Could somebody comment on my Oct. 19 question please? Sorry this got missed! "How would this bread work better, if I put this in 2 regular bread pans and covered them, or just made 2 loaves on a cookie sheet with parchment paper? Just got my order of “stuff” from KAF, and I cant wait to make this." Depends on your definition of "better," I guess. Bread in pans won't be as crusty, but it'll be more of a sliceable sandwich shape. Bread on a baking sheet will be crustier all around, but may flatten into an oval. The flavor won't be affected either way. Hope this helps - PJH

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