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Thai Bread

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41 minutes ago, NanLaew said:

 

Laos has a legacy of decent bread due to the French colonisation. However, it's been a long time since I had those delightful, freshly baked, slightly crusty home-made croissants on Vientiane.

The same as Vietnam. You can buy very good bread in bakeries there, along with getting a decent tasting one in the Banh Mi sandwiches. 

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  • Jerzy Swirski
    Jerzy Swirski

    I cannot stand the over sweet bread that is sold in Thailand. Get yourself a bread maker and have your bread exactly as you like it. Once you have worked out the settings that are good for y

  • TallGuyJohninBKK
    TallGuyJohninBKK

    Also, the chain of farang-founded Holey bakeries in Bangkok have a range of gourmet sourdough breads, including a non-sweet wholewheat version that's quite good.   They sell their wholewheat

  • it is what it is
    it is what it is

    if only thailand had been colonised by france, the coffee... the bakeries... the city planning...

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1 hour ago, KhunLA said:

EU vs USA bread ... oh please.  There's excellent bread everywhere.  Though the mass produced bread in EU is probably healthier, since some of the ingredients used in USA are banned in EU.  Sadly, it's not just bread that uses ingredients banned in EU and other countries.  Topic for another thread.

 

I was not the in home, whole foods cook guy that I am now, but I did make my own bread, with a nice bread machine, when in USA.   Not that there wasn't any good bread to be found, and excellent, but, just silly priced, and I didn't know what was in it.   

 

Same reason I make my own here in TH, I know what's in it, and an 830gr loaf cost me all of 25 or 35 baht, depending if whole wheat or rye, or just white bread.

You can get good healthy bread in the US but you'll have to shop at indie stores and Whole Foods Market, Sprouts, Trader Joes and the like. You can get good ingredients anywhere but some have to be imported.

9 minutes ago, fredwiggy said:

You can get good healthy bread in the US but you'll have to shop at indie stores and Whole Foods Market, Sprouts, Trader Joes and the like. You can get good ingredients anywhere but some have to be imported.

Flour I use (UFM) is imported from USA.  Other flour comes from India, Turkey, and Ukraine, as TH simply isn't a wheat producing country.  Whole whet flour is hard to find in stores, and I bought from LAZ or Shopee, and from ID, I think.  UFM has it, but hard to find in chain stores or baking supply store (locally) as low demand.

1 hour ago, Cameroni said:

 

Not really.

Everywhere I've lived, even here Nakhon Nowhere, but silly priced.  Makro has some nice offering, thoug pricy & ingredient ?, aside from the local bread shop, and same, pricy & ingredients ?

 

Nobody has whole wheat or rye flour here and have to buy online.

Sorry, boys. This breadmaking blog is not about our favourite female anatomy. The cook has Siamese cats. And good recipes, all baked in a Dutch oven. Enameled ones are super expensive & leak deadly chimicals into your food. Lazada has good cast-iron Dutch ovens for 500 baht.

 

Siamese Sourdough.

 

Bob's Red Mill has the best flours money can buy: Sunshine Market.

No durum wheat, though, the basic for pasta & pizza dough. Might pay off to ask your local pizza joint if they import durum wheat flour & could you buy a few kilos.

 

Don't get stopped by the cops on the way home!

 

 

1 hour ago, ravip said:

I guess that's because bread is not Thais staple food.

 

 

It wasn't in Vietnam, Cambodia or Laos.............................more so now.

4 minutes ago, KhunLA said:

Everywhere I've lived, even here Nakhon Nowhere, but silly priced.  Makro has some nice offering, thoug pricy & ingredient ?, aside from the local bread shop, and same, pricy & ingredients ?

 

Nobody has whole wheat or rye flour here and have to buy online.

 

Actually, the Makro bread is not terrible, one can eat it. I just meant places like Havanna, or Grand Cayman, or Medan, extremely difficult to find good bread there, nigh on impossible.

Here's some food for thought.  Takes little whole wheat (bran) flour to make 'whole wheat' bread.  As an example, Royal bread mentioned, and I've bought both, White (only one available at the time) and their Wheat version.

