OMG!!!!!!!!!!!!!!! Soooooooo good that no butter was "kneaded".....sorry, bet you get that all the time! I will post a photo on my photos......the only problem? I had was that I believe had it not been for my turning on the oven from the first rise, and all the way along, [keeping the bowl & unlidded pan in the vicinity of the heat] this bread may have not progressed. I saw almost no rise in the bowl, and likewise, it took more like 2 hours to rise in the pan. I wasn't sure 2-1/2 hours would be ok so I baked it probably @ 1-1/2" from the top of the pan. In the end, as you instructed, it only slightly hit the top of the pan, however, it did reach 195 degrees and the taste is phenomenal. I looked @ every aspect of your directive and the only thing different is that my dough after the first mix didn't look as wet as yours.......even though I did use the additional 2 tbl of water. I used a dough hook to mix......would that be a problem? I know I will be making this again and again and will probably opt for the large pain de mie. But can you tell me what I may have goofed on? Up ontil now, I have been a strictly "Artisan Breads in Five Minutes A Day" person and am a novice @ this. Thanks! It could be that you had a little too much flour in your dough. If the dough is stiff (from too much flour or not being kneaded enough), it can make it very hard for the yeast to work through the tough dough. When you measure your flour, do you dip directly into the bag or do you lightly spoon it into a cup? If you dip right into the bag, you can end up with 20% more flour than you need. Did you make any other changes to the recipe--quick oats vs. rolled oats? Give us a call on the Baker's Hotline and we'll be happy to help troubleshoot for you! ~Mel

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