Hi Maurizio, Thanks for sharing such a beautiful creation! I just baked this and had a few issues I wanted to run by you. 1. After 4 hours during the initial rise, the dough never achieved the height you specified (to the rim). I baked it anyways. I used my normal vigorous starter that i use to bake your breads with, which usually rises too fast, so I was puzzled by the slow rise (maybe my butter was too cold and it slowed it down?). Should I have waited longer until it reached the rim? 2. When I baked, it puffed up and rose to the full height of the pan, but was rounded so that when I flipped it over, it was rounded and wobbly. I also noticed that it split on the bottom where it was rounded. Further, the intricate design of the bottom pan (the bottom of the kugelhupf) disappeared because of the rounded nature of that entire area. The whole appearance just appeared bubbly, not crisp like yours. I have a feeling it was under proofed but wanted to get your take. Haven't sliced into it yet. Thanks so much!

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