What is in bread baked in England but not in France?

Answer 1

Frankly, in many cases, a load of rubbish that the French would not tolerate! Please read on

The French do bake bread, and they do it extremely well. Certainly, they rely on other foods in lieu of bread, croissants and brioche, for example, which are prepared using large amounts of butter and are generally excellent.

However,French Breads are superb. The traditional Baguette, either on its own or with cheese, ham or any other filling, is a culinary masterpiece that far exceeds the offerings from many British sandwich shops. Any visit to a French Boulangerie will give you the choice of breads, often warm from the oven, that make the mouth water.

The problem with British bread is that a lot of the loaves sold in supermarkets or used in sandwich shops are baked by means of the Chorleywood Process, in which the yeast process so vital in the production of bread is accelerated. This has also been refined into the Milton Keynes process, in which the dough is produced by a similar accelerative process, and is further ruined by the addition of subtances that enable such dough to 'live' longer, and thus can be made in dough factories and shipped throughout the UK to smaller bakeries. This muck will keep for about 6 days! Furthermore, British bulk bread producers use a flour that is highly refined, and thus has lost much of the endosperm (husk) of the wheat. Consequently, the product of this wheat biases towards stodge.

It is unlikely that the French would stand for this. The French have an attitude towards eating that regards the function as an art. The French take a lunch break from work and eat decent food, whereas a lot of us Britons will buy a sandwich and eat it at our desks as we work our (unpaid) lunch breaks. I am told that the Parisian differs and that they are moving more towards the British way of encouraging indigestion, but as my visits to France centre around Brittany or the region around Avignon, I cannot say a lot about fast food in Paris.

There is a lot of excellent bread baked in the UK, by independent bakeries thet do not use the Chorleywood Process. Additional to this, the regional cuisines of Britain still survive, and breads such as the Stottie Cake (Northumberland and Durham) are delectable. We also have bread-like dishes cooked in the pan, such as the Soda Farl (Northern Ireland, Republic of Ireland and parts of Scotland). Oat Cakes are a favourite in Scotland.

Finally, we are fortunate to have a large population of people who are of different ethnicites to the Anglo/Saxon?Celtic admixture that constitues the 'native' British, and we can therefore enjoy Jewish unleavened bread, Greek Pitta, and delectable Naan and Parathas, Puris and Chapatis, not to mention the ubiquitous Pappadom.

Probably a bit more that you asked for, but vive la France and Eternally UK (including West Indians, Asians etc). We both have a lot going for us.

Answer 2

The big factory bakeries in U.K. mostly use steam assisted ovens. This combined with the desire to make the greatest profit possible by using cheap ingredients and cutting corners gives us the mediocre product that others would not tollerate!

Answer 3

Not sure but I know that sliced white bread in the UK makes excellent toast and French bread (which is wondeful) turns into bullets when toasted.

Answer 4

The difference is Soda,they add it in england and ireland also the flour is different...more white/bleached in france,rye and whole grain(dark)in england

Answer 5

Flour made from hard wheat, which is mostly impoprted from America. French use floor from soft wheat which grows in europe.

Answer 6

tons of additives

Answer 7

I dunno... is this a trick question?