Stumbled upon this recipe and it is a keeper! Two weeks ago I found a French bread recipe and made the bread and it was ok. Then when I made this recipe it surpassed the first recipe. The crumb for this recipe was chewy, and had a variety of holes, whereas the first recipe was more dense. So last weekend I made this recipe and added polish to it and just before going in the oven I did a light egg wash and sprinkled some sesame & poppy seed on top. What came out of the oven was pure love! I'm not a real bread eater (wife is) but I do crave once in a while. I shaped some into buns making pizza half buns with garlic butter, mozzarella cheese, pizza sauce, homemade ground sausage and Boars head pepperoni, luscious. Also made Italian grinder buns with mayo, Boars head genoa salami, sweet ham, turkey pastrami, lettuce, tomato, pepper jack cheese, again awesome and people at work were like in awe of the grinder. And just another appetizer, roasted green bell peppers, garlic and veg oil spread on this bread, heavenly. I have people at work asking for this. Anyway, Awesome, and thanks for sharing the recipe. Now I would like to find out how to give my bread a little bit of the yeast flavor. I have pictures but no way to put them on here. Thanks again. And if anyone knows how to get some yeast flavor in the loaf please share. Oh one last thing I did a taste comparison between a loaf my wife got from the bakery store yesterday and hands down this recipe is better. Taste buds know the difference!

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