this was my second attempt to make a classic pullman loaf from Charles Van Over's book The Best Bread Ever.
The taste was excellent. It wasn't quite so dense this time and my wife enjoyed it. The crust was still way to thick and tough for me though.
One thing I notice about Van Over's recipe is that he spcifies the bread is done at an internal temperature of 205-210F, while The Bread Bakers Apprenticetends to use 190, so perhaps this is the reason for the thick tough crust. I'm going to try a couple of other pullman loaf recipes and see what happens.
My wife is after me to make some whole wheat so that's probably what I'll do next weekend.