Crustless bread production
I found out about this publication on crustless bread from Susanfnp's Twitter (for the record, she noted: "Or perhaps they could bake #RealBread with proper crusts instead of what I see as clammy, rubbery skins").
Okay, so I grew up on Wonder Bread, but now I most definitely prefer this:
Both are ~1kg versions of Hamelman's five-grain levain. Crumb shot for the first loaf: