Thanks for this recipe! I made it today, and the resulting slipper-shaped loaves were excellent. Instead of the water added to make the sponge, I used a half cup of my KA sourdough starter (which has been bubbling in my fridge for almost a decade now!) that I had refreshed the night before. And I used all bread flour, which did require an extra 1/4 cup or so of water. Next time I make this, I would use whole wheat flour in the sponge. Anyway, great recipe--THANKS again!

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