So.. these are the final product of the longest bread recipe I have ever made! Six hours for these two golden gems. I normally just rise bread twice, not three times, and the two different bake temperatures was different too. Very hard crust, and they smell awesome. I hope they taste good too. Next time, I will double the recipe and make the second batch of dough when the first is in its initial leavening cycle. I could time off several batches like that, and have them all come out of the oven consecutively.