 

Difference is 16% Whole wheat (bran) flour added, for a 50/16% ratio, vs 66% ingredient ratio.  Other 30ish % is water if wondering while not adding up to 100%, just not listed.  Yea, that's right, we repurpose everything (plastic bags) when possible.  Save a Turtle, make a difference :cheesy:

 

So only a ball park of about 25% whole wheat (bran) flour makes it taste that much better.

 

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7 minutes ago, hotandsticky said:
1 hour ago, ravip said:

I guess that's because bread is not Thais staple food.

 

 

It wasn't in Vietnam, Cambodia or Laos.............................more so now.

 

At least we aren't as bad as it is in Malaysia for bread. I don't think it's a case of their not catering for bread lovers, as much as they simply despise them.

14 minutes ago, Cameroni said:

Actually, the Makro bread is not terrible, one can eat it. I just meant places like Havanna, or Grand Cayman, or Medan, extremely difficult to find good bread there, nigh on impossible.

Scratch Cuba off the top of that bucket list then.  :cheesy:

Grand Cayman's were nice, for diving.   👍

 

Way before I was bread snob 🙄

9 minutes ago, KhunLA said:

Here's some food for thought.  Takes little whole wheat (bran) flour to make 'whole wheat' bread.  As an example, Royal bread mentioned, and I've bought both, White (only one available at the time) and their Wheat version.

 

Difference is 16% Whole wheat (bran) flour added, for a 50/16% ratio, vs 66% ingredient ratio.  Other 30ish % is water if wondering while not adding up to 100%, just not listed.  Yea, that's right, we repurpose everything (plastic bags) when possible.  Save a Turtle, make a difference :cheesy:

 

So only a ball park of about 25% whole wheat (bran) flour makes it taste that much better.

 

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"Avoid sunlight, heat and chemicals (as the latter may interact badly with the ones we already put in)"

6 minutes ago, NanLaew said:

 

At least we aren't as bad as it is in Malaysia for bread. I don't think it's a case of their not catering for bread lovers, as much as they simply despise them.

Yea, but flat bread / Roti rocks 😎

7 hours ago, VR333 said:

For something available in Greater Bangkok supermarkets, Cubic is the brand I buy. About five varieties, but I mainly buy the 19 Grains loaf.

 

When I first saw them years ago in Aeon, there were lots on display, but they can't have been very popular, as it was always 50% off with a few days until the use-by date.

Nowadays, my local MaxValu only stocks a few varieties and stock levels are low.

 

Cubic is a commercial, supermarket brand of various packaged breads here in Thailand. A lot of them with a lot of sugar to fit the Thai taste, AFAIK... And made to sit on the supermarket shelves for long periods of time.... Not in the same league as places like Bartels and Holey where they make and sell their freshly made breads on a day to day basis.

 

4 hours ago, fredwiggy said:

The ingredients of Royal Sprouted Grain bread are wheat, soy, millet, gluten, brown sugar, oil, lecithin, yeast, salt, seeds and ascorbic acid. The same used in most breads besides brown sugar. Brown sugar isn't great, but most people eat sugar in one form or another so it isn't a bad choice.

 

The same as many other foods, which can contain a few ingredients that should only be consumed in small quantities. Most jar spaghetti sauce has some sugar, and even the Italians sometimes use a touch of sugar if the tomatoes are higher acidic.  and 7-11 has a lot of things that aren't unhealthy, just like all other stores besides the health food stores like Whole Foods Market, Sprouts Farmers Market, Trader Joes and Central Market in the US just to name a few.

 

If you're living here and aren't cooking all of your food, you are getting some ingredients that aren't especially healthy, and if eating in restaurants, you have no idea what's in them. 

Bear in mind anytime a label says wheat it means white flour, it's just a pseudonym and a cheap shot at the consumer. 

 

This is the label for Dave's bread, available in the US. Notice the distinction in the description. Good stuff. 

 

 

Screenshot_20250711_174134_Amazon Shopping.jpg

3 hours ago, KhunLA said:

Here's some food for thought.  Takes little whole wheat (bran) flour to make 'whole wheat' bread.  As an example, Royal bread mentioned, and I've bought both, White (only one available at the time) and their Wheat version.

