fresh baguette from a baker in a small village in rural France.
So there's something else going on there IMHO. Specifically with baguettes.
(I wish I could find a good baguette here in Western Australia, most of them are utter trash. As are most of the croissants, though I was able to find a specialist baker for those so not all is lost...)
- IneffablePigeon 6d agoIt is mostly the freshness. There is a reason it all comes from small local bakeries - it has to be made that morning. Even by the afternoon it will not be as good.
- lbreakjai 5d agoI learned to bake when I lived in London, because the average bread was simply awful. It's surprisingly easy to get something as good at home, as long as you have a decent dutch oven. It really makes me wonder what else is going on everywhere else, because it really comes down to just flour, water, salt, and yeast.
- lazylester 5d agoThe process is more important than the ingredients.
- lbreakjai 4d agoI thought so too. When I started, I was obsessed with getting every variable and every step of the process just right. I measured and documented everything: The number of folds, the humidity in the room ... Then I discovered Jim Lahey's no-knead bread recipe, which gave me virtually the same results, for a grand total of 5 minutes of active work.
- ahazred8ta 3d agoSocrates always used to inspect his dough before adding the yeast. The unexamined loaf is not worth leaven.