Bread

swiftflo

swiftflo

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Wife went to Asda this morning for the usual weeks groceries, she was fuming when she got back. Our local branch has been marketing it's own brand of bread . Two weeks ago it was 44p for a loaf, this morning it was 79p. I guess they have found that their own brand is selling well.
 
Supply and demand ahead of the impending end of the world weather... Surprised you were able to get any at all.
 
I would have thought the 44p price was simply a loss leader the new price is still well below the average cost of a loaf ,so keep stume
 
the black fox said:
I would have thought the 44p price was simply a loss leader the new price is still well below the average cost of a loaf ,so keep stume
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Asda had only just launched it, so you could be right.
 
We have that Burgen Seeded I think it is about £1.30p a pop but keep it in freezer and just pop out a bit at a time.
 
I have the bergen seeded too. Occasionally on offer in sainsburys for a £1.
 
Not sure what size loaf is 79p, must be a small one. The usual size is £1 or £1.20 at our Asda
 
Mind you I've started buying the Asda bread mixes and making my own since my wife bought a kitchenaid mixer. Most of those bread mixes are around 69p.
 
Byker28i said:
Mind you I've started buying the Asda bread mixes and making my own since my wife bought a kitchenaid mixer. Most of those bread mixes are around 69p.
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LOL.
and 31p in time & energy to prepare & cook it.
you must really like baking to go to all that trouble. :LOL:
 
AHILL said:
LOL.
and 31p in time & energy to prepare & cook it.
you must really like baking to go to all that trouble. :LOL:
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Just been and put some on after this thread. Currently proving. My wife can come in later to the smell of warm bread in the house, however she's on Slimming World diet so isn't allowed any
 
Byker28i said:
Just been and put some on after this thread. Currently proving. My wife can come in later to the smell of warm bread in the house, however she's on Slimming World diet so isn't allowed any
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you can get the same smell by toasting some warbies then microwaving it. :ROFLMAO:
 
Byker28i said:
Just been and put some on after this thread. Currently proving. My wife can come in later to the smell of warm bread in the house, however she's on Slimming World diet so isn't allowed any
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Got a breadmaker off my mom at end of last year to make some nice fresh bread... Been on slimming world since New Year so not had any use out of it :(
 
Nawty said:
And full of flour improves and other non-bready stuff.

Flour, yeast, salt, water is all you need. Cheaper too.
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you missed sugar, give the yeast a little to work on... at least thats in the homemade recipe thats currently proving
 
I've also got some dough proving. I don't have a bread maker but I do have a bowl, an oven and a pair of arms. :-)
Making your own means you can b****r about with it. I recommend chucking in a handful each of chopped spring onions and finely grated Parmesan.
 
Graham W said:
Stop being a tease. :) Is it purely flavour or is there some chemical reason it needs to be there? (I understand it counters the effect of the yeast.)
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:)

Just for flavour, it does counteract the yeast somewhat but not enough to worry about. Bread without salt is pretty grim, even if you’re used to a low salt diet.

I use 2 tsp per 500g flour which is in line with most recipes.
 
Graham W said:
I do put salt in but stack it up with "favouring" as well...Artisan if you will. [emoji16]
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I’m a basic bread guy. Done properly.

By using a bread basket to prove and a round Dutch oven to bake (230C, 30 mins lid on, 15-20 lid off) you get wonderfully thick crisp crust on a loaf shaped like a sour dough. If you use only a small amount of yeast and leave it to raise for a long time you get more complex flavours (not quite sour dough but getting there).
 
Dutch oven? Erm...

(And yes, I do know what a Dutch oven is!)
 
We spend that little bit more (about £1.60 a loaf) and get it fresh from the bakery. Much better than anything in the supermarket. Only issue is that I always want to eat it, especially on the first day.
 
Graham W said:
Stop being a tease. :) Is it purely flavour or is there some chemical reason it needs to be there? (I understand it counters the effect of the yeast.)
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When mixing your ingredients during bread-making, always add the salt and yeast to opposite sides of the bowl as the salt can kill the yeast especially if using fresh. You can get fresh yeast at most supermarkets with bakeries.
Too much salt causes the bread to be dense, like it was under kneaded.
 
Byker28i said:
When mixing your ingredients during bread-making, always add the salt and yeast to opposite sides of the bowl as the salt can kill the yeast especially if using fresh. You can get fresh yeast at most supermarkets with bakeries.
Too much salt causes the bread to be dense, like it was under kneaded.
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Yes, I do that opposite sides of the bowl thing. :-)
 
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