I've just watched BBC TV's Inside the Factory program on Warburton's Bakery in Bolton, England.
https://www.bbc.co.uk/iplayer/episode/m0026q82/inside-the-factory-series-9-2-sliced-bread
Not the sort of bread most of us would want to replicate, but interesting none the less. If only they gave it some proper fermentation....
Bake time for a 2lb loaf is only 20 minutes - how do they do that? Metal tins with metal lids, so I can't think there are any microwaves involved; maybe some direct contact heaters?
Lance
I saw that too Lance. Indeed it was interesting enough and funny considering Paddy's connection to the place! It's amazing how these ultra large scale production facilities can produce the volumes they do. While it's not the best bread it does feed the nation considering that perspective. At least we still don't have to suffer the "National Loaf".
Michael
At least Warbies are putting some Canadian flour in it to improve crumb texture, as they put it. I don't think Allied do.
Interesting how most people hated the national loaf, even though it was considered much healthier. I believe the extraction rate of national flour was 85%, so not much more wholemeal than a T80.
Probably the minus points were: 1) homegrown wheat, pretty weak in those days, making a solid loaf. 2) already a day old when purchased. 3) I would think no autolyse, which would have helped to hydrate the bran and germ, stopping the loaf drying out after baking.
And here's an interesting snippet about a postwar extraction rate change from 85 to 80%:
https://hansard.parliament.uk/Commons/1950-07-24/debates/a2b820a1-1670-4ff5-a503-8ad38ea5640f/FlourExtractionRate
Lance
Thanks for the link. Delightful viewing. Having recently relocated to the (greater) UK and hosting a live-in MIL who subsists on that very loaf (or Taylors equivalent), and often for her chip butties etc, it hit home.
I assume much of what was presented was or was derived from the notorious Chorleywood process. But it was never mentioned (or was it?) and I wonder if that has become such a dirty word marketingwise that it’s better avoided.
And I wonder how close the National Bread formula is to sd versions many of us now make by a rather different process. Plus ca la meme chose.
I know where we’re going for smoked salmon bagels next time we’re in London! 👍
Tom
"Having recently relocated to the (greater) UK"
You kept that quiet, Tom! I hope you enjoy living here - most parts of the world seem pretty crazy these days, but some are crazier than others...
What part of the UK have you settled in - sounds like perhaps an outlying region?
Chorleywood - well I don't think it's a name known to the average punter in the UK - they would probably think it was a suburb of Chorley - and most would be happy that it produces a ridiculously cheap loaf, so much so that proper artisan loaf makers are ofen derided here for making expensive sourdough loaves that only posh people can afford.
But those big plant bakery loaves do have their uses, I must admit - as you say, chip butties and an Indian guy where I used to work occasionally cooked us a simple curry as a treat and he always served it with thin sliced Mothers Pride and it was a surprisingly good combination!
Of course, the craft bakers pre and post WW2 were turning out excellent quality similarly sized white tin loaves that had flavour, but those days are long gone...
Lance