Hi Martin- I've baked this recipe a few times now, the last two in 9x5 pans. I used Maura's measurements when I shaped and baked in the Dutch oven, the last two times I used your measurements. Yesterday, I used Irish flour instead of WW, and AP flour. After the initial 12 hour rise, it had doubled. I attempted to shape into logs, but the dough was very loose. Got them in the pans and in the refrigerator overnight. No rise in the morning. Let them set out for an hour near the oven as it came to temp. The loaves had barely risen at all during that time, but the dough was a bit more springy, so in they went. A bit of a rise in the oven, 400* for 20 min then 350 for 25 min. Any thoughts as to why the dough was so slack the last two bakes? ..BTW, the loaves are delicious..nice tangy sourdough flavor, springy and big holes throughout. Thanks for all the amazing recipes, info and inspiration!

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