*I have experimented with different salts and I have found kosher salt to produce a more lofty, higher rise.
**I am in love with USA pans and highly recommend buying their 8½" x 4½" bread pans. These pans are just a touch smaller than the traditional 9x5 pans. This allows the bread to rise well above the rim of the pan, creating a well defined and beautiful crust.
***Bread shaping is an art and takes a lot of practice. I recommend watching YouTube videos to start to get the motions right and then you can begin to experiment for yourself. Your technique will affect the rise of your bread and therefore the texture, which ultimately has a big impact on taste.
****If you plan to do a lot of your own baking it makes sense to invest in a digital kitchen scale. Your measurements will be much more accurate, and if you are interested in following a baking formula, you will need one. I purchased mine from Oxo and it has been working great for about seven years.
*****If you don't get an incredible rise the first time you make this bread, don't worry; you'll get there. Temperature will dramatically affect the time it takes for your bread to rise. You can do all sorts of things to create a warmer environment for your bread. I have never had to do anything special to get this dough to rise. On sunny days I leave it to rise in a sunny spot and on cloudy days I let it rise near the preheating oven.
******Everyone's oven is different. If the tops of your breads are getting too brown turn your oven's setting to bake before 20 minutes.