I love citrus, this bread looks great, and I'm having a friend over tomorrow morning for a visit so the timing is perfect! I'm off to the kitchen to make the starter now... One question: I have the stoneware ring pan sold by KAF. Would it be a good idea to bake it in that, to help preserve the perfect ring shape? It's a fairly shallow pan, so I never quite know just what size recipe fits the pan best. Would this one work? Sorry, I'm fresh out of jokes, but I certainly enjoyed reading all of the ones that readers came up with! We'll forgive you just this once for not leaving a joke, but just this once. This is a pretty hefty sized braid, and I wondered too about the ring pan. I honestly think it is a bit too small for this braid, so I'd say stay with the baking sheet this time. ~ MaryJane

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