Crumb is good, flavor good but crust is much too hard. Do not have a brush with salted water as recipe described for a "chewier" crust. Also had to delay baking after proofing had begun by putting in refrigerator. Dough seemed to be a bit leathery before it went into the oven.
Would a little more butter in the dough help? 7 teaspoons was all that recipe called for.