Well. I bought a Pullman pan, followed your instructions with 5 c white bread flour and got a gummy brick both attempts I made. I have been baking sourdough bread for a years and my starter IS very active. I watched the sticky dough rising in the pan more carefully the second time and it seemed to start working almost immediately more than rising. Our house is at 68 degrees so I always put breAd to rise in cold oven with light on. I will try once more before I give up and go back to my old recipe if you have any suggestions?

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