On Fri, 8 Dec 2006, Frank103 wrote:

> It also has a video.
>
> http://www.nytimes.com/2006/12/06/di...ng&oref=slogin

What a great follow-up! This definately goes in the file with the
original.

As Bittman comments, "almost everything about Mr. Laheys bread is
flexible, within limits." I might ammend that to "broad limits!"

I have had two consistent annoyances, which I hope to eliminate:

Sticking to the rising surface, leading to some deflation and sometimes an
ugly top, when I have to scrape it off the mat into the pot. I'm going to
try a Silpat, next loaf.

Sticking to the cover cloth in the 2nd rise, no matter how much flour I
use. Even rice flour, which also left a "sandy", unbrowned dusting all
over the loaf. Last bake, I think I finally solved this: Ditch the cover
cloth! I put the top half of the enamelware turkey roaster over the dough,
with a warm, wet sponge inside, at one end...

Dave