This is absolutely the best bread I have every made. I also used the recipe for the grilled cheese with apple and arugula sandwich and again was the best. I made the bread just using your bread pan in the regular oven, and the sour dough was made from your starter. Reading the comment above when I use Saran Wrap to put on top of the rising dough in the pan, I lightly grease the wrap and it will never stick to the rising dough. The only thing I will adjust is tenting the bread after 15 or so minutes. Will watch it after 20 minutes and see if it needs to be tented then and once I make that adjustment will follow that regimen the next time. Would like it to be a little browner than it was. But it is definitely a keeper.

• Reply