I've been using a pair of cast iron loaf pans. They are slightly smaller than standard. I've been baking sourdough loaf bread weekly and the rhythm of feeding-autolysing-rising-proofing-baking-cooling has become very therpeutic. K A Organic Bread and KA Whole Wheat. I enrich the dough with some homemade kefir for additional tartness and to give the loaves a softer crumb.

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