Hi, I have the same question about the double rise the batter for bread I am celiac for 4 years now and I always put the batter in the loaf pan and let it rise until double or so and bake it, but could I, may be punch down the batter or mix it a little bit in the loaf pan and let it rise again? Thank you so much for your help, also where can I buy this special loaf pan and how much they cost, since I can not affort to spend too much money since my budget is really low. Thanks again for your help Lucy, I'd let the dough rise in its original mixing bowl first, then deflate, put it in the pan, and let it rise again; much easier that way. And we offer the pain de mie pan here. We're working on getting these pains without lids, which will bring the price down somewhat, so you may want to wait till then. Good luck with your bread - PJH

• Reply