Despite the doubts on here, theres actually a bakery that grinds down day old bread and reuses it on their next day batch. They say it gives it a good taste. Atleast according to a video i saw and logically it makes sense.
The idea is to use some of it while using flour rather than replacing flour otherwise you will make condensed hard bread.
My local bakery does this with sourdough. The recycled sourdough loaves are SUPER tangy, like tang-for-days levels. It’s great.
That sounds awful. I think tangy sourdough bread is disgusting (which is one of the reasons I hated living in eastern Germany).
The taste is good. Almost as if you baked it over a wood fire.
I make bread several times per month. I have probably “recycled” around 20.
Only if you are a level 99 necrobaker
The gluten does not come back if u pulverize it. You’ll likely end up someone terrible.
Edit: I sometimes forget to proofread “some things”
They might end up making a pretty crappy loaf of bread but it’s a bit much to imply they’ll become a bad person because of this.
You made shitty bread, when you could have made good bread. Straight to Jail.
Not really, no - entropy is one-way at the macro scale.
The flour absorbed water, and combined with kneading, produced gluten (and was baked, causing more chemical changes).
Grinding it all up wouldn’t reverse that process - it would just be ground up bread.
Breadcrumbs. Panko if fortunate.
Or croutons.
