of bread making Today very little bread is made in the home, and with the exception of countries with a strong tradition of buying fresh bread every day — especially France, Germany, and Italy — most bread is made in large central factories, not in small local bakeries Mechanical aids to breadmaking, powered mixers and others, began to appear around 1900, and culminated in the 1960s in largely automated factories that produce bread in a fraction of the usual time These manufacturing systems replace biological dough development, the gradual, hours-long leavening and gluten strengthening of the dough by yeast, with nearly instantaneous, mechanical and chemical dough development This production method produces breads with a soft, cake-like interior, an uncrusty crust, and an uncharacteristic flavor They are formulated to remain soft and edible in plastic bags for a week or more Industrial breads bear little resemblance to traditional breads The Return of Flavor and Texture Europeans and North Americans began to eat significantly more bread in the 1980s than they had the decade before One reason was the revival of traditional bread making Small bakeries began to produce bread using less refined grains and grain mixtures, building flavor with long, slow fermentation, and baking small batches in brick ovens that produce a dark, crusty loaf Another reason was the home cook’s rediscovery of the pleasures of baking and eating fresh warm bread The Japanese invention of the bread machine made it possible for busy home cooks to put all the ingredients into a single chamber, close the lid, and fill the house with the forgotten aroma of fresh-baked bread Breads baked by home cooks and artisans account for a small fraction of the overall bread production in England and North America But their revival demonstrates that people still enjoy the flavors and textures of .. .The Return of Flavor and Texture Europeans and North Americans began to eat significantly more bread in the 1980s than they had the decade before One reason was the revival of traditional bread making... chamber, close the lid, and fill the house with the forgotten aroma of fresh-baked bread Breads baked by home cooks and artisans account for a small fraction of the overall bread production in England and North America But their revival demonstrates that... pleasures of baking and eating fresh warm bread The Japanese invention of the bread machine made it possible for busy home cooks to put all the ingredients into a single chamber, close the lid, and fill the house with