Hi Morgan, Thanks for your reply. In answer to your question about how I measure the flour, I use a scale so that would be by weight. I just made this recipe again yesterday and it tastes delicious but again the crusts were really crunchy. I see after re-reading the recipe that the top crust may be crunchy, but it's even hard to cut a slice and the bottom crust is the same way although it's not very brown. This time I used my new 9x4x4 pan. The bread looks like it did not bake long enough although I did bake it at 425 for 45 min. If I baked it longer I believe the top would be too dark. I may need to check my oven thermometer to see if it is accurate. I do love the bread and I will keep at it until I think it is the way it should be. The crumb looked alot like the picture posted with the recipe but it might "feel" a little damp which is why I wonder if it could bake a little longer. This is the first time I have had great luck with the rising, both times, 12 hrs and 2.5 hrs. The other times I made it, it took much longer to rise. Thanks for your suggestions and help, love this site, it is so helpful and to see what other people are finding.

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