I’ll admit it. I am a total artisan bread snob. I can’t help it. I’m sorry, but white sandwich bread has never excited me. I have made trips into San Francisco (about a 45 minute-1 hour drive) for the singular purpose of eating bread. Whether I’m visiting Acme at the Ferry Building, or pressing my face up to the window outside Boudin as the bakers roll out their sourdough creations…you name the San Francisco native bread, I love it.
I actually crave all sorts of bread, not just French or sourdough bread. For me, a bread recipe has to have the following qualities for me to deem it good:
- Easy to make
- No fussy ingredients outside of the parameters of bread flour, all-purpose flour, and whole wheat flour (because I honestly don’t need to crowd my tiny kitchen with bags of expensive, exotic flours which serve only one purpose in my diet)
- Full of air holes, with a light airy crumb-no “brick” bread (i.e. the result of nearly every whole wheat bread recipe I have tried)