Thorough instructions. I made sure to butter the pan and lid. Was done baking after total of 15+25 minutes. Could have taken out even a few minutes sooner (internal temp was 208 when I took it out but only needed to reach 203). One of my kids asked for a sourdough with a softer crust than the traditional battard so this was perfect. I did let the stand mixer run for a few minutes more, after all the butter was incorporated, to make sure dough clung to the hook again.
