Today's bread is already half gone.
It is the best one I have made so far.
Here's the crumb shot:
The difference in today's bread is that I ommitted the rye flour. The recipe has 60g rye flour added with the white flour at the beginning.
I'd been doing this whilst using the very strong (13%) protein flour, and found it softened the crumb, which had always been a bit chewy. Yesterday I had a thought that maybe the reason the bread was softer using rye flour was not because the rye flour itself made a difference, but that it reduced the overall protein strength of the flour in the bread.
I'd been adding 60g rye flour to my bread since I started using the lower protein strength flour (10.8%). The crumb has definitely been much softer, and that small amount of rye doesn't really darken the bread, though it does add flavour.
Today I skipped it, and used 510g of the 10.8% strength flour instead.
The result is an amazingly soft crumb, almost like a sponge cake but without the sweetness.
And that's why it's half gone already.