"It is indeed true to say that the Chorleywood Bread Process revolutionised the bread making industry, as in 2009, it was determined that approximately 80% of all the bread made in Britain, Australia, New Zealand and India, used the process. In addition, the CBD has been adopted in more than 30 other countries across the globe."<p>Only 80%? I'm in the UK now and it seems all but impossible to buy bread not made this way. It's as though bread here is made for people without teeth.
The shocking truth about bread: <a href="https://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html" rel="nofollow">https://www.independent.co.uk/life-style/food-and-drink/feat...</a><p>There's a real bread campaign: <a href="https://www.sustainweb.org/realbread/" rel="nofollow">https://www.sustainweb.org/realbread/</a>
There's a 3 part podcast series on good bread from the great UK-based regen farming podcast Farmerama <a href="https://farmerama.co/arable/good-bread-part-1-what-is-good-bread/" rel="nofollow">https://farmerama.co/arable/good-bread-part-1-what-is-good-b...</a> Dips into this and talks to people involved in the good bread movement.<p>Here in the northern Scottish highlands it's hard to find good bread. Which led us to learn to bake our own sourdough. But there are some good things popping up, like a local baker who is now doing a People's Loaf pay as you can <a href="https://www.northern-times.co.uk/news/sutherland-artisan-baker-launches-pay-as-you-can-new-loaf-355385/#" rel="nofollow">https://www.northern-times.co.uk/news/sutherland-artisan-bak...</a>
As a Brit it remains bizarre to me that Britain is collectively somehow <i>proud</i> of this process. It makes terrible, tasteless bread.<p>And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff.<p>I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted that it's a whole different food.<p>And I am really sorry to my Scots friends but this goes for "Scottish Plain" as well.<p>And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It's the same pallid bland pap, but crunchier.
Ah, the genesis of bland bread everywhere. Well everywhere in the UK, Australia, NZ, India and a few other countries.<p>Apparently the US had its own industrialised bread process decades earlier that resulted in "Wonder Bread".
TLDR;<p>The Chorleywood bread process is a method of dough production to make yeasted bread quickly, producing a soft loaf. It allows the dough to be made with lower-protein wheat and it uses more yeast, added fats, chemicals.<p>80% of all the bread made in Britain, Australia, New Zealand and India, use the process.
I wish the Brits never touched bread recipes. Or the Germans for that matter. I was born in Eastern Europe and raised in simple, tasty bread baked in local bakeries. These days I have to go to small town in France or Italy to get decent bread. What is sold in Britain as bread is nothing of the sort and the "local artisanal" bakeries are often using wholesale produced dough which they simply put in their oven and call it baking their own bread. Basically what IPA beer is, a concentrate mixed with alcohol to produce a brainfuck drink that has nothing to do with beer.