There have been various discussions on various websites and radio programmes about the problems of the Chorleywood process that is used to make modern bread. As I am sure most people reading this blog are aware, the Chorleywood process was devised to speed up the bread manufacturing process. There has been recently a fair bit of criticism about bread made in this way, that it has a reduced nutritional content and doesn’t taste as good as bread made in a traditional manner.
I do like traditional or artisan bread, that is bread made in a traditional manner by a traditional baker. My real issue is that I don’t have easy access to such bakers to be able to buy such bread on a weekly basis, let alone daily as I would prefer.
There is something beautiful about a fresh baked loaf, straight from the bakers. Sliced with a spread of butter. If I had a baker close by, I would be tempted to pop down in the morning to get fresh bread for breakfast. I have done this a few times, such as when I was on holiday in Aldeburgh and when I was in France. I even managed to get some decent bread in Bristol when I lived there.
I have considered baking my own bread, not so sure I have the time to undertake this before I go off to work, however I still firmly believe that to bake decent bread you need a decent bread oven. A standard kitchen oven in my mind is okay for a few things, but it’s not a bread oven.
Having said all that and written all this I think I might try and bake some bread at some point in the future. Any advice for me?