A CRACKLING CRUST and a moist crumb. A deep, earthy, wheaty flavor. The ineffable complexity of natural fermentation, its whiff of alcohol, its merest hint of natural sugar. True artisanal bread, made with wholesome ingredients and passionate craftsmanship and available fresh, locally, is easily one of life's great pleasures. Yet even amid the nationwide embrace of all that is authentic and healthful in food, it's been hard to come by. We can read about famed bread makers in Berkeley, Calif., or New York City, but what good does that do for the rest of the country? Most bread doesn't ship well. And the best bakeries...