I made this for the first time recently and loved the results of using the 9x4 pan. It's a great, tasty sourdough sandwich bread. In recent months I've been making use of the "tang" of the discard by mixing 25G or so of the relatively inactive discard in with about 60G (or so) of a more active starter. Seems to work especially well with my version of a country/tartine bread. As with some of the comments, the bread was beautiful but I did have a bit of "gumminess" in the very center. Next time I'm going to reduce the heat a bit for the second half of the baking process and extend the time a bit to see if that helps. Thanks for the recipe/method!

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