What was artisan bread like 50 years ago?
I got to wondering about "artisan" bread, say 50 years ago - was there any? In England, I can remember local bakers near where I was brought up in Manchester.
I recall tin loaves, bloomers, cobs and cottage loaves. All white, yeasted with tight crumb; of varying quality, some with good crumb and flavour and some cotton wool. No sourdough.
On a Saturday, nearly all the loaves were pre-ordered, wrapped up in tissue paper on the back shelves. You'd be lucky to buy a loaf if you hadn't ordered it. And then they shut at noon, till Monday.
Was there any sourdough or big hole bread around? I don't think there was in the UK, but maybe in France, Germany, USA?
Do any other TFLers have recollections of, or thoughts on, 50 year old bread styles?
Perhaps we really are in the Golden Age of Breadmaking, as DAB put it.