I just wanted to update, I have made this in my 13" multiplying the grams by 1.44; I have made it 4 times now and each time the loaves are beautiful! As long as I let it cool for 1-2 hours after it isn't too gummy, and it's just wonderful and life changing to have a bread that is this simple to make. Thank you so much for this recipe PJ and Barb for your quick and helpful replies :) I love KA <3
Buying a scale really was a must, I'm glad I finally got one and tried sourdough again and remembered to try this recipe. Like some others who have commented, I'm looking for soft crust, so I'm going to try baking at 375 and keeping the lid on the whole baking time next to see if that gets the crust even softer.

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