American Reacts to 3000 Types Of Bread What Makes German Bread So Special Food Secrets Ep 7

[@taupegrillon5975]

Once you started to make your own bread, you won't stop. French baguette, italian Ciabatta or german types of (full grain) bread, ALL without sugar and tasty as hell. It's a question of organization and you can start your own own "little bakery". Nothing is better as the smell of fresh bread from the oven.

[@klaus2t703]

Hi, German here. Wood fired ovens are relatively rare, but the tast is the best. We - at home - also bake bread partly in the wood oven outside or in electric oven in the kitchen. What I appreciate the most on German bread (even food in general) is, that they keep the additional artificial ingredients low. They use nature to enhace the taste. Sourdough and cure time has big impact. Adding herbs, natural spices, seeds ... give a huge variety...

[@Anson_AKB]

5:00 - it is not the tradition that started in 1928 (as was said later, their baking tradition was started much earlier), but that exact dough, that was started in 1928 and from then on was used every day to create the next day's new dough from part of the old dough !

[@hackbyte]

Exactly .. it's not just the tradition .. it's the actual bacterial sourdough culture that is maintained nearly a century now. ;)

[@StefanHaeger]

On German: "Jau. Seh' ich genauso ..." [Yeah. I'm in common at all]. Stefan, Dortmund

[@agnes1250]

When looking for good bread, avoid the bakery chains, that have dozens of shops in supermarktes and on the highstreets. Look for Handwerksbäckerei (handcraft bakery), Biobäcker (ecological bakery) or Holzofenbäckerei (woodoven bakery). They are often found at the Market, like you said. The bread might bei more expensive, but it's worth it. While it's true that Germany doesn't need to import grain or flour, it's done to keep the prices low and the shares high. Most wheat used to come from Ukraine, now it's Poland. The grain is grown fast, with fertilizers, pesticides and herbicides. They also use modern sorts that have higher levels of protein and starch. That's the same here with conventional farming. Bread from ecological grown wheat is not only tastier, it's easier to digest, too.

[@Arsenic71]

My landlord owns about 8 bakeries in the area and he buys all of his ingredients locally. And the price is perfectly normal, no more expensive than other bakeries around here. Of course that's comparing bakeries with bakeries, not the big chains.

[@MichaEl-rh1kv]

Sourdough is a traditional fermentation helper containing wild lactobacillaceae and yeast, which let the dough rise. The lactobacillaceae additionally produce lactic acid which imparts a slightly sour taste and also improves shelf life. It is mostly used for breads containing floor from rye, while pure wheat breads will in most cases use only yeast. (Many kinds of bread dough are "mixed" from wheat and rye. Breads with a high percentage of rye will be better with sourdough, but with a lower rye percentage you can also use only yeast.) Each bakery cultivates their own sourdough by using some of yesterday's dough as seed for tomorrow's dough.

[@germankitty]

German bread in the USA doesn't really compare -- it's still soft and squishy instead of having a crunchy crust! And yes, it's chewy -- especially if you try dark , nearly black rye bread with literal whole grains baked into it. Perfect with prosciutto or a sharp cheese!

[@biancarichling789]

After this Video, it shouldn't be a surprise to you that one of the most popular character in german kids tv is a walking bread. Bernd das Brot (Bernd the Bread)

[@KurtHögerle]

just had breakfast: Black coffee and two home made spelt rolls. This time I added some curcuma to the dough. Lecker!

[@Pjalphareacting]

Enjoy!

[@JohnDoe-us5rq]

Making bread from scratch is a real fun experience. Started it during the pandemic and do it every once in while. It's not to complicated and there are a lot of very good videos on how to bake bread. And there is little better than freshly baked bread with a fresh topping. That's just the best.

[@Pjalphareacting]

My wife and I are going to make some for the holidays

[@aw3s0me12]

You are more then welcome buddy ;) > Thank you for reacting to it

[@Pjalphareacting]

Anytime!

[@RobertWeigelt-df6lb]

Guten Morgen und guten Appetit, Bro!!!😊😊😊

[@knutritter461]

Most of our bred is not fluffy at all.... in fact we Germans hate pillow-like bread! 😂 Because as you mentioned there'S lots of additional sugar in it. 😉

[@bendjohans3863]

lol im german and i used to live in south america for 4 years and after i caime back home i instantly learned how to bake bread by myself thats how much i missed real bread

[@Netzjargon]

A lot is changing here in Germany. More and more bakeries are closing and bread is being produced by the industry

[@Eysenbeiss]

Und selbst deren Brot ist erheblich besser als der Kram, den du drüben bekommst. Deswegen nehme ich immer mehrere Kilo Mehl mit und back mir dann in Los Angeles mein eigenes ....

