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All About Bread We Eat – By Dr Harold Gunatillake About Bread you purchase (Updated from the previous paper) Today, in the supermarkets and the local bakeries there are so many varieties of bread baked differently, in the more developed countries, and the choice is most confusing. There are two main methods of making bread: the Bulk Fermentation Process and the Chorleywood Bread Process. (The Chorleywood bread process (CBP) is a method of efficient dough production to make bread quickly, producing a soft, fluffy loaf, developed by a British baking Industries Research Association at Chorleywood in 1961). Compared to the older bulk fermentation process, the CBP can use lower protein wheat and produces bread in a shorter time. The other ways of bread making include: Activated Dough Development (ADD) Straight Dough Method. Delayed Salt Method. Sponge and Dough Process (S&D) Ferment Dough Process. Who introduced the Bread and baking industry ...