I think it was Peter Reinhart who once said that that the baking only
contributes about 10% of the final quality of the bread. I'm not sure
how you quantify that, but it's probably close to right. However,
baking can detract a whole lot more than that 10% if it isn't done right.


True, you can spend so much time making beautiful perfect bread but if
you burn it or overproof it or whatever, that's it, gone.
I personally think the baking is much more than 10%. That's where you
get the crust, and a good crust makes a big different for the taste
and even keeping of the bread.

My own feeling is that what is most important in any given loaf of bread
is what wasn't done right. A great baker, a great oven, a great mixer,
excellent fermentation, great shaping and great baking.... but the flour
was seriously sub-par. You're gonna get an OK loaf of bread at best.

I don't know what sub-par means. But if I want to make bread at home,
I won't buy the most expensive or I dunno what gluten content flour. I
go to lidl and by the cheapest all purpose flour. And the bread is
very good. (well for me)