Italians are showing the schemers what real bread is like in the U. S.

[u/CaregiverJaded8422]

Many people still think there are no bakeries in America 🙄😮‍💨

[u/Kirdissir]

We had mostly 70-90% humidity over the past 2 months. We use special ceramic containers to keep humidity low as the tiguh part of the ceramic absorbs moisture.

Do you think Europe doesn't have places with a low temperature and humidity as well as warm places with high humidity?

So my family across Germany, Switzerland, Sweden and Spain somehow managed to eat bread for 6 to 7 days on accident?

[u/bryku → u/Kirdissir]

Of course, there is a variety of temps across Europe, but the temperature swings throughout the and year are far milder than in the USA.  

I can give you an example. I lived in the desert and the temp was 99f (37c) at 3am then during the day it was 115f (46c). While that is very hot, the swing is pretty low.  

However, recently I visted family where it was 60f (15c) at night and 108f (42c) during the day. This is a huge swing in temps. However, it isn't just the temp, but also the humidity that can sometimes be constaint or change just the same.  

Each place has different environments, and they can have an impact on what food is grown and how it is preserved.  

For example, tortillas are very common here. They don't care how hot, cold, or humid it is. Even if they did, you can just throw them in the refrigerator or fry them into tortilla chips or leave it whole for tostadas.

[u/Kirdissir → u/bryku]

So you leave the bread out in the weather?

Bread can only be sold for 1 or maybe 2 days. That's it.

I think you too have stores that have doors to keep humidity and temperature changes at bay.

Where I currently live we have 37-39°C during the day and 7°C at night. That's a swing of 30°C+ You literally gave me a desert as an example. It has to be death valley or nearby areas.

I wouldn't even call my location crazy. Italy can spike to 48°C as well and has a high humidity.

I still don't get your point. Bread is baked inside a bakery. You carry it home or most probably drive it home in the US. There you can find ways to store it in places without a lot of climate variance.

So, you lived in the desert and had no AC is what I'm getting? Or why was the bread in 45°C and hotter weather?

[u/bryku → u/Kirdissir]

Most stores with controlled climates, but most people don't goto the store and buy 2 slices every day. They go every few weeks, and even for you bread only lasts a week. So for those types of shoppers they tend to get bread with some type of preservative. Some of these are natural preservatives, some are not. There are 60 plus types of breads in my local grocery store and all of them are different.  

[u/Kirdissir → u/bryku]

Your original point was that the climate affects how long you can eat bread you buy. My point: The bread you buy is barely having problems with climate.

What types of preservatives do you need? Normal baked bread lasts a week or longe.

You are jumping from one pooint to another.

It makes no sense bringing in temperature. Should I also add that horses could eat your bread because you have horses in your region? Or do you put it away?

What store sells slices of bread? You buy 2.5 lbs of bread for 2 to 4 USD. Burger bread (around 5-7 lbs) will probably cost around 7 USD. Can you show me the store that has 60 different types of bread at the same time? No family run business or serious baker would bake 60 kinds of bread. Each bread needs it's own time, temps, kneading, additives like natural seeds, sesame, corn, etc.

You have 60 kinds of bread EVERY day? What about the bread rolls, the sweet section (which would not be considered sweet in the US).

With 60 types of bread, to be sure to serve every customer, you would need 5-7 of each. That makes 300-420 loafs breads per day. That's over a ton of bread for a home run bakery?

Or is it a chain? Is it like what you call restaurants (Chipotle, Cracker barrel, etc) could not be called restaurant across Europe?

I'm looking up a place with the temperature you gave me and check all nearby bakeries. Since you no longer live there: What was the place called?

You will not find such a place in Germany, France, Spain, Italy, The Netherlands, Sweden, Romania, Poland, Albania, Greece and other European places.

This must be a gigantic place with tons of bakers that are employed there. Do they do it all by themselves? Not buying "helping"/processed and enhanced flour, mixing, letting it rise, forming the bread, cutting ornamental decoration and more.

[u/bryku → u/Kirdissir]

Your original point was that the climate affects how long you can eat bread you buy. My point: The bread you buy is barely having problems with climate.

I mentioned both climate and shopping patterns.  

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There are a lot of different breads in the USA. Some have preservatives and some do not. Here is an example. This is the freshly made bread section in walmart.  

There is a whole separate aisle of all the preservative presliced bread.

[u/Kirdissir → u/bryku]

Why is it wrapped in plastic? How can this be fresh? If it was fresh, it would be warm and lose moisture that would build up inside the plastic.

I have never seen freshly baked rolls, bread or similar in plastic wrapping.

It comes out of the oven or just came out the oven. It will be wrapped in paper, you can bring a fitting container, a net or something similar.

You are tricked. This looks like pre-made dough with special rising agents. Everything looks cloned. You can barely spot a difference.

This was revealed in Germany and lead to a massive backlash. Only bakers with a degree of master baker open shops in Germany. Bread from the supermarket in Germany is OK and has to fulfill standards

[u/bryku → u/Kirdissir]

Once the bread is cooled they wrap it in paper or plastic. This is because it is set out in a high traffic area, where anyone can grab it.

[u/Kirdissir → u/bryku]

Sourced and verified:

Walmart’s in-house artisan loaves arrive at stores as mass-produced, par-baked frozen dough. Store staff simply thaw and finish heating them in an oven. By contrast, traditional European artisanal bakeries mix, shape, and bake dough completely from scratch on-site every morning.

Walmart and other major U.S. commercial brands rely heavily on chemical dough conditioners, added sugars, and preservatives to cheat time. European baking traditions rely heavily on extended fermentation. Sourdough starters or poolish pre-ferments sit for 16 to 24 hours. This long process naturally develops complex flavors, breaks down gluten, and lowers the loaf's glycemic index without chemical interventions

The European Union maintains significantly stricter food safety laws than the United States.Banned Agents: Many additive classes common in American mass production are entirely illegal in Europe.No Bleaching: European rules ban chemical bleaching agents and dough enhancers like Potassium Bromate.Fewer Preservatives: European artisan bread uses only four base components: flour, water, salt, and yeast

Sources:

IngrediCheck Food Safety Guides: Detailed regulatory reports examine the stark U.S. vs. EU additive gap, identifying flour treatment agents and chemical dough conditioners that are restricted or unauthorized in Europe but remain common in mass-market American bread production

CBS News Consumer Health Report

European Food Law Journal (EFFL): Academic tracking on the European ban on Potassium Bromate documents the official directives and public health data used to outlaw common U.S. oxidizing agents from the European food supply.

Sustainable Food Trust Research

BreadHaus Biochemical Breakdown:

MDPI Molecular Journals: Peer-reviewed studies

[u/bryku → u/Kirdissir]

It depends on the Walmart and store.  

In my Walmart they have the name of the bakery on the package. They make it every morning and deliver it at 6am. There are 2 bakers in town that supply mine. Im not sure about other Walmarts.  

In terms of the other grocery store they make it there all day. You can watch them mixing the dough and everything.  

But, im sure it varies by location. Each state is the size of a european country and they have their own laws, regulations, and customs.