Serene wrote:
> I know, the New York Times bread doesn't need any more publicity, but
> anyway, here are some pics. James and I were wondering how it would
> work if I did it in a loaf pan (covered with foil) instead of the
> usual pot, and though it looks weird, it's really good, as usual.
>
> Pics at http://serenecooking.livejournal.com/17027.html

Needed about a third more dough in the pan, loaf needs to over ride the
pan. Didn't rise long enough, hole structure looks elongated.
Something not right with the crust, especially the top crust (looks
raw), maybe lose that foil, and why is it so yellow, lighting???