Looking great - I rarely cook loaves as normally make focaccia (500 floor, 10 yeast, 311 water + seasonings) works everytime so I should really try and make loaves of bread. The same dough should work or do you use a different ratio?
for focaccia i use a lot of olive oil in the dough,and use regular plain flour, and finely chopped fresh rosemary mixed through it. For this loaf I used a mix of strong white flour, plain white flour, and rye flour, in roughly 40/40/20 proportions. one sachet of instant dried yeast, teaspoon of salt, teaspoon of unrefined light brown sugar, and a lot of kneading.
you need to include the strong flour in bread like this as it has more gluten and makes for longer lasting, better rising, crustier bread.
For quantities, I jsut do it by eye ~(I used to bake bread every other day so threw the recipe book otu the window a long time ago
I might try and get a sourdough culture going again, that makes for some really nice almost savoury bread, you can add stuff like carroway seeds aswell which makes it perfect for sandwhiches with waxy cheese and pickles and whatnot.
baking is good for the soul thats for sure.
edit> heres the focaccia recipe I use quite often
