Anadama!

So here we, the first bread of the challenge and I have to say wow! My wife is really enjoying this bread. She just told me she could sit here and eat the whole loaf! I can't believe how moist and tender the crumb is.
So I've started entering all of my formulas into Excel so I can easily change the size of the formula. It's really made it easy with some of my other recipes when I can just enter the desired finish weight and it calculates the amount needed for each ingredient. I have converted the recipes by using baker's percentages into metric and made a 1 kilo batch of dough. Doing this I ended up with two loaves weighing a little over a pound apiece.
I usually make free form loaves, so I only have one actual loaf pan, but I ended up using a rectangular Pyrex baking dish for the other loaf and I will end up using that again. I love the width of the finished loaf.
I had what I would call a medium grind polenta I used for the soaker and it ended up soaking a little over 15 hours before I made the sponge. I used a "robust" molasses and it really gave it a nice flavor. I was worried about underproofing or overproofing, but they came out perfectly.
I can't wait to make this one again. This just might be a new regular sandwich loaf around here although if it is I will probably substitute 25% wheat flour next time.