I would recommend putting parchment on the bottom of your glass pan! I've not tried to bake this in loaf pans, but I would follow a similar process and baking schedule as my pain de mie .

Hey there! I would try reducing the water a bit to better suit your flour. Leave out 50g and see how it goes, I guarantee you'll get a better result!

Super glad to hear it worked well for you Kelly!

Like @viviendoenlafe:disqus says below, I think a slightly reduced hydration will help you with this highly hydrated recipe!

I really appreciate that Christine thanks so much. I hope you love my book!!

You definitely could but it might come out a little more sour and with a bit less rise—still great though. After you put the dough in the final baking pan. cover it and pop it into the fridge. Then take it out the day you want to bake and let it get nice and bubbly before baking (maybe 2-3 hours).

Unfortunately, this bread is sourdough and requires a starter!

Thank you, Gary!