 

Difference is 16% Whole wheat (bran) flour added, for a 50/16% ratio, vs 66% ingredient ratio.  Other 30ish % is water if wondering while not adding up to 100%, just not listed.  Yea, that's right, we repurpose everything (plastic bags) when possible.  Save a Turtle, make a difference :cheesy:

 

So only a ball park of about 25% whole wheat (bran) flour makes it taste that much better.

 

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That means 50% white flour, and 13% butter or margarine, and sugar. Not healthy, at all. 

7 minutes ago, spidermike007 said:

Bear in mind anytime a label says wheat it means white flour, it's just a pseudonym and a cheap shot at the consumer. 

 

This is the label for Dave's bread, available in the US. Notice the distinction in the description. Good stuff. 

 

 

Screenshot_20250711_174134_Amazon Shopping.jpg

Whole wheat means the whole grain. White means refined flour, bran and germ removed. If it just says wheat flour it can have a combination of both.

3 minutes ago, spidermike007 said:

That means 50% white flour, and 13% butter or margarine, and sugar. Not healthy, at all. 

Yea, the margarine threw me off.   White bread stating 'mixed butter product' ?  I only add EVOO when I'm making pizza dough or nan / flat bread.

 

Only eat Royal when O&A, thankfully.

 

I thought my (30+10% (?) 40% whole wheat flour + rye (60% bread flour) was a bit light :cheesy: 

Since still having some spring to it ... guess not.

 

 

 

17 minutes ago, fredwiggy said:

Whole wheat means the whole grain. White means refined flour, bran and germ removed. If it just says wheat flour it can have a combination of both.

Nope. Not true at all, for decades companies have used the term wheat or have used the term wheat flour or unbleached wheat flour as a deceptive pseudonym for white flour. Whole grain wheat flour means just that. 

18 minutes ago, spidermike007 said:

Nope. Not true at all, for decades companies have used the term wheat or have used the term wheat flour or unbleached wheat flour as a deceptive pseudonym for white flour. Whole grain wheat flour means just that. 

 Labeled just  wheat can mean a blend. Labeled with the whole wheat stamp means exactly that. The whole grain, germ, endosperm, bran. If it just says whole wheat it can have the whole grain and such in it, but also be blended. I didn't mean to mislead as it does need that stamp to be 100% sure. Whole wheat does mean the whole grain, although some breads also have other flours added to that 100% whole wheat. This shows what they mean on packages.....https://wholegrainscouncil.org/whole-grains-101/identifying-whole-grain-products.........and this further explains it........https://www.healthline.com/nutrition/whole-grain-vs-whole-wheat

17 hours ago, fredwiggy said:

 Labeled just  wheat can mean a blend. Labeled with the whole wheat stamp means exactly that. The whole grain, germ, endosperm, bran. If it just says whole wheat it can have the whole grain and such in it, but also be blended. I didn't mean to mislead as it does need that stamp to be 100% sure. Whole wheat does mean the whole grain, although some breads also have other flours added to that 100% whole wheat. This shows what they mean on packages.....https://wholegrainscouncil.org/whole-grains-101/identifying-whole-grain-products.........and this further explains it........https://www.healthline.com/nutrition/whole-grain-vs-whole-wheat

I completely agree, I was only implying that there's a lot of deceptive practice going on to try to deceive the consumer into thinking that they're eating a much healthier product than they are. One must learn to be quite skillful at reading labels and not reading labels is an invitation for health disaster. 

On 7/11/2025 at 11:47 AM, KhunLA said:

EU vs USA bread ... oh please.  There's excellent bread everywhere.  Though the mass produced bread in EU is probably healthier, since some of the ingredients used in USA are banned in EU.  Sadly, it's not just bread that uses ingredients banned in EU and other countries.  Topic for another thread.

 

I was not the in home, whole foods cook guy that I am now, but I did make my own bread, with a nice bread machine, when in USA.   Not that there wasn't any good bread to be found, and excellent, but, just silly priced, and I didn't know what was in it.   

 

Same reason I make my own here in TH, I know what's in it, and an 830gr loaf cost me all of 25 or 35 baht, depending if whole wheat or rye, or just white bread.

