>
> I added beer instead of water - it was a leftover flat Guinness. The
> bread was darker and had a more yeasty flavor. The skin was crunchier
> than bread with water.

Guiness is an interesting idea, I'll give it a try.

>
> I tried the bread flour from Costco, King Arthur and couple different
> ones from the supermarket. The one that worked best for me so far is the
> Stone Buhr flour.

I've experimented with different flours and was really surprised at
the differences in texture between them. I've never seen
Stone Buhr but will keep my eyes open for it.

Thanks.