All of a sudden I developed a craving for La Brea Bakery rosemary olive oil bread.

True for "most" breads, but small or flat breads with a crisp crust require baking at 280C (550F) as well as using a stone. Some US ovens cannot go above 500F (maybe some silly safety regulation) though mine does go to 550F. While it does reach that temperature easily, it is also the maximum that can be set

Bimini bread at Ernies in Ft. Lauderdale.

You hit the nail on the head.

Moved here from YUL decades ago, still miss the rye bread and freshly baked French bread....by the time O got home, my wife always found half a loaf !

Found good double baked rye bread at Star Bakery Deli in Southfield, outside DTW.

This is followed by Sourdough Batard at some Trader Joe's.

if you have a Smart and Finals store they have pretty good bread for packaged bread ,

Good Rye bread and also Sourdough plus a few others , That and Traders Joes are good places if you cannot find a real bakery

Soarer

To be honest ... I think this is arguing just for the sake of it.

I don't know what flat breads you mean but most thin flat breads are cooked at a much higher temperature than 280 in a tandoor or a beehive type oven for example and most other are cooked on pans over hob heat. Achievng sufficient heat in a domestic oven for this is easilly achieved by cooking under a grill on top of a preheated cast iron skillet with the grill set on high. A stone makes virtually no difference for breads cooked in a few seconds or a minute or two but you can buy a stone pretty easily if you want one.

Anyway, nobody in the thread said that they were yearning for a bit of flat bread and even using your number - most ovens sold now are fan assisted in which case 280 in a standard oven is equivalent to around 240/250'ish in a fan oven which covers 99% of domestic ovens sold.

I was however responding to this specific comment ....

...... which is ..... wrong!

I'm sorry I answered it now!

Uk1 I know how you make pizza. Okay, let me rephrase: *most* people need a professional hot oven.

Yes, I've actually turned out some decent loaves at home starting with a biga, but I realized that (unlike with pizza) it is not worth the effort, if a good bakery is around. Ya know?

Have it your way. The idea that most people need a professional oven to make first class bread is rediculous and I've never heard any serious bread maker say so in any book or article. I think I know what good bread tastes like and my domestic oven does it.

Let's move on otherwise we'll simply bicker.

When I was growing up, my mother made bread. As much as I love a baguette in France or La Brea bread, I have never had any better than my mother's bread, still warm from her piece of crap oven.

There is something so primevil about making bread at home. It seems so imenseley and disproportionately fullifilling and seems to satisfy so many underlying subliminal needs. Well it does for me .....

Funnily enough I've developed a really easy going ritual which gives us extraordinary quality baguettes twice a day. Only one dough batch per day whichj is shared between morning and evening - but on a simple three day cycle ie day 1 poolish starter - day 2 mix dough day 3 bake using half in morning half in evening.

So in essence every day I'm just mixing a little yeast and flour (100gm mix of rye and plain) and water in a square bowl and putting it on the window ledge. I'm mixing yesterdays starter with some flour water and salt and putting into the square tub which goes into the fridge for 24 hours to mature and rise. I'm using yesterday square tub of dough from the fridge for todays bread. As I'm emptying and refilling the rectangular dough box in the fridge each day it's only one tub needed and doesn't take up much room in the fridge.

It really just takes around 10 minutes a day and beats anything shop bought and provides 4 fresh baguettes morning and evening every day for around 50p in total. The morning it's with jame - and in the evening it's either with salami, or cheese or a sausage or something.

Sometimes there's some olive and oregano sourdough bread for lunch or something else to divert me but every day is a fresh bread day .......

I sound obsessed with bread don't I? How sad does that make me?

I don't know where to put this so mods please move to a better place if there is one.
I came across this article from Food & Wine magazine (my friend's son's bakery is listed) and I thought it might be of interest to some. Of course it is subjective....best bread in every state.
https://www.foodandwine.com/travel/r...xPJ_71Puvxno9I

Fun article - I didn’t know avast of Sf. There are so many great choices.

Thanks for posting that. Best I've had in AZ are the baguettes at JL Patisserie and Bianco (mentioned in the linked story) - I'd have to have them side by side to make a decision.

https://jlpatisserie.com/product/french-baguette/

That was much better than I was prepared for. I found it interesting how many of the bakeries were located in college towns. I was expecting each state�s largest city to be represented, but that was not the case. Gorgeous pictures too.

The pictures had me drooling like a St Bernard. And then you mentioned Hawaiian rolls...more drool.