This cross section of a crusty French loaf was published in Volume II of Kirkland’s The Modern Baker Confectioner and Caterer, The Gresham Publishing Company, London, 1906 p.219. There are few published examples of bread cross sections from this period — and without a cross section how can one know what a bread was really like?

I am looking for a modern bread with this profile. If you have seen one in a bakery — or baked one yourself — please let me know.