Hi, will this recipe rise well enough to top standard 9x5 bread pans ( for ease of use) so I can slice for sandwiches....I have a well established starter and it is generally well fed and when I proof I don't watch the clock, my oven works anytime I turn it on...but I have not been happy with my sour dough rise, my baguette biga blows the lid off my proofing bowl...what is the problem with sour dough rise, am i doing something wrong, can you tell??....appreciate any help or thoughts

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