Really pleased with this bread. Think it one of the best yet. "1:2:3" i.e. 1 starter, 2 water, 3 flour. Mixed white, wholemeal and rye. Slow overnight rise in the fridge. Baked straight from cold. Perhaps a little too much flour. But covered it for first 25mins with roasting tray (recipe used metal bowl which would have been better as loaf rose and hit the top of roasting tray). Like the square cuts on the surface - looks really good. Soft and nice texture. Wonder whether flavour is as good as my old classic?