It has quite an open crumb with quite a lot of holes. My dad called the holes 'butter thieves' when we were little!
It didn't 'gloop' when I put it in my mouth so was properly cooked.
Despite the difference in crust between the bottom and the top, it didn't spoil the bread for me. Next time, I won't bother to brown the top in the oven. I might try the grill but probably not.
|It's not an attractive loaf, is it?|
It didn't dome at the top as it rose.. I can see the use for such a regularly shaped slice, even if it just easier to cut off the crusts!.
So - not totally won over but it's certainly not wasted bread and I intend to have another go. I suspect the cooking time varies from cooker to cooker. Mine is very old so might take longer - it was baking the bread for two and a half hours.
If anyone (Diane?) has a go, please do let me know how it goes for you.