This procedure is DA BOMB! Followed the instructions faithfully, used a pretty ripe sourdough starter and the dough tripled in 12 hours in a cool kitchen at 68 degrees. Punched it down using a bowl scraper and dropped it in a 9x4x4 greased pan and sprinkled everything bagel on top.
2.5 hours later it rose to within an inch of the top and it was baked in a preheated 425 degree oven for 47 minutes.
Internal temp was 207 and the loaf looked spectacular.
The crust was very hard and the inside crumb was moist with tight airy holes throughout. BUT the best part is the sourdough flavor - totally the best we have ever tasted.
Thank you PJ -this is now our everyday bread - so easy yet so bread bakery perfection.

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