Thank you for your kind words. I’m glad you enjoy reading and baking the recipes from Bread cetera.

]]>I hope to continue to share your recipes! and hopefully one day I can get to their level of professionalism that is!

kisses and greetings from Venezuela ]]>

The loaf pans used were standard 8½” x 4½” pans.

One can use an internal temperature of ~200ºF as a measure of when baking is complete.

Two questions. What siaze loaf pans ?

Finished internal cooking temperature ?

Thanx Gene

]]>Thanks are better late than never! :>)

(and it’s been my pleasure!)

Thank you!

]]>You are quite right. The percentage of butter in the formula is in error. The flour from the poolish should have been included in the calculation. The correct percentage should be the amount of butter divided by the *total* amount of flour in the formula or 90/(185+380+40+40) = 14%. Thanks for the correction!