Today's Daily Bread

For today's bread I tried something new.  Wheat Montana, premium white unbleached and unbromated all purpose flour.  For years I have only used unbleached flour with good to excellent results.  If there is a problem, it's usually traced to the baker.  The loaf seems about 1/2 to 3/4 of an inch taller than usual.  Haven't tried it yet.
Here is a link to my bread recipe with instructions and photo's.

*update*

The new flour gave wonderful results.  Lighter, with more bubbles, great texture.  I stopped off at the grocery store and bought 3 more bags of the Montana flour.