[@caroline6544]

Wow, thanks that was a beautiful video! Sadly most of the bread we can buy in Germany is fabric made...you're lucky if you have a baker like this in you're city. Over the last 20 years, bakeries like this have been disappearing because they're getting too expensive. But in general, it is a very good representation of how we Germans imagine a good loaf of bread. That's also why some people bake their own bread at home, but I rather like to have the old bakeries back.

[@tommusikauswahl1066]

I dont know where you live, but here in south germany you have so many traditional bakeries everywhere, in every village. not even habeck manages, to murder all of them ;)

[@caroline6544]

@@tommusikauswahl1066 I'm also from south Germany (Franken), but in my small town and in other towns around here, unfortunately, there is no such thing anymore. Only bakery chains. (Of course, the bread there is not bad and still better than what you get in the supermarket, but you just know it's not handmade) but the only traditional bakery we had closed 5 years ago.

[@berlindude75]

fabric = Stoff, Gewebe factory = Fabrik, Werk

[@germankitty]

Interesting -- I actually live in Dortmund, so the operations/bakeries in this video are only a half-hour's drive away. Maybe something worth checking out in person, so thanks!

[@fjoergyn]

The Thing with the hand on the flour isnt dangerous or unhygienic, because on the bakingprocess, every microorganism extinct. Its impossible doing great stuff without (realy) qualitychecking. Its simple, you need every sense u have to get (or do) the best. Of course the bigger scale to more difficult. i like the baker, because short precisly answers. But yes, the example with the "minced" pork as topping on the bread called in dialect, metzgermarmelade = Butcher marmelade xD - a german

[@gerhardadler3418]

I had an american language partner i used to skype with. Once we talked about bread and she just didn't believe me when i told her that a dark bread will stay fresh for about a week when kept in the bread box. When germans are in other countries, the thing they miss most is the bread. Probably not true for eastern europe though, because i know that at least in poland they have excellent bread too.

[@xxx_phantom_xxxw_t_a9479]

I would have said it the other way around (but in the end it comes to the same thing) that light, white bread quickly hardens or spoils. Interesting, in some countries (in Europe) people believe that dark bread is simply colored (because they only eat white bread there). Of course that's not true, half or completely dark bread has more flavor than white/light bread and is usually healthier.

[@Eysenbeiss]

​@@xxx_phantom_xxxw_t_a9479 Unsinn, leider, denn vieles, was als Vollkornbrot angeboten wird, ist schlichtes, mit Malz gefärbtes Weizenbrot, dem ein paar Anteile an "Körnern" hinzugefügt wurden, um den Anspruch an ein "Vollkornbrot" zu erfüllen. Es ist auch gar nicht möglich, ein Brot rein aus Vollkornmehl herzustellen. Kannst gern deinen Bäcker um die Ecke fragen.

[@xxx_phantom_xxxw_t_a9479]

@@Eysenbeiss gibt ja eine Deklaration der Zutaten, einfach lesen.....

[@Eysenbeiss]

@@xxx_phantom_xxxw_t_a9479Echt? Dann geh z.B. mal zu Edeka und dort an die "Frischbacktheke", mach ein Foto von der Zutatenliste .... Clown.

[@ginafromcologne9281]

Hi there! If you just mix two equal parts of yoghurt and flour, you can create a great flat bread. Put it in the oven and cover it with olive oil, stick olives, onions and dried tomatoes inside and bake it. Wonderful!

[@Pjalphareacting]

That sounds delicious! I’ll have to try and make it. Thank you !

[@ginafromcologne9281]

@@Pjalphareacting That's great, I hope you enjoy it! :) It was born out of an emergency, when I was so hungry and had nothing at home.

[@patrickschindler2583]

After knowing this, you could make your own personal bread. I myself have a small house mill at home. Otherwise, you could also buy the flour, yeast and salt in the supermarket.

[@DJone4one]

The sourdough also makes the bread better. Some people do not tolerate some types of bread so well. And the sourdough is digestible. It can be used again and again. Some bakers grow their sourdough over generations. Some sourdoughs can be older than you.

