Recipe number two in the River Cottage Bread book is Malted Grain bread. Daniel Stevens says it is 'like candlelight or a soft-focus lens, it is flattering - the Don Juan of home baking'. Don Juan or not, it did seem to be a well-tempered dough. I had time to rise it twice which improves the flavour. This time I divided the dough into two, one for my new 800g tin, the other to be baked on my trusty paving slab.
Next: White bread.