However, within two years, 90% of store-bought bread was factory sliced.Progress led us to what was supposed to be the ideal loaf of bread: white, ultra-fluffy and pre-cut into even slices.This perfect bread was dubbed “American.” By this standard, Wonderbread should have been the last loaf of bread we ever needed.But modern science has uncovered the nutritional benefit of whole grains, and more and more consumers prefer the toothsome texture and nutty taste of a rustic loaf.Combine three cups of grain with about a cup of water and mix into a thick, workable paste.Form the dough into one-inch thick patties, and place them on the stones.The desire for the whitest, most refined bread continued through the modern era, and later advancements included the sifting of flour to remove the bran and the germ and the bleaching of the flour itself. The New York Public Library’s “Lunch” exhibit notes: “Nineteenth and early 20th-century cookbooks and magazines gave highly specific advice about lunchtime sandwich making.For ladies and children, the bread was supposed to be sliced very thinly and the crusts removed.
Initially, many companies were convinced that housewives wouldn’t be interested, and his bread-slicing machine wasn’t installed in a factory until 1928.
Finally, the paste would be cooked on heated rocks.
But how did humanity get from this prehistoric flatbread to a fluffy, grocery store loaf?
There were three primary innovations that created “modern” bread. Leavening Leavening is what makes bread rise into a light and fluffy loaf.
Bread without leavening is a known as flatbread, and is the most closely related to mankind’s first breads.
Examples include Middle Eastern pita, Indian naan and Central American tortillas. Yeast floats around in the air, looking for a nice place to make a home—like a starchy bowl of flour and water.