Just baked this bread for the first time. I've been baking bread for about 5 years now, thanks mostly to KA's wonderful recipes and teachings, and this is by far the softest bread I've ever made. Like, Wonderbread soft. Which isn't necessary a problem, just new for me as I typically go for heartier whole grains and artisan loaves. I do wonder (no pun intended!) if it's really supposed to be this soft. But I will be happy to slice it up and use it for sandwiches or toast. The only other observation I would make is I think the amount of salt is confusing in the recipe. 1 1/2 teaspoons by my very accurate scale is only 3 grams of salt, not nine. I went with the lower amount and the bread definitely needed more salt.

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