This is an easy loaf to make and the results are excellent. So far, this bread is my family's favorite in the book. The Struan recipe seems to be particularly well developed (it gives specific weight for different sized loaf pans, for example). This makes sense since the book explains that Reinhart has been perfecting his Struan bread for years. I left the dough to ferment in the fridge for five days before baking it and the resulting bread had a rich, complex flavor that was wonderful for grilled cheese sandwiches. We ate the entire loaf in one day and I started another loaf immediately.