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DeWayfarer 路 61-69, M
Now let me explain why Europe will eventually change to the American type of bread.
Before the 1980s, I was in Germany in 1974, the Europeans where grinding the flour differently than they are to today.
They used, as was briefly shown, the flat stone ground method. Yes, it included the shaft. But the whole technique of grinding four was flat.
This flat grind produced a higher sugar content call gluten.
Now American flour before all the chemicals were added, I believe in 1948 or there abouts, wasn't ground flat from the top downward. It was ground from side to side.
This side to side grind did a number of things. First it was easier to remove the shaft. Yet because it was side to side there was less gluten in the flour.
So you absolutely had to add more sugar in the dough in order for it to rise.
Now comes the bleaching, the chemical preserves all the other bad stuff in the American bread. Not to mention the yeast in order to make the bread rise. It's not brewers yeast for one. That would make it yellow.
So the two regions went along their separate ways. Until.... American product "French toast" came around.
Laughable isn't it? 馃檭
You see you couldn't make a good version of french toast without the American bread. European bread had too much shaft in it. So they slowly introduce the American version of cutting flour. Just the process of the side to side cut removed shaft.
So what you have now in Europe is the shaftless American flour from the 1940s!
So guess what they had to do? ADD SUGAR!
Just by those two things you have a white bread. It's not brown in color! Which the old pre 1980s it was.
Eventually even Europe will add chemicals, just not make it packaged nor shaped the same way. It's cheaper!
I don't agree with what is happening. But it's been happening already for decades! Take a good look at that bread he is showing in that video!
It's white on the inside! Not brown nor even yellow!
Before the 1980s, I was in Germany in 1974, the Europeans where grinding the flour differently than they are to today.
They used, as was briefly shown, the flat stone ground method. Yes, it included the shaft. But the whole technique of grinding four was flat.
This flat grind produced a higher sugar content call gluten.
Now American flour before all the chemicals were added, I believe in 1948 or there abouts, wasn't ground flat from the top downward. It was ground from side to side.
This side to side grind did a number of things. First it was easier to remove the shaft. Yet because it was side to side there was less gluten in the flour.
So you absolutely had to add more sugar in the dough in order for it to rise.
Now comes the bleaching, the chemical preserves all the other bad stuff in the American bread. Not to mention the yeast in order to make the bread rise. It's not brewers yeast for one. That would make it yellow.
So the two regions went along their separate ways. Until.... American product "French toast" came around.
Laughable isn't it? 馃檭
You see you couldn't make a good version of french toast without the American bread. European bread had too much shaft in it. So they slowly introduce the American version of cutting flour. Just the process of the side to side cut removed shaft.
So what you have now in Europe is the shaftless American flour from the 1940s!
So guess what they had to do? ADD SUGAR!
Just by those two things you have a white bread. It's not brown in color! Which the old pre 1980s it was.
Eventually even Europe will add chemicals, just not make it packaged nor shaped the same way. It's cheaper!
I don't agree with what is happening. But it's been happening already for decades! Take a good look at that bread he is showing in that video!
It's white on the inside! Not brown nor even yellow!
ElwoodBlues 路 M
Our elder son prefers loaves of dark pumpernickel; our younger prefers a sourdough sandwich loaf. Myself, I prefer a swirled dark & light rye with caraway seeds. My wife prefers whole wheat.
At my local supermarket, we can get all those breads baked on the premises in addition to several other varieties. I don't think the phrase "American bread" is anywhere near specific enough to indict the panoply of breads readily available in America.
At my local supermarket, we can get all those breads baked on the premises in addition to several other varieties. I don't think the phrase "American bread" is anywhere near specific enough to indict the panoply of breads readily available in America.
DeWayfarer 路 61-69, M
@ElwoodBlues I prefer the whole grain breads myself though that rye seeds in "dark" pumpernickel are as well grind the same way as regular flour. So the rye seed shaft is removed.
That's the big difference in so called "American" bread. It's how the flour or seed is ground. Whole grain just doesn't get ground the same way. So it has more "gluten" from the shaft and no need to add other sugars.
The shaft has the gluten that feeds the seed which the yeast uses to raise the dough. No added sugar for the yeast needed. The yeast doesn't eat the flour. It eats gluten or sugar.
That's the big difference in so called "American" bread. It's how the flour or seed is ground. Whole grain just doesn't get ground the same way. So it has more "gluten" from the shaft and no need to add other sugars.
The shaft has the gluten that feeds the seed which the yeast uses to raise the dough. No added sugar for the yeast needed. The yeast doesn't eat the flour. It eats gluten or sugar.
TheDisciplinarian 路 61-69, M
CheekyBadger 路 M