Hearty

It looked and smelled good, and after a very very brief cooling (because we wanted to eat it) we dug in. The stout and coffee provided a good, deep bitterness to the flavor, although M preferred the regular bread from a few days ago. I think this one is more interesting. Salt is still an issue. I used 3 times as much salt in this than the last one, but it still could have used a bit more. If you're trying this yourself, I would probably go with a bit more than the recipe says. I'm cautious because I don't want to hurt my yeast and don't have enough experience yet to know how far I can push it.

M got a great shot of the crumb, so if she posts it on her blog you should check it out.

Update: Here's her shot.