"It is indeed true to say that the Chorleywood Bread Process revolutionised the bread making industry, as in 2009, it was determined that approximately 80% of all the bread made in Britain, Australia, New Zealand and India, used the process. In addition, the CBD has been adopted in more than 30 other countries across the globe."
Only 80%? I'm in the UK now and it seems all but impossible to buy bread not made this way. It's as though bread here is made for people without teeth.
We must live in different parts of the UK then because where I am in the north the bread choice has never been better - what you said was more true a couple of decades ago but my local small co-op has a huge range of bread fresh baked on premises including stuff like ancient grain sourdough.
All the lidl's within 20 miles have in store bakeries and do the same and you can order that stuff from all the major supermarkets.
Have you tried somewhere else than a supermarket or franchise bakeries?
I have to say though it isn't easy. It's hard to find good bread in the UK. I had a salmon sandwich on a good wholmeal sourdough at a shop in the Canary Wharf tube station in 2015 and I still remember it.
The only way I've found to have a decent loaf of bread in the UK is to make it myself. I kinda recommend it. I don't really care about breadmaking, like I'm not seriously into it, but the bread I make at home is just decent bread and it's tough to find that in the shops.
And don't buy flour from the supermarket, either. I once tried the wholewheal flour from the Waitrose, after I got fed up with their wholemeal loaf tasting like cardboard. Well, the bread I made with their flour tasted exactly the same as their bread. There's something wrong not only with breadmaking, but also with flour sold in this country. But you can get good bread flour (hard white, wholemeal, spelt, rye, barley, anything you want) if you look around online a bit.
Chorley wood bread makes *terrific* toast. This explains its popularity in Blighty.
> I'm in the UK now and it seems all but impossible to buy bread not made this way.
Utter rubbish! 30 years ago maybe, but these days even small corner shops (let alone large supermarkets) will offer quality fresh breads from a local bakery.
There are a lot of types of bread. For a whole bunch of those this process is irrelevant. Pita for example. So a specialist "foreign foods" place will have lots of options. But also if you have either an actual bakery or a large supermarket they will have options to make "traditional" English bread by the conventional more expensive process and charge you for that.
If you want to pay 40p for a loaf of bread, Chorleywood is the way that happens. If you don't mind paying £2.50 for an artisan loaf that you can't figure out how to slice that's cool too.
Dippy soldiers probably don't benefit from using the slow expensive process. A ham sandwich probably does.
Even the supermarkets should have quite a bit in their 'fresh' section that's made more normally. Particularly look for sourdough - even if it's not real sourdough you should find stuff that's had a decent amount of time to rise.
Beyond that - visit a bakers or a market or something.
Here in the northern Scottish highlands it's hard to find good bread. Which led us to learn to bake our own sourdough. But there are some good things popping up, like a local baker who is now doing a People's Loaf pay as you can https://www.northern-times.co.uk/news/sutherland-artisan-bak...
As a Brit it remains bizarre to me that Britain is collectively somehow proud of this process. It makes terrible, tasteless bread.
And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff.
I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted that it's a whole different food.
And I am really sorry to my Scots friends but this goes for "Scottish Plain" as well.
And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It's the same pallid bland pap, but crunchier.
Chorleywood process is fast and it works with the relatively weak UK wheat. Making bread taste good takes time unfortunately. And for certain applications shitty white bread is a good fit like PB&J sandwiches or grilled cheeses.
The Chorleywood bread process is a method of dough production to make yeasted bread quickly, producing a soft loaf. It allows the dough to be made with lower-protein wheat and it uses more yeast, added fats, chemicals.
80% of all the bread made in Britain, Australia, New Zealand and India, use the process.
I wish the Brits never touched bread recipes. Or the Germans for that matter. I was born in Eastern Europe and raised in simple, tasty bread baked in local bakeries. These days I have to go to small town in France or Italy to get decent bread. What is sold in Britain as bread is nothing of the sort and the "local artisanal" bakeries are often using wholesale produced dough which they simply put in their oven and call it baking their own bread. Basically what IPA beer is, a concentrate mixed with alcohol to produce a brainfuck drink that has nothing to do with beer.
Which IPAs are made from concentrate? I've never heard of this.
Some beers are brewed at a higher gravity and then diluted with water to bring to the correct strength - this allows the breweries to get more beer out of their brewing capacity.
kwhitefoot|1 year ago
Only 80%? I'm in the UK now and it seems all but impossible to buy bread not made this way. It's as though bread here is made for people without teeth.
noir_lord|1 year ago
All the lidl's within 20 miles have in store bakeries and do the same and you can order that stuff from all the major supermarkets.
YeGoblynQueenne|1 year ago
I have to say though it isn't easy. It's hard to find good bread in the UK. I had a salmon sandwich on a good wholmeal sourdough at a shop in the Canary Wharf tube station in 2015 and I still remember it.
The only way I've found to have a decent loaf of bread in the UK is to make it myself. I kinda recommend it. I don't really care about breadmaking, like I'm not seriously into it, but the bread I make at home is just decent bread and it's tough to find that in the shops.
And don't buy flour from the supermarket, either. I once tried the wholewheal flour from the Waitrose, after I got fed up with their wholemeal loaf tasting like cardboard. Well, the bread I made with their flour tasted exactly the same as their bread. There's something wrong not only with breadmaking, but also with flour sold in this country. But you can get good bread flour (hard white, wholemeal, spelt, rye, barley, anything you want) if you look around online a bit.
GJim|1 year ago
Chorley wood bread makes *terrific* toast. This explains its popularity in Blighty.
> I'm in the UK now and it seems all but impossible to buy bread not made this way.
Utter rubbish! 30 years ago maybe, but these days even small corner shops (let alone large supermarkets) will offer quality fresh breads from a local bakery.
tialaramex|1 year ago
If you want to pay 40p for a loaf of bread, Chorleywood is the way that happens. If you don't mind paying £2.50 for an artisan loaf that you can't figure out how to slice that's cool too.
Dippy soldiers probably don't benefit from using the slow expensive process. A ham sandwich probably does.
Nursie|1 year ago
Beyond that - visit a bakers or a market or something.
rsynnott|1 year ago
DonaldFisk|1 year ago
There's a real bread campaign: https://www.sustainweb.org/realbread/
Dylanfm|1 year ago
Here in the northern Scottish highlands it's hard to find good bread. Which led us to learn to bake our own sourdough. But there are some good things popping up, like a local baker who is now doing a People's Loaf pay as you can https://www.northern-times.co.uk/news/sutherland-artisan-bak...
lproven|1 year ago
And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff.
I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted that it's a whole different food.
And I am really sorry to my Scots friends but this goes for "Scottish Plain" as well.
And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It's the same pallid bland pap, but crunchier.
goosedragons|1 year ago
Nursie|1 year ago
Apparently the US had its own industrialised bread process decades earlier that resulted in "Wonder Bread".
rsecora|1 year ago
The Chorleywood bread process is a method of dough production to make yeasted bread quickly, producing a soft loaf. It allows the dough to be made with lower-protein wheat and it uses more yeast, added fats, chemicals.
80% of all the bread made in Britain, Australia, New Zealand and India, use the process.
ReptileMan|1 year ago
unknown|1 year ago
[deleted]
surfingdino|1 year ago
mjlee|1 year ago
Some beers are brewed at a higher gravity and then diluted with water to bring to the correct strength - this allows the breweries to get more beer out of their brewing capacity.