In UK how many remember the old bakers who did a real loaf of bread yeast raised overnight for sale next day?
They had to mix and knead in the yeast mixed dough, then prove it in a damp low temperature to make it rise ,Before going into the oven (coal fired some direct some indirect steam) that would go in at about 5 in the morning for sale that day.
If you got there early you could select either crusty or soft from the different positions in the oven it was baked in ,near the sides was hotter more direct heat and gave more Top crust but a black bottom.
It tasted wonderfull ,
Now that was the bread to make a Sarnie or buttie from , it would feed an army and did in the 2 wars , usually with Tinned Corned beef .
Geoff sarcasm doesnt reall show of your best points you know
My apologies polous i use UK mostly now as we share with the Americans and they get confused otherwise ,but dont think most british understand the differences now.
we used to have one across the road, i have to say the bread tasted much better, and they used to do 1 penny loaves, little tiny ones, i loved those as a kid, especially the wholemeal ones when they were newly baked. You do not seem to get the same crusty taste nowadays either,
Bread Baking Tips : How to Bake Homemade Dense & Crusty Bread
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