[GJim]

> Only 80%?

Chorley wood bread makes *terrific* toast. This explains its popularity in Blighty.

> I'm in the UK now and it seems all but impossible to buy bread not made this way.

Utter rubbish! 30 years ago maybe, but these days even small corner shops (let alone large supermarkets) will offer quality fresh breads from a local bakery.

[gsej]

I'm in the UK and would prefer to buy non-Chorleywood bread, but my local corner shops only sell what looks like versions of the regular supermarket stuff, and the only genuinely artisan bakery is a distance away. Our local (medium sized) supermarket has the "bakery" section of unwrapped and traditional looking bread - but they are "baked in store", and I've no idea of the process that's used to produce the incoming dough. I suspect no real baker is involved.

[drpixie]

In Australia "baked in store" actually meant baked in Ireland, frozen, shipped to the other side of the would, and warmed-up/finished-off in an oven at the supermarket!