Don't need a machine. And won't knead a gym, either!

18 hours ago, KhunLA said:

Yea, the margarine threw me off.   White bread stating 'mixed butter product' ?  I only add EVOO when I'm making pizza dough or nan / flat bread.

 

Only eat Royal when O&A, thankfully.

 

I thought my (30+10% (?) 40% whole wheat flour + rye (60% bread flour) was a bit light :cheesy: 

Since still having some spring to it ... guess not.

 

Need fermentation?

 

 

22 hours ago, KhunLA said:

Yea, but flat bread / Roti rocks 😎

And Scherazad on Soi 3/1 (the Arab Quarter) for fresh-baked hot naan.

How recently has anybody here been to Grace Hotel Coffee Shop. It used to be quite a scene. Different from Thermae.

22 hours ago, KhunLA said:

Here's some food for thought.  Takes little whole wheat (bran) flour to make 'whole wheat' bread.  As an example, Royal bread mentioned, and I've bought both, White (only one available at the time) and their Wheat version.

 

Difference is 16% Whole wheat (bran) flour added, for a 50/16% ratio, vs 66% ingredient ratio.  Other 30ish % is water if wondering while not adding up to 100%, just not listed.  Yea, that's right, we repurpose everything (plastic bags) when possible.  Save a Turtle, make a difference :cheesy:

 

So only a ball park of about 25% whole wheat (bran) flour makes it taste that much better.

 

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Bread snob here. Yuck!

22 hours ago, KhunLA said:

Everywhere I've lived, even here Nakhon Nowhere, but silly priced.  Makro has some nice offering, thoug pricy & ingredient ?, aside from the local bread shop, and same, pricy & ingredients ?

 

Nobody has whole wheat or rye flour here and have to buy online.

Not true. Our local well-stocked baking store on Udomsuk has everything, even organic. Does not equal Bob's Red Mill.

 

In a pinch, I've bought Tops fresh-baked in-house rye sourdough. Not too bad.

32 minutes ago, unblocktheplanet said:

Not true. Our local well-stocked baking store on Udomsuk has everything, even organic. Does not equal Bob's Red Mill.

 

In a pinch, I've bought Tops fresh-baked in-house rye sourdough. Not too bad.

Everywhere I've lived ...

 

I'll be in Hua Hin area next week, and chains I looked at (not VM) hasn't had whole wheat or rye flour.   Didn't research baking supply shop though.  Our local supply shop has neither also.  Not really a bread selling town.

 

Last time I bought whole wheat flour, from online, 5 kg, and took a bit too long to use up.  I see 1kg bags online, but shipping almost cost the same of the flour 🙄

 

image.png.5befce6301d61edc3ff047eb5f6f4cdb.png

 

 

 

 

1 hour ago, spidermike007 said:

I completely agree, I was only implying that there's a lot of deceptive practice going on to try to deceive the consumer into thinking that they're eating a much healthier product than they are. One must learn to be quite skillful at reading labels and not reading labels is an invitation for health disaster. 

I learned 50 years ago by the books of bodybuilders to be a label reader, learning what all the ingredients mean. The basic ones, additives, fillers, vitamin and minerals and their synthetic names, so I would be able to eliminate anything that wouldn't help my goals. I rarely buy anything I don't already know and use without checking out the label. The latest they have tried to eliminate are the dyes they've used all these years, along with the artificial sweeteners, which can have side effects they didn't talk about before. 

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 Several years back, there was a forum comment on Thai Bread and BritManToo made a highly recommended comment on buying a bread machine that way you know exactly what ingredients are made for your bread. He even sent (PM) me a bread recipe that I have been using. It's way too easy and the aroma from the baking in our house is pleasing to the senses. "GOOD LUCK and HAPPY BAKING!"

Blimey, 3 pages of noise, and the answer is simple.

 

Get a source of genuine wholewheat flour, (or wheat grains plus a mortar and pestle) ... and make your own sourdough bread.

 

Once you learn the knack of making the sourdough starter mix, and build a wood-fired outdoor bread oven, you won't buy another loaf of bread.

 

Much better taste, texture, and your gut biome will flourish, keeping your insides tickling along.

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