This year's recipe turned out good flavor, with a couple of comments:
1. Interior of bread was really too moist (although fully cooked), even after cooling down. Need to find some way to deal with this excess moisture. Maybe it means initial dough was too moist? Maybe it means longer cooking time? Maybe some further online research is warranted for dough/bread "troubleshooting".
2. Crust turned nice and black brown.
3. Too much dough for 2 loaves, even with 1/2 quantities. Recommend dividing into 3rds for final shaping & baking. One loave puffed up so high it was almost 2 loaves!