tags: How It's Made: Bread, baking, agriculture, chemistry, food science, technology, streaming video
This interesting video shows how bread is made in large, mechanized factories: from mixing the ingredients to shipping it out for consumption.
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Just about every sustainability magazine on the planet, much less the food ones seems obsessed with no-knead breads. No-knead is trumpeted by everyone on the planet as the easy, awesome way to make bread, the thing that will convert non-bread makers into converts.
I've been making a lot of quick breads lately - partly it is the season, and they freeze and store well. They make good gifts, good afternoon snacks for the kids, good "Oh, crap, we're just about out of bread and I need it ASAP" solutions and other happy things.
With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time.
Is this a hint that the loaf I made yesterday wasn't very good?
I've been making my own bread for a couple of months now... much better, and I've been getting rave reviews from people I give loaves to. (I originally learned how back in college, but for a long time I was in apartments without enough counter space to knead the dough.)