Pullman Sourdough Loaf -- No-Knead & 70% Hydration
Has virtually the same crust/crumb texture & flavor as my no-knead sourdough boules. But this is a handy dimension for slicing for sandwiches, which is what I've been wanting--I love my new pullman pan (baked on a preheated pizza stone @ 450F for 25 minutes covered and then 11 minutes uncovered).
9x4x4 pullman, 70% hydration dough, 750 grams of sourdough. I'll try 800 grams next time.
(See http://www.thefreshloaf.com/node/29869/pullman-loaf-form-diy to see how I did this loaf with a Pullman Pan.)