**FAKE narrative on that funny video!** ======== Actual modern bread for over 60 years is a highly complex process no one can replicate easily unless they use wheat capable of being easily made into bread. In Europe, the type of wheat used in bread factories cannot easily be turned into bread without lots of technology and chemistry. This very complex technology and chemistry omitted from that video though! All modern sliced bread in UK region comes from a type of wheat that takes 16 complex chemical steps in a very very complex factory process, as it is a type of wheat only fit for chemical processing in a bread factory. Large fascinating engineering books on bread technology from europe exist. USA bread nowadays uses the highest expense hard red wheat, winter or summer. It makes very good USA factory bread, unlike the crap used to make factory bread in UK Bread Technology books found on Usenet [ regards the difficulties of making factory bread using European grains ] - Baked Products - Science, Technology and Practice - Stanley P. Cauvain, Linda S. Young (2006).pdf - Bakery Products - Science and Technology - Hui (2006).pdf - Bread baking a review (Review Article) - Datta (2008).pdf - Bread Making - Improving Quality - S. Cauvain (Woodhead, 2003) [larger].pdf - Bread Properties and Crumb Structure (Review Article)- Scanlon (2001).pdf - Breadmaking Process (Review Article) - Collado-Fernandez (2003).pdf - Bubble Formation and Stabilization (Review Article) - Deshpande (2003).pdf - Chemistry of Baking (Review Article) - Collado-Fernandez (2003).pdf - Crispy Crunchy Crusts of Cellular Solid Foods (Review Article) - Luyten (2004).pdf - Crust Formation and Its Role in Breadbaking (Review Article) - Vanin (2009).pdf - Dietary Importance (Review Article) - Southgate (2003).pdf - Dough Fermentation (Review Article) - Collado-Fernandez (2003).pdf - Dough Mixing and Testing operations (Review Article) - Deshpande (2003).pdf - Flour and Bread and Their Fortification in Health and Disease - (2011).pdf - Lipids in Bread Making Sources, Interactions, and Impact on Bread Quality (Review Article) - Pareyt(2011).pdf - More Baking Problems Solved (Woodhead Publishing in Food Science, Technology and Nutrition) - Stanley P Cauvain (2007).pdf - Recent Advances in Applications of Starches for Breadmaking (Review Article) - Miyazaki (2006).pdf - **Technology of Breadmaking - Cauvain (2007)**.pdf - Technology of Breadmaking Second Edition - Stanley P. Cauvain, Linda S. Young (1995).pdf - Wheat Gluten - Shewry Tatham (RSC 2000).pdf You can get those books off the russian PDF web sites. I make no claim that USA hard red winter wheat tastes wonderful from usa factory bread, but most claim it tastes far better than the factory bread abomination made in parts of Europe. Sadly, the only way to get real bread is NOT from a artisan community baker, but to grind whole wheat yourself, , and bake yourself, for the proper bread smell of the past. Its 9 cents a pound in bulk (hard red USA). NOT ONE manufacturer of bread since 1972 in USA sells real "Whole Wheat" bread, and many forgot what such bread smelled and tasted like. The reason is that bread factories are not millers of wheat and genuine WHOLE WHEAT BREAD FLOUR does not exist on the market in volume due to its perish-ability. Wheat bread is is sadly the ONLY way to get genuine wheat bread (with entire kernel, including the oily germ). But that oily germ turns RANCID almost immediately in days once the whole wheat with its germ is ground. NO BREAD since 1972 that claims to be "whole wheat" has ANY whole wheat at all in it... just white wheat and bran (skin) added. I know too much about all the above and I am rambling, but the summary is ... **(((Bread corporations))) stopped selling true whole wheat bread in 1972, and in Europe , bread is a extremely complex chemical process, unless importing USA hard red wheat.**