[@seanthiar]

The problem in the US with bread is that you only use wheat and so called dark bread is not a different type of grain (rye) like it should be, it's only a white bread colored with caramel. Another difference is the amount of sugar. The typical bread in the US is called toast in Germany and it contains 6g sugar per slice, but in the US it has 19g. Another problem in the US are the chemicals used like Potassium bromate, Azodicarbonamide, Partially Hydrogenated Oil, Butylated Hydroxyanisole, Caramel Coloring, Soy and High-fructose corn syrup. Parts of these ingredients are forbidden in many countries, all except for the last two may cause cancer and HFCS just add empty calories and supports getting diabetes. The problem with soy is that in the US most soy is genetically engineered and nobody has proof that genetically engineered food is safe. In Europe (and many other places around the world) you have to proof an ingredient will not be a danger for the people. In the US an ingredients counts as harmless as long as nobody proofs it is danger for people.

[@tommusikauswahl1066]

When i was a boy, i hated the sourdough bread that my grandparents used to have, i liked the white fluffy US-Sandwich-Style bread... but like 10 yrs ago, i started to love the sourdough bread. good thing here in germany: you can choose from so many different types, you can have a completely different tasting bread each time. only downer: due to our politicians the costs of energy have exploded and the price of bread almost doubled. and a thing on the sourdough: you keep a little bit of it for the dough of the next day, this way you transport the taste from day to day. there are bacerys, that have sourdough from 16xx hundret (17th century), so there is still taste and power contained from the start 350+ years ago :) And the father give this dough to the son, and the taste is perserved over many generations. A shame you cannot smell the arome from this bakershop in the video or when they cut the fresh bread, i bet, it is so tasty...

[@AP-RSI]

Unfortunately, many small bakeries have had to close in recent years because they could no longer survive. Corona was partly to blame for this, but also the large grocery store chains, which on the one hand offer cheap industrial bread and on the other have increasingly installed bread-baking machines in their stores that make people believe they are getting freshly baked bread. But this is not quite true, because it is all bread prepared with lots of chemicals, which is only baked briefly in the machines, but will never have the quality of a real bakery. I had a small bakery around the corner that baked fresh bread every day. They had to close last year. The general costs were too high and the competition from large chains (which use industrial flour with everything ready as a mixed pack) is too strong. I now bake my own bread from time to time, but it's always a bit more work and I don't always get it right.

[@Gokudo87]

Whenever I see bread like this, I get cravings for bread. But as a single, wo doesn't eat a lot of bread, it's kind of a waste to buy it unfortunately. It would just get hard before I ate even half the loaf. But I really love the crust. As a kid I never understood, why the kids in American cartoons asked their mom's to cut the crust away from the peanut butter sandwich. But now that I know, that bread is different in America this makes more sense. We also have "Toastbrot", which is basically bread we use for Toast. This is probably the closest thing to typical American white bread. Some brands even call it American sandwich bread or something like this. This bread is nice if you toast it and goes well with eggs and bacon, but untoasted it doesn't really have much flavor. And I personally don't like soft bread. For me bread at least needs a crust. I need some kind of crunch, when eating bread.

[@uliwehner]

a small loaf of bread will last a week in a breadbox. No problem to eat a small loaf by yourself. i eat a regular size loaf every week as my american wife prefers croissants and toast.

[@Headhunter-5000]

If it is prepacked in a plastic bag, it is cheap bread and doesn't even come close to the freshly baked ones

[@xxx_phantom_xxxw_t_a9479]

Absolutely right, fresh, good bread is never in a plastic bag. 👍

[@ThorDyrden]

The bacteria & yeast fungus in that sour-dough 5:00 have their 100th birthday in five years 😲

[@YukiTheOkami]

even for the breads that use sugar it most of the time is only enough for the yeast to feed on not more

[@ChristianBeckerKapraun]

About US bread... i'm not really sure if that would count as bread here in germany (or even as edible). It's more like... some kind of tasteless glue? ;P (Why yes, i like our bread here ;) - i just wonder why, besides cutting cost, someone would settle with... well... less?)

[@Eysenbeiss]

What looked like corn (Mais) to you, is the spray, the "cover" of the grain, cause you only use the core, the seed itself for flour, especially when using wheat. To be honest: Not ALL bread is made like shown in this documentation, the industrial bread is made as in the US, but at german standards 🙂 A good crust always has a light bitter taste, turning sweet when chewing on it - that's something you might look out for, cause that's definetly THE proof, that you have good bread.

