A nice bread, small crumb, not a lot of rising so don't punch it down too much. I tried substituting 2cups whole wheat flour to the mixture and a 1/4cup more water as well. Tonight I will also try retarding the mixture in the refrigerator for 10-12hrs after letting it rise for the 1hr the first time. This should let the flavors develop more and help to get an more airy bread. I'm also going to try adding steam to this bread while baking for the first 10mins to get the crust to stiffen up as well. Good recipe... my first decent bread I've made and it was well received and went quickly. Enjoy.

Good flavor, nice bread. I sub'd rye flour for the whole wheat as it's what I had around. I doubled the recipe and got two small round loaves about 5inches high and 8inches across so I thought the recipe was a bit small to start with but that's just personal preference. we inhaled the first loaf here between the three of us pretty quick so I'm glad I doubled it. Good stuff. Thanks for posting it.