Red, I can't thank you enough for telling me about this recipe. Made it for my family and they LOVED it, raved about the soft texture inside and the wonderful crust with that great, almost sourdough flavor. I made the poolish and then left it in the fridge for 2 days before making the bread and it turned out great. Only trouble now is that the family says they no longer want store bought bread as this is so much better. Thanks so much for posting.
Great as is. For more yeasty flavor combine 1 tablespoon vinegar with stong lager beer to replace the 4 ounces buttermilk. A bit of sugar helps for browning when making toast. I also let my poolish ferment closer to 24 hours. We have completely eliminated store bread from the shopping list, this recipe having taken the role of our mainstay for bread. Do not skimp on bake time. Allow at least 20 minutes following the initial steamed 12 minutes.