By the seventeenth century, bakers were selling fine bread on most high streets. Bread would be baked on the premises with flour from the local mill. Many regional varieties of bread were baked at this time, and cakes and pastries were also sold. In Scotland there was the Hoagie, in Northumberland the cheese bread and of course the famous Bakewell pudding in Derbyshire.
During the 18th century flour was sieved to remove the bran. This delayed the flour from turning rancid and improved its baking qualities. To whiten the flour, Alum or chalk was added. This was harmless, but added to the profit from the flour and enhanced the finish of the bread.
It wasn't long before white bread became popular in all parts of Europe, being considered softer and more wholesome than the mainly wholegrain breads previously produced. England developed the batch loaf, where lots of loaves were baked in a large oven to maximise the output of the local baker. The French baked their unique baguettes with the finest flour in hot ovens. The Italians used their abundant supplies of olive oil to produce that unique Mediterranean flavour in their fine breads. Germans produced the most interesting varieties, using mixed grains and rye flour to great effect.
During the early 20th century white flour was bleached to enhance the finish of bread. This practice is still very prevalent today and most sliced and batch white loaves taste of bleach.
Today, you can obtain bread at the better bakers and supermarkets that reflects the whole of Europe in its style and presentation. These include the pastry breads like the French brioche and the mixed grain and flavoured breads of the continent. Even the grilled and fried breads, the nan's and chapati's of India. There are over 300 varieties of bread commercially available in Britain today, though some of them are specialist and can be difficult to obtain.