The Chorleywood Experiment (2023)

&quot;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.&quot;<p>Only 80%? I&#x27;m in the UK now and it seems all but impossible to buy bread not made this way. It&#x27;s as though bread here is made for people without teeth.

The shocking truth about bread: <a href="https:&#x2F;&#x2F;www.independent.co.uk&#x2F;life-style&#x2F;food-and-drink&#x2F;features&#x2F;the-shocking-truth-about-bread-413156.html" rel="nofollow">https:&#x2F;&#x2F;www.independent.co.uk&#x2F;life-style&#x2F;food-and-drink&#x2F;feat...</a><p>There&#x27;s a real bread campaign: <a href="https:&#x2F;&#x2F;www.sustainweb.org&#x2F;realbread&#x2F;" rel="nofollow">https:&#x2F;&#x2F;www.sustainweb.org&#x2F;realbread&#x2F;</a>

There&#x27;s a 3 part podcast series on good bread from the great UK-based regen farming podcast Farmerama <a href="https:&#x2F;&#x2F;farmerama.co&#x2F;arable&#x2F;good-bread-part-1-what-is-good-bread&#x2F;" rel="nofollow">https:&#x2F;&#x2F;farmerama.co&#x2F;arable&#x2F;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&#x27;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&#x27;s Loaf pay as you can <a href="https:&#x2F;&#x2F;www.northern-times.co.uk&#x2F;news&#x2F;sutherland-artisan-baker-launches-pay-as-you-can-new-loaf-355385&#x2F;#" rel="nofollow">https:&#x2F;&#x2F;www.northern-times.co.uk&#x2F;news&#x2F;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&#x27;ve tasted that it&#x27;s a whole different food.<p>And I am really sorry to my Scots friends but this goes for &quot;Scottish Plain&quot; as well.<p>And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It&#x27;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 &quot;Wonder Bread&quot;.

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 &quot;local artisanal&quot; 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.