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.
** Edit 2: I made this dough into rolls and it came out beautifully. 1/2 of the recipe made 8 large rolls. I probably should've tried for 10 smaller rolls instead! I baked them in a greased round cast iron 10-12 minutes @ 400 degrees, no wash. They were wonderful and soft yet slightly browned on the outside.
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Used warm water instead of milk, butter instead of margarine, no onions, only egg white with...