I made this bread up yesterday afternoon and baked early this morning. I used my Pullman pan and it worked great. I did have a slight split along the top edge in spite of having scored the top of the loaf, but no big deal. I used fresh ground yecora rojo flour for the whole wheat portion of the recipe. Worked great. Nice slightly tangy sourdough flavor and especially nice moist crumb with a sturdy crust. Using the larger pan required about 15 minutes more baking time. Thanks for the recipe, highly recommended!

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