Thanks, KA! I've tried my hand - twice in one day - baking up two loaves of Pain de Mie from the French Culinary Institute's Fundamental Techniques of Classic Bread Baking. Both batches didn't rise. After reading this, I'll try a few things, as the recipe is incredible. Despite the lack of rise, the crust and crumb were amazing. First thing to try, putting them in the oven to rise, as it's still cold out there. My guess is my house is too cool for those poor yeast to really get going.

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