alt Hacker NewsYou can buy non-chorleywood bread from bakers and from most supermarkets in the UK (look for their 'sourdough' loaves, some might even give a fermentation time)
But French bread is still particularly good somehow, there is just nothing like a fresh baguette from a baker in a small village in rural France.
So there's something else going on there IMHO. Specifically with baguettes.
(I wish I could find a good baguette here in Western Australia, most of them are utter trash. As are most of the croissants, though I was able to find a specialist baker for those so not all is lost...)
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I learned to bake when I lived in London, because the average bread was simply awful. It's surprisingly easy to get something as good at home, as long as you have a decent dutch oven.
It really makes me wonder what else is going on everywhere else, because it really comes down to just flour, water, salt, and yeast.
It is mostly the freshness. There is a reason it all comes from small local bakeries - it has to be made that morning. Even by the afternoon it will not be as good.