This recipe is so similar to the bread my Midwestern farm grandmother made! She didn't record her recipe so her descendants haven't been able to replicate the beautiful, delectable bread she made, probably 15- 20 big airy, open crumb loaves each week. This recipe produced dough that was supple and lively. The technique is straight-forward and could readily serve as a starter yeast bread for new bread bakers. The loaf itself is light and airy and sheathed in a thin, crispy crust. I love sesame seeds so I opted to bedazzle the top of the loaf with them rather than dust with flour. When I sliced the loaf I saw that I need to improve my dough rolling/loaf formation technique. The crumb itself is chewy and perfectly hydrated. Thank you for this recipe! It produces the loveliest bread and brings back memories of helping my grandmother in her kitchen during the summers I spent on my grandparents' dairy farm as a child.