In 1961, the Chorleywood Bread Process changed breadmaking by allowing loaves to be produced in just three and a half hours using high-speed mixing, industrial enzymes, dough conditioners, extra yeast, and preservatives.
The result looked like bread, but it was far removed from traditional bread, which is made simply from flour, water, salt, and leaven, then slowly fermented, shaped by hand, and baked with care.
This series argues that real bread still exists and can be recognized through four marks: Provenance, Time, Hand, and Honesty.
