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!
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.
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.
Craig - Very glad you like! If that's a scaled up version, I'm going to guess that's because you want to bake the loaf longer to account for the extra mass. Try extending the covered and uncovered portion by 5 minutes each and let me know if that solves the problem.
Andrew, I love your story. Dan never told me of your interesting history. Am enjoying your newsletters and learning a great deal. Marty Souza
Marty! thanks so much, so happy to hear that. Nice to hear from you, hope you guys are doing okay in all of this!
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!
Craig - that should be fine, as long as you think the top of the risen loaf won't hit the lid. Glad you like, thank you!
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.
Cream of Rye would be nice! (I do rye scald breads all the time)
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
Craig - Very glad you like! If that's a scaled up version, I'm going to guess that's because you want to bake the loaf longer to account for the extra mass. Try extending the covered and uncovered portion by 5 minutes each and let me know if that solves the problem.