Perfect toast: have a look at this. Below is a Sherston loaf from Hobbs House bakery in the Cotswolds turned into a "toaster". This the bakery's most popular loaf. The bread is made using the overnight sponge method, which allows the dough to ferment slowly and develop flavour.
It's toasted: a loaf made to a century-old recipe from the Cotswold village of Sherston (Photo courtesy of Tom Herbert at the Hobbs House Bakery)
This traditional sponge-and-dough, two-stage process is relatively unusual today. It takes time, and time is money as they say, so modern industrial bread-making tries as hard as it can to eliminate time from the equation – which is why mass-produced bread tastes of nothing. But this is the way nearly all bread was made until about 50 years ago, when the invention of the dreaded Chorleywood Bread Process changed our daily bread so drastically for the worse. The dough is made of white wheat flour, fresh yeast, salt, a bit of shortening for texture, some Vitamin C, and water.
If everyone had access to bread like this, we'd be a healthier and happier nation.
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