Wow, wow, wow!! I baked thsese for sandwhich, and they were fantastic! I started the dough around 7:30am, and used luke warm water and proofed it in the warm oven to speed up the process. I'm sure a longer rise would've contributed to the flavor, but wanted them ready by lunch. The crust were thin and crispy, the crumb creamy, chewy AND holey, just as described. It's a small luxury to make sandwhich with bread that's fresh out of the oven. Thank you PJ, for testing and developing such a wonderful recipe!

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