Been looking at getting a pain de mie, but didn't think it made any difference other than the squared loaf. I take it the steam being trapped helps the bread as well. What happens to the same loaf if made in standard pans (no lid)? Hi Mike - You'd need to reduce the recipe to 3 cups of flour. then it would pretty much make our standard White Bread 101: not as close-grained, thicker crust, but tasty. PJH

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