I am an old-fashioned sort of person. I do things in an old-fashioned way. Thus, when pressed by necessity into using Rapid Rise yeast last week, I was offended and stressed by both the process and the result, which while clearly an edible bread was not the quality I am used to. Yes, I am a bread snob.
I was offended by only one rising, which was done in the pans. I was shocked by no punching, no rolling of the dough to get out air bubbles and frustrations. It was all convenience and no art.
Although I make bread in the traditional manner, I stand by my um, stance, and defend it by saying that food is visual as well as nutritional. There should be beauty to the eye as well as the tongue. A soft texture, a nice crumb, a sublime aroma and taste. And, of course, the delicacy of the bread swirl.