Greetings from Half Dome!
This is my best loaf yet! I can't believe the largess of it! It's like a begula!! After reading The River Cottage Bread Handbook by Daniel Stevens, it became apparent that my bread making could use a lot of help. So i started incorporating a few ideas i gleaned from the book: like adding gluten flour to the bread for better structure (i sub out 1/3 of the "white flour" with gluten flour), looking for the perfect knead, forming the roll a certain way so that most of the loaf isn't one big bubble of crust attached to a densely packed bottom, and most importantly making it more like the commercial breads in texture (which just requires that you bake your bread in a steamy oven.)
The last two loaves i tried in this way have been amazing. Best, i've merely stored them in the oven, uncovered, and they've lasted at least 3 days!! However, you see, i can't attest that they might last more than 3 days, as we devoured this entire loaf this large in 3 days!! Shhhh! Don't tell my Weight Watcher leader. :)
This is only the half of it!!