Why modern sandwich bread is different from 'real' bread

[clintparsons]

This doctor has the enthusiasm level I would expect from a bread scientist.

[jvogler_art]

Imagine being a bread scientist and coming home from a long day of bread science work.

[joshhobbs]

I love this bread professional lady, like a perfect combo of being an expert, passionate while also seeming like she's so over it

[shayhan]

I love how Adam brings in experts from the field and really presents research when he explains things.

[Stanley-rqvv]

Fun fact - where I live (Poland) they call these breads "toast bread". They're only really used for that, otherwise you buy a normal bread. And it's much better than regular bread for doing toasts, or for example a grilled cheese. But very few people eat it "raw" for anything else.

[ethandavidson]

This is what I love about this channel. There's so many different topics that I didn't even know I cared about but Adam opens my eyes to it and I'm like "Dang! That's fascinating!" Thank you Adam!

[nolongeramused]

The amazing thing is that when "supermarket/store/factory bread" was first introduced it was actually an improvement on much of the bread that was being sold because it wasn't compromised with fillers such as sawdust and who knows what else. The state of baked goods in urban areas a century and more ago was pretty nasty much of the time. The factory bread was delivered fresh to the store several times a week (those colored bag clips tell you which day), it was pre-sliced, you didn't have to wonder what was in it, and it was very affordable.

[savannasdoodles]

The transition from bread to mattresses was amazing

[joeemenaker]

Now we know that the saying "the greatest thing since sliced bread" means a little more than we thought. A lot more was involved than just slicing a loaf and putting it in a bag.

[GeorgeVenturi]

Dr. Elisa Karkle did a great job explaining everything about this subject matter.

[comradegarrett]

11:55 I actually used to work for a company that made these types of bread cooling towers - they're called conveyor spirals in the industry. They're quite a feat of engineering, honestly - the conveyor belt actually wraps around a massive central drum/cage which rotates. They are used not just to cool bread after baking but also to proof the dough in heated proving rooms and to freeze various products in blast freezers.

[caffeinatedviolets]

Tip from personal home baking experience: I find recipes that incorporate a small portion of whole wheat or rye flour produce breads that stay softer for much longer than when I use purely white flour. No idea why but it helps me stretch out my loaves just a few days more

[MaeLSTRoM]

When adam does his advertisement segment, I like to imagine he actually does that live in the middle of the conference call with the experts and they stop explaining the science to sit quietly and listen to adam's ad for three minutes. Never fails to make me laugh internally

[SoliloquisticRambler]

My mom used to bake bread a lot when I was younger and I have to tell you: i LOVED when it went stale. Perfect excuse to butter the hell out of it and shove it in the microwave for a few seconds, just long enough for the butter to melt through the whole slice. Warm, melty buttered bread. ❤

[FakeMaker]

In Slovakia, and most of Europe from my experience, this soft white bread is only used for toasts and sometimes sandwiches. The "normal" bread with crust is what we use for everything else basically, and our cuisine is full of bread. Some people, generally the older generations, actually hate this what they call "American bread" with a passion, saying it's not even bread, and that it's unhealthy, artificial, etc. Funny how people can get so angry over bread lol.

[Ioskar]

In Poland we have small bakeries at every corner and they make it traditional way. It is also 4 times more expensive than the bread from the shopping mall but it is totally worth the price.

[Weird_One_]

Some of this I don’t always think applies to traditional bread loafs. I sometimes make 4 loafs of bread at once freezing most of it. The bread I make often lasts a full week before becoming too hard to really eat by itself. So I would give traditional bread a bit more of a range for how fast it goes bad than given in the video.

[ZombiieUnicorn]

1:38 : When your bread becomes as hard as a rock, you can moisten it a bit (the amount of water depends on the dryness of the bread, dryer = more water) and put it in the oven at 180C°. It will be crispier than before, and the inside will be soft again.

[wazzupdjd]

As a dutch person, my family (and I presume many, many others) put our bread in the freezer. That way, we can eat bread over a week/month old that still tastes like bread. It seems like this is less common internationally than I expected.

[Brntoaurus]

My mom and Grandma (Nana) bake thier own fantastic wheat bread. The use the same recipe, but taste slightly different, so we call them "Nana bread" and "Mom bread". The structures of Mom bread and Nana bread are too loose to hold up to spreads like peanut butter, mayo, or mustard and would have to be pretty thick to hold a sandwich together, so we mostly use it for morning toast. We call storebought sliced bread "sandwich bread" and use it almost exclusively for sandwiches.