Used warm water instead of milk, butter instead of margarine, no onions, only egg white with no water for the wash. I sprinkled sea salt onto the wash before placing in the oven. I took the loaf out twice during baking to add more egg wash and spritz the oven with water. Got a really beautiful crust that did not get at all soggy overnight or the following day (laid loaf cut side down on a cutting board, unwrapped). The loaf didn't last longer than that though since it was all eaten! My starter is a couple weeks old but it still had a great flavor. I'm excited to repeat this recipe.
** Edit: the first time I made this recipe I halved it and mixed then kneaded in my standard sized Kitchenaid stand mixer; made one loaf. The second time, I made this with the exact servings for two loaves. There was too much content to appropriately and easily mix and knead in my Kitchenaid. I also made three loaves out of it instead of two. Otherwise it makes a very large artisan loaf.
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Used warm water instead of milk, butter instead of margarine, no onions, only egg white with...