In article . com,
viince wrote:

That's probably the problem with you
guys you just want to make everything more complicated than it really
is. Bread is bread, it's just flour water and salt. There is no big
secret, anybody can do it.


But
you don't need anybody's approval to make good bread, there are loads
of people making much better bread than Poilane.



Question for you: if bread is just water, flour and salt what factors
do you think allow some people to make much better bread than Poilane?

The question I have is what are the most important factors that would
contribute to a distinctive bread profile in your experience/opinion.

Roland