This bread is made with an overnight starter, so it's deliciously chewy and perfect for sandwiches. Use the bread machine to do all of the mixing, but bake in the oven. If you want texture with lots of holes, knead less and add more liquid.
With apologies to Chris, I made this by hand (no bread machine). The starter was not liquid enough to "pour" as the recipe stated; I went ahead and used all the starter and made the bread using a little more wholemeal flour than stated. I used a tin of water in the bottom of my oven instead of spraying the loaf with water, and the bread turned out very crusty, with a chewy interior. It does need more salt, because it is a little bland. I will tinker with this recipe, because it is worth trying again. Thanks for an adventure Chris! - 15 Sep 2008
Altered ingredient amounts. This is one of the few breads I have found that gives the chewey texture I was looking for. Love it fresh, toasted and used to make Panini sandwiches. I replace some of the bread flour with more wholemeal flour and a little gluten. I didn't have a bread machine at first so kneaded it all by hand. Glad to have a machine now! - 15 Sep 2008
I tinkered with this recipe a bit after reading the review. I added a little more salt and made two loaves with the starter. It was very tasty. Perfect crust and wonderfully chewy interior. I made it all by hand, don't have a bread maker. - 15 Sep 2008