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!

Chris Johnson ]]>

Now i can make international breads in my own kitchen… ]]>

It is quite possible to have too long a first fermentation. If the dough is allowed to ferment for too long, proteases present in the dough will begin to degrade the gluten, leading to a reduction in the elasticity of the dough. A one hour first fermentation, at the specified temperature (72°F), should be sufficient for the formula in the post above. Scaling up of the formula may have a minor effect on fermentation times, due to the mass effect (i.e., a smaller surface to volume ratio with larger quantities of dough leads to slower temperature equilibration times) but nothing significant enough to warrant splitting up the first fermentation batch. After all, commercial artisan bread bakeries ferment large multi-kilo dough batches all the time. ]]>