Joe Doe wrote:
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.


Noise - he who makes the loudest noise gets the most attention.

Has nothing to do with quality. To stay within fermentation: US beer is
an excellent example.

Also, I am not you, but who cares.

Sam
Roland
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