[@baramuth71]

I don't know if you can even call American bread bread. It has no comparison to our bread here in Germany. If you look at the ingredients on the packaging of American bread alone, you will only see chemical substances that are used to keep it longer, fluffier and softer. And that's what Americans eat every day, whether it's healthy I doubt.

[@inapieper8383]

Whole Foods has bread that tastes almost as good as German bread. I tried the bread in Indianapolis.

[@jancleve9635]

12:50 Tried american "bread", not bread at all.

[@Skyl3t0n]

Btw, making bread takes 5 minutes. You only gotta wait for the dough to rise. So more than worth it

[@Why-D]

Four to five ingredients, that's it.

[@ClashClash89]

0:16 "some of you said, you *don't* use a lot of sugar in your bread" Who the f*ck, put sugar in their bread? That sounds like somebody couldn't decide between bread and cake... 4:58 "starter culture from 1928" ... is not unusual. Basically every traditional bakery has their own starter culture, and often, it's a few generations old. 6:12 "that's corn, right?"... not impossible but highly unlikely. German corn fields are usually for animal feed... You are probably looking at regular wheat, but it looks so yellow because they haven't sifted the chaff out, yet. 7:37 "You are sticking your hand, where you shouldn't." why not? It's a collecting bin. nothing dangerous in there, except "flour dust" (which can be explosive in the right mix). Or are you worried about hygiene? 'Cuz you shouldn't eat uncooked/-baked flour anyways... 8:35 "Lil bit of water... to cool things down" Not really... Sure it'll lower the temp a tiny bit, but that's *not* why we do this. It's the steam, that aids in the development of the crust. 11:52 "I like that! That's pork, right?" Correct! Raw Pork. (most likely with some fine minced onion, usually topped with salt and pepper) We might make an honorary Kraut out of you. ^^P 12:38 "some of you have tasted the american bread" ...you'll have a hard time finding anybody that hasn't had "Toast" before... ^^D Consider this: if you ask german ex-Pats what they miss most about germany. most will probably say "bread". It's literally part of our identity. German bread is considered "Immaterial cultural heritage" by the U.N. and honestly one of the very few things that we can be proud of... (unlike much of our history from the last ~100 years)

[@WillyWillswissen-g9m]

SOOOOOOOO lecker!!!!🤤😋

[@germanyhamburger5552]

What you call bread in America is toast, look what kind of stuff you have in your toast, thats not normal anymore. Here in Germany your "bread" would be closer to cake than to bread.

[@maxzillibiller6425]

the problem in the state is that you just make very less bread and all of them with chemical ingrediants, whitening and whatever.

[@Eysenbeiss]

There are not really 3000 types of bread, rather 3000 types, which is not the same. Look at the buns or rolls, they often just look different, but the recipe is the same for a lot of them and the same goes for bread loafs. The reason is very simple: there are only so many types of grain available and putting some pumpkin seed on top of a roll, instead of slices pine nuts doesn't mean, that the roll itself is not the same. Same goes for a lot of "dark" bread, sold als "whole-grained bread", even though it is not, cause it is still made of 80+ percent powdered wheat, but coloured with malt and it only has to contain so much wholegrains, to be allowed to call it that. The main thing, maybe new to us-citizens is, that our wheat is simply better and you can NOT make german style bread with the common flour in the us. I tried, but it never worked, so I tried to figure and found out, that us-flour contains way more protein and even the yeast is very different to ours. That's why I always bring several packs of good german flour to the US, when I am staying in Los Angeles for a while and make my own bread.

[@DaxRaider]

the sourdough hasnt to do anything with "tradition" its THIS batch of dough that was first made in 1928 and is still in use so he always used it to make the next one without having to make a complete new one and loosing all the greta taste and stuff in it they like

[@robertb8673]

Yes! You should try to bake your own Bread and chearn you own butter.(just fill a jar with heavy cream and shake it) If! Let us know about the Result.

[@Pjalphareacting]

Thanks for the tips!

[@friedhelmwilkens1477]

Bread Republic of Germany....

