We apologize if your question was overlooked the first time, Helen. Yes, bake at the same temperature. The loaf will be done once it registers an internal temperature of 209 degrees F. The crust should be nicely caramelized to a golden dark brown. Once the bread is out of the oven, it should crackle as it cools. A bread this size may take up to twice as long or longer (an hour or more). Good luck! This recipe is quite fantastic! Elisabeth@KAF

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