Yes Sourdough still continues to be a bread of choice. However when I am busy, and have my creative efforts concentrated in other directions, I opt for easier solutions, such as using loaf tins. I have gone back to using my Silverwood Baking tins. I add between 650g and 700g dough, with one slice being perfect for a portion.
Another time saver is reducing or even cutting out 'messy' toppings which are apt to fall off and means saving on more Kitchen Floor washing than I have time for. Here all the flax for Sourdough Flax Prairie Bread was ground and added with the flour. Not quite as pretty a loaf, but wonderfully tasting nonetheless.
Last night, these two loaves came out of the oven more or less at bedtime, so they cooled off on the rack covered in linen.
This morning, this loaf was perfectly fresh and tasty for our boiled egg breakfast.