Chorleywood: the best thing in sliced bread?

Chorleywood is a pleasant but unassuming village on the Herts/Bucks border. I take Owen there every Saturday for his football class. So it came as a surprise to learn that the village created the modern loaf of bread.

Back in 1961, the British Baking Industries Research Association, based in Chorleywood, invented a new way of making bread. The Chorleywood process was much quicker, with the extra benefit that loaves lasted longer. Low protein British wheat could be used to make bread easily and quickly. Eight out of 10 British loaves now result from the technique, which has spread around the world – even France. Yet critics say Chorleywood bread is low in nutritional values.

We buy our own bread from the Stratton Bakery in nearby Chalfont St Giles. The bread is made on the premises. Stratton also has a branch in … Chorleywood.

One thought on “Chorleywood: the best thing in sliced bread?

  1. Sadly the Chorleywood Process was the the worst thing ever to happen to our British bread. The ‘no-time process omits the usual leavening process, high speed spinning is used instead. Luckily, there are bakeries using the proper proving process. It seems likely that this cheap and quick process could be the reason that there are now more people suffering from wheat intolerance. And, you really can’t beat the flavour of a properly produced loaf.

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