I just loved this recipe! I made it in the 9x4 pan de mie and was thrilled with the square sides and flat top (despite not using the lid!). I revived a moribund starter, followed the recipe fairly closely, using half whole wheat and half pumpernickel rye for the extra cup of non-white flour. Since my timing was off, I let the dough rise for about 12 hours, then refrigerated overnight before pouring it in the loaf pan. It has the perfect amount of sourdough flavor and a wonderfully crunchy crust, nicely enhanced with a sprinkling of King Arthur's Artisan Bread Topping. The only problem is I can't stop eating it!

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