This is today's batch, using 1 tsp of yeast instead of the 2 1/4 tsp the recipe [1] called for in one loaf, butter and honey. Can't wait to taste it, I'm hoping for a less "yeasty" flavour. I didn't go through the 2 rising stages after the sponge stage, I had one longer rise and then the proofing rise after shaping. Both were 70 minutes long due to the smaller amount of yeast used. It still sprang up pretty high!

I think I'll submit it to Yeastspotting [2] and see if it's accepted. :)