Well, what the article (in a Guardian supplement about 6-8 weeks ago IIRC) basically said was, and the facts are already a bit hazy, is that the older methods would take a long time for the yeast to get to work, to rise etc and also that more of the grains nutrients were left intact in the bread.
Whereas with newer methods, the yeast mixture is produced by some kind of centrifuge arrangement, with air being forced in, rather than being allowed to rise naturally, and fat used to keep it all together.
I don't remember the exact details, and some of what I have just said may be patchy.
A quick google for 'Modern bread manufacture methods' returned this link:
http://drcranton.com/nutrition/bread.htmI'm sure there are plenty of others.
Oh, heh, in answer to your question. No, locally baked, or supermarket baked bread is just the same (at least in the UK) since almost all places buy the dough or yeast all premixed, and as always seems to be the way, there's only three major bakeries that seem to make all of the bread.
I remember a French girl I used to work with, remarked
'It's the same in France, the boulanger doesn't get up at 4am to make the dough, he buys it'
Sad, but true :-(
Perhaps we could all do with having a read around this subject. I have thought about making my own bread for a while, but I frankly don't have the time.
I'm managing to survive ok without it at the moment, in any case.