Mine too. If you really wanted you could probably stockpile crap! Cooking from scratch is just better. I know we will obviously have very different meals but whatever you eat as long as it’s real food it can’t be bad.
Funnily enough the granary bread I make with the Sainsburys multigrain flour has a much denser crumb. It makes fantastic toast but is less satisfying untoasted. The holey, no knead white loaf doesn’t, to me, go so well in the toaster but does lend itself very well to being eaten raw/cold. In fact with oil or just butter & good jam it’s delicious & much of that is down to the texture the crumb gives it. You lose that softness & bounce with toasting. Ordinarily I don’t like white bread that much, particularly dense & doughy white bread but the holey loaf is very enjoyable in its raw state.
Just took some bread out the oven and got the best oven spring I’ve had yet. Everything the same but I think I had the shelf one rung up. Been turning the oven off for the first 15 minutes when the bread goes in and getting good results.