On 26 Oct, 17:24, Joe Doe wrote:
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

Good question.
I personally think the most important factors when making bread are
baking and fermentation.
Other important factors such as mixing, shaping, handling, slashing,
etc also contribute to the quality. But I think the baking makes the
biggest difference.

What allows people to make much better bread than Poilane is the
fermentation. For the baking good luck because the way they bake their
bread is very close to being the best. (The best I think is baking in
a black oven)

All this is just my opinion, I would love to discuss this with people
having different opinion, but we might have to start a new topic!