The formula mentions nothing about the baking profile - I made a 1300 g loaf in a tin, and baked for 50 minutes, starting at 230C and gradually turning the heat down to 170C after 40 minutes.
And I didn't use all of the tea. But the formula gave us a really great tasting fruit bread with a slight aftertaste of black tea.
Looks like it has no chance to age ... (Some sources say this gets even better over time.
