If you want this as a brown version try dividing the weight of the white by three, one third brown and two thirds white. This will produce a brown loaf.
We loved it, we reduced the salt to 10g but the texture is so soft and the crust it lovely. I have uploaded a picture of the outcome (sorry about the tea towel) - we also used the same mix for dough to make rolls, equally as good and soft. - 07 Nov 2017
I think this recipe is perfect, soft crust, cloud like innards with a divine taste, plus it's my recipe so what's not to love - 16 Jul 2013