Bread baking

Advertise it as Artisan Crafted Loaf and it's a fiver a pop.

Stow_judge, the size of the bubbles depends on the ratio of flour to water. More water will give bigger bubbles.
The texture depends on the amount of gluten and on giving it sufficient time to hydrate fully. Extra strong bread flour has the most gluten.
For best flavour, I find a long fermentation works best. I use just a small amount of yeast and leave the dough to ferment overnight. Sourdough bread uses a pre-fermented dough as a source of the yeast but is a more complicated procedure.
Different flours bring different flavours. Durum wheat, spelt and rye flours are generally available in supermarkets.

Have a look a Pugliese bread which has a lovely texture

http://www.gennarino.org/forum/viewtopic.php?t=7489

Thank you kindly Sir!

You're welcome, Stow. Good luck and don't expect perfect results the first time, like everything worthwhile, it takes a bit of practice.

I make a loaf twice a week in my Panasonic breadmaker. This one http://www.panasonic.com/uk/consumer/home-appliances/breadmakers/sd-zb2502.html

I find it a fantastic machine and for me it gives a consistency similar to bloomer bread. I wouldn't want anything similar to sliced bread as this is mass produced, bleached and preservative stuffed sh1t.

it also has a dispenser for fruit so I also make a lovely fruit loaf. 2 slices of lightly toasted buttered fruit loaf with tea in the afternoon makes me feel ever so British. I dont really have any tips I'm afraid. I  just got a book with mine that included recipes for all types of loaf. I just follow them and all's well.