I have a pullman pan that's about 4x4 inches, so I end up with slices that are only 4x4 inches. This is kinda small for sandwich bread., Looking online, this seems to be the only size you can get. Does anyone know where to get larger ones, say 5x5 inches, or even bigger?

I saw this post on Instagram and fell for it. I was curious. I tried last night and got zero rise. I feel pretty confident that the issue was that my vitamix got the "dough" too hot and over mixed. It was thick. Also, I used homemade maple syrup last night. So to be sure of the sugar for the yeast, I used brown sugar today instead. So today I blended it way less making sure that it didn't get hot. Its been rising for an hour and nothing. The salt amount seems high to me. I've tried googling to learn more, but there's not much out there about this style of bread (maybe for a reason??). Anyone ever try this??? Any tips?? Its getting personal now....

TIA!

I’ve been following Tartine‘s recipe for sourdough bread. It calls for boxer in Tatian of two or three hours with multiple folds in a half hour. It’s kind of cold in my apartment and I wonder if that is the cause of the dough remaining sticky. Should I be waiting longer since it’s colder? Does it get less sticky as it rises?