It took about an hour and 15 minutes for the dough to proof. While it was proofing I preheated the oven to 425°F. The baking temperature is 350°F, but preheating to a higher temp makes up for the heat that’s lost when the oven door is opened.

When the dough was ready, I put it in the oven and reduced the temp to 350°F. After 20 minutes
I rotated the pan, then baked for another 30 minutes, until the center reached at least 195°F.

It’s going to be hard to wait a full hour until I can cut into it and taste-test!