I just baked this beauty. My starter had been neglected for at least a month, so I gave it a quick feeding two nights ago. I used the starter cold from the fridge and mixed the batter last night. I didn't have any whole-wheat or rye flour on hand so I used all white bread flour, using the amount suggested in the recipe. The batter doubled nicely in 13 hours, and since the recipe stated that it would take about 3 hours in the pan to be ready for baking, I went to an appointment. When I got back 1 1/2 hours later, I was surprised to see that it had actually risen over the top of my small pain de mie pan! I patted it down with wet fingers and baked it, and it came out perfectly. Next time I'll take the temperature of my kitchen more into account when I estimate how long the second rise should be, since it was around 73 degrees. Very easy to make, and delicious.

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