I'm quite curious because I started baking at home recently. Just for fun, I tried comparing perceptions and expectations about what people consider "good bread" in different cultures.
Just to be clear what I'm talking about - for me personally, factors that make up good bread would be:
* Long proofing times and use of very little yeast in order to allow flavor to develop (as well as reducing FODMAPs)
* Use of grain types other than wheat, especially dinkel and rye, but also rare types such as Khorasan or emmer wheat
* Ideally (and if appropriate), using sourdough as a leavening agent
However, when I had a look at some American artisanal baking content - both recipes and videos - my impression was that it was very focused on (rather boring) wheat bread. One particular recipe I found claimed to be a real rye bread, but it turned out that they meant only about 30% rye content [1], adding an excessive amount of molasses (in my opinion, sugar has no place in a bread) as well as an excessive amount of yeast with less than an hour of proofing time.
Chain bakeries and supermarket bread are on the rise in Germany as well, but I guess we all agree that their quality is limited in comparison to craft bakeries.
PS: I realize that my question above might come across as a little confrontational, but please let me assure you that it really is well-meant.
[1] I should mention that there's a very likely reason why they didn't go for 100% rye: Enzymes naturally occurring in rye cause problems during baking (resulting in soggy bread) if more than about 30% of the flour is rye, unless you are using sourdough. Judging from the recipe complexity, the author didn't want to burden their readers with that topic.