I had so much fun making this recipe. The tips in the article are so great. I used 60g each WW and rye. My starter loved the grains and my dough blew out of its container after 6 hours. I put it in the loaf pan and parked it in the fridge overnight fearing I might have over proofed it. It did a second rise in the cold!!!! I couldn’t even let it come all the way to room temp before baking because it was topping the pan. I used everything bagel seasoning and the bread turned out just exactly as pictured with a little bit of tearing at the side (no scoring was done). I will definitely use this recipe again. Great art!!!!

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