Thanks Frank. My other concern, besides the 30% difference, was that on the Pain de Mei blog page, they said to decrease the amount of flour if I made it in an open loaf pan, so I figure that I should increase it if I put it into this pan. I'm assuming that because it is covered, you need more flour for the trapped moisture. So, beside doing an overall 30% increase, do I have to add more flour to take into account the increased moisture? Thanks again! Please give us a call on the hotline, 800-827-6836, for specifics. Frank from KAF.

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