I've made this three times now; the first two times, I was pretty lazy and used half all-purpose flour and half whole wheat flour, no baking stone, glaze or steam, resulting in dense though entirely edible loaves (I kneaded the second batch for about 20 minutes, and that seemed to help). The third time I decided to go all out and used bread flour, as well as a baking stone and a pan of hot water for steam, and what a difference it made! Half of the batch was used for *terrific* sandwich rolls (my incredibly picky and, at that point, fairly suspicious boyfriend said they tasted store-bought), about a quarter for some spur-of-the-moment cinnamon rolls, and the last quarter is baking now into a glorious, crusty loaf with an egg yolk wash. This one's a keeper.
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