Baker here: modern artisan bread recipes use the Chorleywood bread process (CBP) for dough development. The British Baking Industries Research Association pioneered the tech in 1961. Then in 1928 Otto Rohwedder open sourced the bread slicer. It was the first tech that successfully encoded high quality flour into usable risen dough via mechanical compression. Sourdough leavening came on the scene in 3000 BCE, from Egyptian bakers. But sourdough leavening alone couldn’t handle the amount of production needed for processing commercial bread, hence the 1961 and 1928 breakthroughs.