Why we bake bread twice a day

The first six hours

A loaf is at its best from the oven to about six hours later. After that the crust softens and the crumb tightens.

So, two batches

The first batch is out at six for the morning; the second at two for dinner. Agege bread, sourdough and the rolls all follow that clock.

Tomorrow's loaf

Yesterday's sourdough toasts better than today's — that one you are allowed to keep.