Amdavadi italian bakery bread

Made at home in a pullman bread pan using Peter reinharts Pullman bread recipe from the Bread baker apprentice book beautifully recreates the extraordinary sandwich bread we get in ahmedabad in a place called italian bakery. I have never figured out why it is italian in Gujarat - but the bread is the stuff that English novels get their cucumber sandwiches from. Its become a standard at my home, ive changed up the recipe to half whole wheat , half Bread flour and it stands up beautifully. I also add a couple of tablespoons of gluten when i use whole wheat flour. Freezes well for many weeks. This pullman loaf makes enough for family for two weeks, approximately twice the size of a normal loaf.