Holy! Just made the best bread ever made on planet earth. My son Lue who is recovering from a 40.4C fever after growing 3 teeth is eating it greedily :-)
Crust is just perfect, the core succulent and coherent yet fluffy in just the right way. The taste is intense of grain to a degree that it almost detracts to put butter on it. (wtf?)
Changes to my usual recipe are: smaller breads, hotter oven (270C hot air and grill then later lowered), and my special sour dough made from the yeast residue of my brewing adventures. My guess is that the extra heat gave a more strongly tasted crust while the special sour dough enhanced the grainy qualities of the core.