8 Comments

Andrew, I love your story. Dan never told me of your interesting history. Am enjoying your newsletters and learning a great deal. Marty Souza

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Think I'll run into issues using a dutch oven not quite large enough for the loaf pan to touch the bottom of the pan? It's lifted off the bottom by maybe 1/2 inch. Love your posts! Thanks!

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Looking forward to trying a new variation, though probably will just go with the "original" shape as I don't think my loaf pan will fit in the dutch oven ... at any rate, do you think the "cream of wheat" version would work with rye rather than whole wheat? That's what I have at the moment, and the supermarket looked so scary this morning that I turned around and walked out.

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I've made several batches of the anadama and cream of wheat variations and they're great! Scaling up recipe by 75% seems to work well for a 13 x 4 pullman loaf pan.

Any thoughts on what might be causing a band of compressed dough on the bottom of the loaf? Not sure if I'm under or overproofing the dough.

Photo for reference: https://photos.app.goo.gl/ZgxSkAL53P6hJdr2A

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