I made these for Thanksgiving. Given that I have little to no experience with yeasted breads, I would say that they were a success. That said, the baking critic in me thinks that they were a little tough on the outside. I made them in Berkeley, CA. The climate is not hot, not cold. I mixed them in a kitchen aid mixer with the dough hook. I proofed them in an oven with the light on. I baked them in a ceramic dish. I am wondering if there are suggestions about where I might look for improvements in the process if the outside was less delicate than I would wish. Thank you in advance for the feedback.

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