I just made two loaves of bread again, as I do every two or three days.
Something came to mind about the flour. There are some people who swear it's necessary to use a certain type of bread flour to make really good bread. Do you have strong feelings about this?
My experience is that a good brand of flour is all that is necessary, Gold Medal is one, I find it most important to use unbleached flour. My reason is that I don't want the chemicals used to bleach flour to end up in my bread.
The house always smells so wonderful on bread days!