What's the big deal about long fermentation?

Most bread manufacturers in the UK use the Chorleywood process, a fast, bulk method developed in the 1960s. This uses chemicals and large machines to accelerate the bread making process.

In contrast, we use a long fermentation process, where our natural doughs are left for up to 24 hours to develop. This gives you a premium product, with improved flavour and texture as the enzymes react over time. It also provides for easier digestion as during fermentation, the natural yeast starter begins to break down the gluten. (1/2)