I have baked this loaf once (so far) and it turned out well. I love the crumb and the flavor. It's the perfect size for sandwiches, with no huge holes to allow sandwich spreads or melted cheese to ooze out. (A pet peeve of mine with "open crumb" breads for sandwiches.) This recipe also gives me something to use in my gluten free loaf pan. I ordered the pan to bake gluten free bread options for church potlucks. Then COVID-19 hit, and we have gone to meeting virtually for the most part. Next time (and there WILL be a next time), I think I'm going to let the dough rise in a plastic proofing bowl or a glass measuring cup with markings (so I can better gauge when the dough has doubled) and test the doneness by turning the loaf out of the pan and sticking the thermometer in the bottom of the loaf. I left the dough to rise in the stand mixer bowl where I mixed it. I couldn't really tell if the dough had doubled, but I decided it was ready after about 15 hours when I saw a bubble coming out of the top of the dough. I tried sticking my recently purchased Thermapen into the top of the loaf (as shown in the blog), but the crusty top of the loaf was difficult to penetrate. As an aside, the Thermapen quickly showed me that the loaf had reached an internal temperature of 207 degrees.

• Reply