Wow! Thank you for the wonderful recipe! Made this today and it came out great. I live at high elevation (6,000 ft) and followed the advice in your high elevation baking article. Made all the necessary adjustments and only had 2 small problems. 1st, the dough rose so quickly on the second rise that I barely got my oven preheated in time. Will preheat the oven as soon as the dough hits the pan next time. 2nd, once in the oven, the dough rose way over the edge of the 8.5 x 4.5 pan and a piece of the upper crust broke off. I'll use a slightly larger pan next time and/or may decrease a little more on the yeast. No collapse on cooling - the loaf is beautiful despite the missing piece of crust. The texture, the taste - all great!

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