Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
Beautiful answer!
A small point from someone working alongside bread industry - small bubbles in toast/sandwich bread are not due to the type of yeast used, but due to intentionally low time for second stage mixing and, as you mentioned, low time for resting and leavening. You can absolutely create huge bubbles using the very same yeast, though, if that’s your goal.