Will this recipe work in a 13-inch pain de mie, but with the cover off, or do you recommend sticking with free-form? I make the KAF pain de mie recipes often (I have three 13-inch pans) and would like to get a bit further afield than hearty white and honey oat. And, how do you feel about adding ground caraway to deepen the flavor, either in addition to or instead of the seeds?

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