Sorry to leave you hanging, eagerly waiting to hear whether my bread tastes as good as it looks (it’s possible that somebody somewhere was wondering!). Well, it does. Two thumbs up, fine family fun.
And sometimes the crust really is the best part, just like you’ve always been told. This is a white loaf, which has good flavour. . . but it’s still white bread. But I rolled it in a mixture of milled flax, poppy seeds, oat bran, and crushed sunflower seeds (before baking), and the flavour of the crust is amazing. I had cut off the heel so I could make slices for our sandwiches the other night, and I ate it the next morning with jam. Bliss. I was in carby, seedy heaven for hours afterwards.
It also toasts really well, a trait any good bread should have. I don’t feel like store-bought bread ever toasts nicely; it just sort of dries out. Real bread manages to be very crunchy while still keeping a bit of chew and substance. In my inexpert opinion.
I think that, when this loaf runs out, I might use the same recipe to make rolls, because I’m really hooked on the crust. But S says he likes the bready middle. Alternate plan: invent middle extractor for a regular loaf, and we can both be happy.
I’m pleased you liked the bread. You can use the same recipe with other types of flour – rye or wholewheat. If you do that, you’ll probably need to adjust the water to suit. Good luck with your baking.