>>I have achieved ius primae loavis - I get the butt of the first loaf :). My wife bakes four loaves at a time, about 3lb each, and they have proper crunchy crust on the outside, are "soft as soul" (as they say in our neck of the woods) inside, and just the smell would be reason enough to charge admission. And when you cut a slice, and hold it horizontally, it isn't limp. Everything that the industrial bread here isn't. It's a ceremony, when she takes the fresh loaves out.
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>I understand completely. Industrial manufactured bread does not come close to the rich home goodness and flavor of a home made loaf. I just make two at a time and bake about once every six days. One of the good things about a home made loaf is being in charge of how thick the slices shall be.

Not all industrial bread. Back home, industrial was just as good. Well, almost as good. Not bad at all.