There are a lot of types of bread. For a whole bunch of those this process is irrelevant. Pita for example. So a specialist "foreign foods" place will have lots of options. But also if you have either an actual bakery or a large supermarket they will have options to make "traditional" English bread by the conventional more expensive process and charge you for that.
If you want to pay 40p for a loaf of bread, Chorleywood is the way that happens. If you don't mind paying £2.50 for an artisan loaf that you can't figure out how to slice that's cool too.
Dippy soldiers probably don't benefit from using the slow expensive process. A ham sandwich probably does.
>If you want to pay 40p for a loaf of bread, Chorleywood is the way that happens. If you don't mind paying £2.50 for an artisan loaf that you can't figure out how to slice that's cool too.
And where is the magical 1GBP loaf that is done on mass scale, but is properly fermented? It's not as if in other parts of the world is not full of that type of bread.
If you want to pay 40p for a loaf of bread, Chorleywood is the way that happens. If you don't mind paying £2.50 for an artisan loaf that you can't figure out how to slice that's cool too.
Dippy soldiers probably don't benefit from using the slow expensive process. A ham sandwich probably does.