Follow up on that bread recipe

I've been making bread at home for several months using this high-altitude formula. It has been reliably delicious. I have a few follow up notes on it.

- Using fresh herbs, such as rosemary, gives it a nice flavorful twist.

- Avoid working the bread after it has proofed. The less you have to handle to shape, the lighter and fluffier it turns out.

A whole-wheat variation will be coming in the near future. The recipe will need to be completely reworked. I will be sure to post how this works, along with some higher quality photos.