Diana, You're very welcome! I'm glad to hear you're enjoying my post. Answers below: 1. Usually the act of mixing the dough in the mixer is enough to heat the mass up to offset the cold butter, but the sluggish rise you encountered could be due to a colder than expected dough. There's a balance to this, though, as we don't want the dough to get too warm causing the butter to melt out or the dough to get greasy. Yes, next time you attempt this I would let the dough have more time to rise to the rim of the mold. 2. The split you saw at the bottom is a strong indicator of under proofed dough, as is an overly dramatic rise and loss of form. Giving the dough more time, per #1, above, would help solve this. I'm with you and your gut instinct: the dough was probably under proofed and it could have used more time proofing. Next time I'd suggest letting that dough ferment a little more. I hope this helps and happy baking!

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