I also went back and forth between a 4 and 5. I really enjoyed the lemon taste and the texture of the bread. My family liked it too. I did add the ascorbic acid and my loaf was huge! Next time I will try without it to see the difference. Made for ZWT 5.
I keep going back and forth between a 4 and a 5, but I didn't love the faint lemon taste in the bread. That being said, it was great warm with butter on top; DH enjoyed his dipped in high quality olive oil. I didn't add the ascorbic acid as I didn't have any, but I did look it up and this is what I found, "Creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth. With just a touch of ascorbic acid, your Artisan breads, the yeast will work longer and faster. French bakers add it to their French bread, baguette or boule recipe. If you can't find pure ascorbic acid crystals you can use Fruit Fresh (canning isle) or a crushed/powdered vitamin C tablet, but measure accordingly." Made for ZWT5. THANKS!