Wow! I just made the 9" recipe for A Smaller Pain de Mie, after reading all the instructions posted here. The loaf turned out beautifully and tastes even better. I did grease the heck out of both the pan and the lid, and tented the loaf with foil after removing the lid -- baked it for probably about 15 minutes rather than 10. I also cooled the loaf on its side, and so far (fingers and toes crossed) no sagging of the sides. It just looks so nice! I love KAF's other recipes for bread loaves, but I may be making this one exclusively for now on. Thanks for taking the time to document and explain recipe steps on this blog -- that really helps. Congratulations on a fine loaf! Nothing beats the success of fresh bread. ~ MaryJane

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