much closer to what I like with this one. baked at 375°F, no oats or any other add-ins, about half whole wheat and half bread flour. I also realized just now that I put in about twice as much yeast per volume of water and flour as usual since I halved all the other ingredients, but I guess it just made proofing faster. crust isn't he hard or soft: just how I like it. I can also get more of the maple syrup aroma than usual.

the shape is just because I got a bit frustrated with the dough and punched it flat, then didn't care to shape it into a proper loaf pan. I get more crust this way, I reckon, so it works out