I use a recipe for making loaves of plain old white bread that requires making a biga ahead of time (Cuisine at Home, Feb. 2003 p32-35). It's impossible to eat store-bought bread after that.
If anyone's curious about this specific recipe, I could either email you a scan or post it here.
If you have some time, it's even better if you can age the uncooked dough in the refrigerator for 3-4 days. You get bigger bubbles and better texture.