Just tried this last night. Flavor was excellent but the texture was a little dense and didn't have the open pockets I saw in the picture. After reading the comments I'm going try proofing the yeast first (since I used traditional instead of instant) and I'm going to try the "fluff and scrape" method of measuring flour. Unfortunately in Canada I don't have access to King Arthur flour so I used another brand. The protein content is probably lower (based on what I've read) so I may have to adjust the liquid amounts to get it right. Great website by the way and kudos to those responding to comments. Great job. Thanks, Ren - I'm thinking your Canadian flour may be higher protein, since generally you folks use spring wheat. Definitely proof the yeast, fluff the flour, and increase the liquid a bit if necessary, to account for higher protein; and try to make the dough look like the pictures. This can be a tricky loaf to get the flour/liquid ratio just right to produce a nice rise and big holes, but when you nail it - heaven! Good luck- PJH

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