Hi, Barb, I just started keeping both a sourdough starter and a prefermented dough (not a levain, as I used a bit of yeast). I used my preferment (which has actually been going for a couple of weeks now, feeding it along) and 300g of fresh milled whole wheat along with the rest of the flour KA bread flour. I'm retarding the second rise because I have some things to do this afternoon. I hope it'll be okay til I bake it this evening. My question is about the loaf size. I have 2 9" loaf pans and zero 8" loaf pans. Is there a way you'd suggest this recipe for 9" loaves instead? Today, I used about 915g of dough for my 9" loaf and then divided the rest into four balls and am baking them as large dinner rolls. haha Any other ideas?

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