750G Loaf

[Seaside Nipper]

More viagra sir?........................wrang thread?

Bit of a thick cut you..............next you'll be tellin us we're signing Franco Milanda

[E=Mc2]

It takes the biscuit when a topic about loafs is first on my unread post list.

[thomsons dropped it]

Bit of a thick cut you..............next you'll be tellin us we're signing Franco Milanda

Hilarious...I like that, however ,I believe you missed out an "n" in the fourth word in........

[thomsons dropped it]

Anyway,stop talking about Bread. Absolute torture for a poor Coeliac like myself..... Gluten free to those who don't know.

Ordinary bread is just one of the many things on my not allowed list these days.....oh and beer as well.

Bread and beer is Shit anyway.....

[pozbaird]

It takes the biscuit when a topic about loafs is first on my unread post list.

It's in my unread toast list.

[Seaside Nipper]

Anyway,stop talking about Bread. Absolute torture for a poor Coeliac like myself..... Gluten free to those who don't know.Ordinary bread is just one of the many things on my not allowed list these days.....oh and beer as well.Bread and beer is Shit anyway.....

Agreed this thread was doughing faraways head in. Me, I was roll ing with it........

[Bud the Baker]

Is there any difference in the way Own Label brands and Named brands are produced?

OL economy brands generally use the cheaper flour but the ordinary OL brands use the regular flour.

[faraway saint]

Bit of a thick cut you..............next you'll be tellin us we're signing Franco Milanda

Oh dear.

[HSS]

OL economy brands generally use the cheaper flour but the ordinary OL brands use the regular flour.

What I'm asking BtB is there any difference between a ordinary OL loaf and a M+S loaf?

[Seaside Nipper]

Oh dear.

C'mon, open goal..........surely it's dough oh dear......don't be half baked.

Hat, coat, gone

[buddiecat]

these jokes are wearing thin lets have a new batch

[HSS]

these jokes are wearing thin lets have a new batch

You wouldn't earn a crust as a comedian.

[BoWSaint]

Hilarious...I like that, however ,I believe you missed out an "n" in the fourth word in........

fifth.

[Seaside Nipper]

fifth.

You numeracy and literacy skill checking pedant. Away and aherm bore where you're kneaded ..............................

[Bud the Baker]

What I'm asking BtB is there any difference between a ordinary OL loaf and a M+S loaf?

There are slight variations in the recipes, for example one large chain (every little helps) don't want Vinegar in their loaves, but by and large no.

Ooops, I just realized M&S don't take Vinegar in their bread either but some chains do. Vinegar (generally less than 1%) is used mainly as a preservative so bread with vinegar generally has an extra day's shelf life. I think bread with vinegar tastes better, it is also easier to bake as it controls rising to an extent, I reckon barring equipment failure I could bake a good loaf 99/100 with vinegar whereas without it's a bit hit and miss - who knows maybe I'm just a shit poor baker!

Edited May 17, 2013 by Bud the Baker

[Seaside Nipper]

You wouldn't earn a crust as a comedian.

Well, what about the model who went shopping for bread....................

that event was renamed Beauty and the Yeast

[Guest somner9]

We as the punter look like being well fired again... Didn't the bastards do this with Curly Wurlies? Stop pan-dering, give it to them plain and simple.

We knead to roll together on this, stay nimble, use our loaf, and don't let them slice us up any old way! The time has come to rise up, lightly dust ourselves down and prove to these doughballs their scheme is half-baked!

We may only number 13? But that doz-ent matter, yea-st ye forget! we can all be well balanced!

[HSS]

Well, what about the model who went shopping for bread....................

that event was renamed Beauty and the Yeast

Baguette tae f'ck ya daftie!!

[Bud the Baker]

Why don't we combine this thread with the numberplate one, and if we see 750 G on a numberplate, we'll know it's a baker ripping the piss.

I too use the M77/M8 thru' Glasgow city centre, when it's not busy I stick to 50 but generally find myself to be one of the slower drivers, when it's busy I tend to go with the flow which is 55-60mph and when it's very busy it can be anything between 10-35mph!

[Seaside Nipper]

Baguette tae f'ck ya daftie!!

I loaf you dough much

[FTOF]

Why did the baker have brown hands?

Because he was kneading a jobby.

[Bud the Baker]

Why did the baker have brown hands?

Because he was kneading a jobby.

You've no idea how true that was - on at least one occasion!

[faraway saint]

You've no idea how true that was - on at least one occasion!

Never eating bread again ya dafty.

[Bud the Baker]

Never eating bread again ya dafty.

Much like the "Describe your Apprenticeship" thread it's really harking back to the bad old days when we were all cowboys - I remember my first Christmas at the bakery when the management supplied the carry-out!

[faraway saint]

Much like the "Describe your Apprenticeship" thread it's really harking back to the bad old days when we were all cowboys - I remember my first Christmas at the bakery when the management supplied the carry-out!

Ahhh, the "good old days".