I think Bernard Clayton would love to have this recipe tried more. I made 2 round loaves out of this, but I'm sure you could shape it to suit your needs. Also, this is a three day 'sour' or 'sponge', but the only maintenance is a daily stir. I used a food processor, and learned that it wasn't recommended for a reason (!), so I'll just post the 'by hand' way.
I just wanted to add a thanks to those that tried and loved this recipe, and decided to review it and add pictures. Thank you, and I'm glad you derived as much pleasure out of it as I did.