Why is bread different in Europe?

In Europe, the principal strains of wheat are generally of the soft variety. Hard wheat has more gluten than soft wheat, and the gluten it contains is stronger than gluten found in soft wheat. This tough gluten is ideal for baking soft, fluffy bread that people are used to consuming in the United States.

Is bread different in Europe?

While Europe does import American wheat, the vast majority of the wheat they grow is of the soft (read: lower gluten content) variety. One source said it’s roughly 10\% gluten.

Why is bread in America so soft?

The introduction of pan baking made bread softer and puffier. In the 19th century a distaste for “sourness” (ironically the same “sourness” that makes San Francisco sourdough and other sourdoughs so great) led to the introduction of baking soda to bread, which made it puffier still.

Why is bread flavorless?

If the dough has been kneaded too intensely, the flour oxidizes and loses flavor; a very firm dough and a massive dose of yeast also makes breads taste bland.

Do Americans eat real bread?

Americans consume some form of bread at nearly every meal. For several years, the interest in low carbohydrate diets put a dent into bread consumption, though the trend seems to be finally reversing.

Why can’t the Europeans make bread like us?

The one things that the europeans have the most difficulty creating is the american style fluffy white sliced bread. I.E. Wonderbread. It seems it is impossible for them to make it as soft and as nice as our white bread. In germany they have a “American” brand of bread that shows american flag’s all over the package.

Why doesn’t my bread taste like it used to?

Hard to know for sure, but in all likelihood, the missing taste is due to short rise times and yeast type. Most of the taste in bread is developed, not put in. As suggested in the comments, the ingredients are bread flour (usually tipo 00 or 0), water, yeast, and salt.

Is the gluten content of European bread actually lower?

So, with the American vilification of gluten, it stands to wonder, is the gluten content of European bread actually lower? In a word: yes. There are actually two main varieties of wheat: hard red wheat and soft wheat, the latter comprising the majority of European wheat and only around 23\% of American wheat.

Does commercial bread taste the same as Home Bread?

The bread comes out fine but it basically all tastes the same regardless of the changes I’ve made. It just doesn’t have that flavor of the locally made Italian or the French baguette. I realize that my question is broad but was hoping that commercial bakers use something that us home bakers just don’t have.