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My dad fancied being a baker for a while, his kids were slave labour. We did get to eat vast quantities of white nutella.
The overnight proved bread was for Italian customers only, under the counter sort of thing. Learnt to make egg custards with curdled milk make the best egg custards. Makes amazing custard too. Freshly fried doughnuts, no sugar or filling. Singe your fingers and mouth but the crunchy fluffy mix was amazing.
lynx
Nef
Yeah, good old Chorleywood Baking Process! Your family business' method is a world apart.
It's funny when you explain the difference to people - a loaf of sourdough might take 3 days from preferment, to dough, to bread, compared to a 90 minute turnaround for CBP sliced white.