[@Salzbuckel]

The tradition is one thing, been in existence since centuries. The other thing is the sour dough, which is a biological real living culture of bacteria, keeping alive, and regenerating every day, by keeping there leftover to grow and regenerate for the next baking day all the time, and he got his to his family and cultivated it since 1928

[@marcelmuseler6697]

American bread is banned in Germany

[@anashiedler6926]

its always just about german bread, but in reality its almost the same everywhere in central europe. French, German, Polish, Swiss, Austrian Bread, all very similar and really high quality

[@klaus2t703]

German here. I absolutely guarantee. Like original Italian pizza dough is heaven. And and and...

[@Eysenbeiss]

Franzosen und Brot? Was haben die denn? Baguettes und Croissants und selbst die sind geklaut ... der ganze Rest ist eher wie bei den Yankees, als wie bei uns.

[@Eysenbeiss]

@@klaus2t703 Und was hat PIZZATEIG mit BROT zu tun, du Lauch?

[@klaus2t703]

@@Eysenbeiss You ask what pizzadough has to do with bread? Not able to communicate in English, not able to articulate why you think pizzadough has nothing to do with bread, but trying to offend people. Tells all people here a lot about your attitude. Back to the question: Both have a lot in common: wheat, yeast, water, salt, ... knead, let rise, bake. Natural, tastes good. If you omit the classical pizza toppings you get pizzabread. With pizzaDOUGH I wanted to differentiate from pizza toppings and from the whole pizza. Related to the video: "What Makes German Bread So Special" also applies to pizzadough: It simply tastes better by mainly using natural ingredients. Related to @anashiedler6926´s comment: I agree that it´s not only German bread but also baked goods from other European countries, like Italy. My background: My father was miller. As child I learned about grain types, processing and products. Since more than 35 years we bake our sourdough bread in our wood fired stone oven. The receipe (from my grandma) is more than 100 years old. We even make the sourdough starter on our own. We weekly bake all kinds of heartly yeast dough products like pizza, rolls, pretzels ...

[@StefanHaeger]

Okay, gentle and mind-open guy. Nearly anything in Europe is older as in "America" ... me too 🙂. Bread is how you perform grain into a suitable way to eat it ... milk f.e. is wasted, if you don't turn it into butter ... and so on. Okay - Part II - the video shows you how they produce their bread. Hhhmmm. So if they got only a single sized "Stickenofen" they're producing round about 100 breads in the time of 3 hours ... their business woud be ruined. Because they we're not ablo to manufacture other sorts of breads due this time ... Even most important is the fact, that they combined it with new machineries from the 2000's. Typical German, as I know: old tradition covers modern technique ... Stefan, Dortmund [so it's 40 kms west-sided of Ahlen, as I recon' ...]

[@michaelkuschnefsky362]

Oh, I love our bread. However, I don't eat wheat bread, only whole grain bread and rye rolls Whether in the morning for breakfast or for dinner there is always fresh bread on the table. It's hard to imagine a breakfast without bread rolls.

[@winterlinde5395]

Do you eat hole grain wheat bread?

[@michaelkuschnefsky362]

@@winterlinde5395 Basically, any unpeeled grain with a sprout is a whole grain bread, regardless of whether it is ground, in flakes or actually as a whole grain. And that can be wheat, rye, spelled or oats. But I only eat rye bread.

[@winterlinde5395]

@@michaelkuschnefsky362 I know. That’s why I was asking. My Billigbäckereikettenfachverkäufer didn’t get it. When I was asking for Vollkornbrot he wanted to andrehen me „Körnerbrot“ without wheat. 🙄

[@diehandgottes6721]

We already have over 3200 types of bread and the number is growing all the time because a journeyman has to create a new bread for the exam. Our bread culture is also registered in the UNESCO world cultural heritage. kzbin.info/www/bejne/q5W4iomPramDq80

[@DaxRaider]

of course no sugar ... who the hell puts sugar in bread it tastes aweful xD there are german bakers making a fortune going to other countries baking bread by just not including sugar xD because it just tastes so much better without

[@johnveerkamp1501]

FOR GET GERMANY. IT'S AN EUROPEAN THINK.

[@nob4131]

is this room in africa?

[@Pjalphareacting]

Huh?

[@nob4131]

@@Pjalphareacting so where is this tv studio what country

[@diesel-s8052]

why you are talking everytimes aboud sugar? it is not amrican bread.

[@jensen7875]

If you can get a real good German bread it does not needs more than good butter and some salt on top. If you used to eat American bread, it will blow your mind. Just try to make your own bread. Its no science. there are a lot of videos on youtube....

[@helfgott1]

As a german I say : A live without good bread is not worth living , period