Thank you PJ Hamel. Tried the whole wheat smaller pain de mie recipe today. As given on the king arthur site. But added 1tbsp of gluten. Used 2&1/2 cups of whole wheat flour and 1cup of allpurpose flour for the 3&1/2cups of flour mentioned. On baking with the lid covered, had it overflow from both ends. The lid did not come of easily as the dough was syuck to the lid on the sides and on removing the lid,the top was torn off . Please tell me what I did wrong. Should I have ised vital gluten at all? King arthur flour is not abailable where I stay and vital gluten is generally used to up the protein of the flour we have available to us for bread. How do I prevent the dough from sticking to the lid? I greased tje lid generously with vegetable oil. Await your response. These failures are immensely exasperating. Would appreciate your feedback.

• Reply