I live in CA and made this bread weekly to give away to friends. I usually just let the dough rise in the room temperature which takes about 2.5 hours for first rise and then another 2 hours for the second rise (the house is about 67F) I decided to use the help of warm oven to make the rising a bit faster. It becomes 75 minutes rising time for both first and second rise. The problem is (not sure if this is related), the crust becomes very soft eventhough i always bake 30 min and check the temp (close to 200 whne i took out from the oven). BTW, i also added 0.5 oz of flaxseed meal to the dough...is the flaxseed the culprit? I am not proud with the last batches so i have not given away pan de mie bread lately. Please help. The reason i put flaxseed is to increase the fiber since the white WW does not have the same texture:) Well, you may be doing the bread more harm than good with the warm, fast rise. We'd say stick with the cooler rise at room temperature, or use a longer, slow rise in the fridge overnight. The amount of flax you are using should not make a very large difference in the bread. Hope this helps. ~ MaryJane

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