I've made this bread three times now, the first two using Martin's modifications, so I decided to go with Maura's recipe halved this time. I had unimpressive flat loaf results with Martin's mods, mostly because of the high hydration & probably the use of AP flour. This time around I used 365 brand organic bread flour & Arrowhead Mills whole wheat flour & only 350g water instead of the 400g that would've been called for. The dough tripled in size during the bulk fermentation, was much more manageable for shaping due to using less water, and the dough doubled in size during the 8 hour proof. The results were impressive, my scoring attempt was about half successful, it got a great oven spring, and the flavor was nicely tangy & the crust chewy. Near perfection. I look forward to experimenting further with this recipe by adding fruit, herbs, nuts, & maybe anything else that floats my boat that day!

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