I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide).
They served some bread with the meal including slices of a wholemeal sourdough. This latter loaf, though reasonably tasty had an enormous 'flying top', with the bottom third of the bread dense and cakey!
The standards of food preparation at this restaurant were extremely high, but it seems as though bread baking was relegated to someone with little experience of baking (or at least of sourdough). Furthermore to serve a loaf that is so manifestly poorly prepared demonstrates either a complete lask of appreciation of good bread on the part of the chefs, or a pretty poor view of the savviness of the customers.
Sourdough shouldn't be an excuse for sloppiness.
Is bread a second-class citizen in top-class restaurants?
(To be fair they also served a fennel and raisin loaf that was aromatic and very flavourful as well as being appropriately proved).