In Brighton there is a very popular bakery that makes something very similar which they call a Chewy Brown and it's been my nemesis for some time - I love it, it's delicious - but is made from a pre-mixed bag and that's well, just not my bag.
I needed to find out how to recreate the same depth of flavour, dark crust and light crumb with ingredients I understand and recognise.
Well I'm finally pleased to say that after some tenacious searching (several years, actually) and the usual trial and error, I've sussed it.
The result... a lovely square, airy, caramel-brown loaf with a dark crust, oodles of flavour and (bonus) it keeps for a couple or three days!
And all from good ingredients - no packet mix in sight!
It's now firmly embedded as part of my Sourdough and longer-fermented breads class.