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More sourdough. The second loaf wasn’t quite as tall as I hoped. Down to shaping, I reckon.
I really have to figure out a way to do steam sans Dutch oven so I can make this same bread in semi-baguette form. Alas, the bottom of my oven has an exposed heating element, so I can’t just shove a brownie pan under there.
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Can you do two racks, with the bread on a middle rack and the pan for steam on a low rack?
I know you’re not looking for Anzac cookies, but you planted the thought in my head. I just saw these Anzac bars by Helen Goh and now I want to make them. https://www.smh.com.au/goodfood/recipes/helen-gohs-caramelised-anzac-bars-20220421-h239k1.html
My oven has four rack positions. 1-4 top to bottom.
If I put racks at positions 3 and 4, there’s not quite the clearance I need to be able to slide as brownie pan full of boiling water in and out. I could use a rimmed baking sheet, but I’d worry about warping amd removal mid bakeif there was still water left.
If I put the racks at 2 and 4, there’s plenty of space for the brownie pan, but the bread will be so close to the top heating element that it would scorch.
The solution, clearly, is to find some sort of slightly shallower pan that will fit between racks. Time to start poking through thrift stores. A cheap-but-oven-safe skillet might work.
Or have our neighbor, who is a welder and metalworker, to make a custom thing that will fit over the heating element to support a pan and let me remove the bottom rack entirely. I’d have to model or draw something for him. Maybe Google SketchUp.
What about a rimmed baking sheet, let it heat a little (not enough to worry about warping) and then throw some ice cubes onto it that will melt and create steam, but also less water than a deeper panful.
Wanted to try RLB’s cake strip to see what kind of difference it would make, so I made David Lebovitz’s almond cake using the same pan, to see if this time the cake would not dome and the top would not split. I’m pleased with the results. I can now use it in layer cakes without needing a soaking syrup as I do in a génoise. The top would still need to be trimmed, albeit not so much.
I don’t have a problem with génoise doming in the same pan.
This shows the two versions.
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Oh I always taste them! Yes, this is a nice recipe…
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I follow her on IG and when I saw that… wanted to make it!!
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Plain and fancy, this came from a dog earned clipping I came across in one of my cookbooks, so I decided it to try it. Tender crumb , fine textured with a thin crust, just a simple cake that I made in the processor. Recipe called for 6, I made 4.
The 3 berry compote was an excellent addition , as were the almonds sprinkled on top.
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For some reason I thought of Roman meal bread which I liked when young - only to discover it no longer exists. The cereal is said to be available in the western parts of the US. These loaves are a loose adaptation that came out very well - the bread is very bendy and soft. I mimicked the cereal with equal amounts of flax meal, rye and whole wheat. Then followed a Bernard Clayton recipe for Roman meal bread.
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Looks really great to me!
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My Mom loved that bread when it first came out and bought it for the longest time! Yours looks wonderful!
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Pumpkin muffins. More of a fall thing, but I’ve a lot of last year’s squash and pumpkin in the freezer to use up. Here I used some roasted and pureed Cinderella pumpkin. The muffins were beefed up with 25% whole wheat flour, chopped pecans, and chopped cranberries. I added a teaspoon of boiled cider to the liquid.
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My third daughter’s gluten free chocolate-orange cake with chocolate ganache. It was lip-smackin’ good!
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Plum, blackberry, raspberry tart, a little Moondust on the bottom and a swipe of apricot jam on top.
The smaller tart has a scoop of vanilla pastry cream on top which was a very good idea😋
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Oh my, I’ll have one of each, please. Or I will commission some. Do you live near Boston, by chance?
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My house cookie these days
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Taking orders ! The closest we lived to Boston was Dover, quite a while ago.
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Wow! I’m sure that tastes wonderful! And what I have for dessert today is ………nothing 
Tell me about this wondrous ingredient called “Moondust”.
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