Picture right: Mill Loaf
Even before the days of fad diets like Atkins and South Beach, I haven't always been interested in bread. Having grown up in Canada, my bread repertoire as a child consisted of sandwich bread (white and whole wheat) and what the supermarket called “French bread”--- this spongy, soft, white loaf which really has no resemblance at all to the bread available in France.
My Bread Journey
Only a few months ago, I began this journey to bake a great loaf of bread. And I don't mean the perfectly uniform, square, bread machine loaf. I am referring to the rustic, country loaf, baked in the village boulangerie, the smell of which drifts into the thick morning air and guides a population of inhabitants to purchase it every day.