This is the first "real" bread I have ever made, and it turned out great! It didn't rise as high as the recipe photos show, but it was moist and fluffy with holes on the inside and crisp on the outside. My husband liked it a lot, too. I found a baking stone at a thrift store a few weeks ago for $9 to use for this recipe and it worked just fine. I did not leave the loaves on the top shelf of the oven to bake for the last 15 minutes, but only for about 7 minutes with each batch. Also, I reheated one of the loaves the next day on 400 degrees for about 5 minutes, but that was too hot or too long as the crust really did shatter like glass after reheating and turn a much darker brown on top. Next time I'll try reheating at a lower temp (350 to 375) for 5 minutes. I did freeze 2 of the loaves right after they cooled and am looking forward to seeing how they turn out after freezing. The process was time consuming, and as this was my first time doing a coil fold, I did look at various videos online which clarified that part of the recipe for me. A coil fold is quite simple when you see the videos . I am just learning bread baking and this was a good starter recipe and helped me gain confidence. The internet is so great for learning - I never would have been a bread baker back in the 70s - limited access to interesting recipes, no videos to assist - everything is at our fingertips now!

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