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Chorleywood. Named after the place it was developed. It's been further refined to get to where we are today with supermarket "bread". It's interesting reading older bread cookery books like English Bread and Yeast Cookery, written in the 70s and bemoaning the quality of the mass produced bread of the day. It's only gone down since then!
Arducius
Chorley bread process (quick fluffy bread) was the 60s.