More and more people are asking the crucial question:
what is real bread?
Real bread is simply bread without nasties.
At its basic level real bread is made with four ingredients : flour, yeast, salt and water.
Read on, there’s one important tip you won’t want to miss!
With flour yeast and water ready and in place, anyone can create their own “artisan bread” by experimenting with an array of ingredients and methods.
While salt is needed, some experienced bakers may suggest you can do without it. However, the reason for such suggestion is the subject of another post. Clearly though, it’s up to the individual’s taste at the end of the day but experimenting with the amount of salt used in food is always a wise move.
In fact, in our humble experience, experimenting has led to numerous variations of bread and numerous ways of making and keeping real bread REAL, as we talked about in our Podcast episodes.
Bread is essential food for most households whether consumed with or without added yeast; some breads don’t need added yeast. Indeed, we live in a world where most people simply love bread.
According to the flour advisory bureau, 99% of British homes buy bread. Would it surprise you that the word bread is panis in Latin and signifies the essentials of life. A nice link to all this is that the word Pantry is a synonym and means store cupboard a place we keep food essentials needed by house holds.
Although 80% of the bread we consume is made by large bakeries.* the last few years has seen a big increase in people learning to make their own bread, avoiding store-bought options.
Bread making is getting a comeback to home kitchens and has become of such great importance to everyone from yummy mummies to millennials and Gen Z.
Furthermore, the quest for real bread appears to be relentless despite the pandemic.
Bread making along with other cooking activities have proved a life saver,
as boredom reliever and as a new hobby for many.
Are you a keen baker curious about making REAL bread?
For Greenwich Pantry, the importance of helping people make their own bread and understand the difference between real bread and bread with nasties has been number one priority for many years.
Bread making workshops remains a constant feature on the kids and adult cooking school calendar year on year. Encouraging real bread making is we feel, very inspiring for future generations as they learn basic kitchen skills for life.
Bread also happens to be an essential ingredient in sustaining life, opening up opportunities for people to return to employment and providing for communities. This point is evidenced in the fact that increase in demand for fresh bread has seen more micro bakeries opening up both in rural areas and inner city. We have also seen a keen interest in ancient sourdough recipes. As supporters of sourdough September bread campaign we are excited to see this continuing trend.
Bread varieties are many all over the world
Amongst the excitement that surrounds bread is the variety of shapes textures and flavour. All over the world people are keen on bread and there are many known varieties that have become family favourites. For instance, the French have given us the beloved baguette, and the Italians focaccia. Don’t be fooled though, the original baguette is arguably more Italian than bread according to the age old story of how it all started.
Additionally, anyone who loves Indian cuisine will be familiar with delicious flat breads such as Chappati, Naan and Roti, they are just yum!
This delightful tea towel tells a beautiful story of bread.
Not surprisingly, British bread also comes in many different shapes and sizes too. From sliced breads to milky rolls and rounded bread with crusty textures, there’s a type of bread variety to suit everyone. Sometimes the variety emerges from the regional approaches to making bread but in the end, the classic bread ingredients are a constant in all of them.
Take for example the loaf bread that we’re all familiar with.
Where did the loaf bread come from?
The loaf bread is amongst the favourites for families and individual households alike. When you think loaf, it’s not always a rectangular shape. The rectangular shaped loaf appears to have emerged in the 50s and 60s in Britain with the onset of industrial bakers. Although it makes life easier for them, home bakers need not confine themselves to a rectangular shape.
Sliced loaf bread is very popular nowadays but did you know that sourdough bread is just as easy to make when you know how? With less than four ingredients (not counting the starter) it has become one of the healthy bread choices.
The continued love for real bread extends to sourdough recipes too. Here’s a small tip for bread lovers wherever you are: be sure to check labels or be bold enough to ask your bakery how they made their bread. If any of this fails, our best advice as you might expect is to make your own.
The conversation about bread is on going and we would love to hear your views.
Have you recently started making your own bread?
Which was your first ever bread? How did it go?
Share your food story with us on the lifeisforcooking podcast. We look forward to hearing from you.
GREENWICH PANTRY IS PROUDLY SUPPORTING