Thanks for such an easy short-cut sourdough recipe! I've been making great sourdough boules for a while now, but recently my family gave me a covered loaf pan. This bread covered with 'Everything But The Bagel" seasoning came out beautifully! No stress or fuss; less attention!
If anything, the starter I used was from the 'discard' crock in the fridge and a bit tired, so I could have even left the bread rising a little more before baking with no worries. Ultimately, I used a thermometer to see if the inside was cooked and I was thankful that I did because it was still doughy inside at 45 minutes. At 55 minutes, the top over-browned just a tad, but the inside temp was 205, so I went with that. Delicious!!

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