The Best Loaf Ever
I once bought this book called "DOUGH" by Richard Bertinet a French chef and baker.
After trying some recipes, I set out to a real challange: Pain de Campagne made with sourdough! The sourdough took a couple of days, but I was very setisfied with the result. Then the loaves themselves, I worked the dough right, had a good consistency and baked on a granite plate in my microwave oven (I don't have a real kitchen).
The loaves were by far the best I've ever tasted, it has beaten loaves from factories, artisan bakers and a bread R&D facility I worked once. They lasted 5 days before even getting stale.
My only ingredients were: grain flour (American patent -10% moist), rye four (German), salt, water and fresh yeast. There were no additives in the flour.
I'd love to make them again, but I rarely have the time, since everything I did was by hand (including kneading).