I have enjoyed great success, making your pain-de-mie loaf, in a 13x4x4" pullman pan. Iwould like to know if I can let the dough rise overnight in the refrigerator, and bake the next morning? (1) If so, would I refrigerate it after the first rise, or the second rise? (2) Do I put it straight into the oven, from the fridge, or let it come to room temperature for an hour? This is such a great loaf of soft sandwich bread, and I love the sharp corners. Much easier to make "neat" sandwiches, than my usual mushroom shaped sandwich bread! The grandies don't even notice that there are crusts on the loaf!

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