On Sat, 12 May 2007 17:42:39 -0700, Will wrote
s.com>):

> On May 11, 4:38 pm, Felix Karpfen > wrote:
>
>> I would be grateful to be <told|pointed to> bake schedules that have
>> been used by successful pumpernickel-bakers.

>
> And I use a 20 quart tabletop roaster oven. This is analagous to a
> humongous rectangular crock pot. It will hold 4 loaves. The water
> simmers for 12 to 14 hours. The loaf pans are loaded about 80% full
> and well sealed with foil. It's been quite good so far and does not
> need attention once the simmer point is established and the thermostat
> adjusted to maintain it.

Assuming that I have understood the above, you bake your bread for 12-14
hours in an atmosphere of steam at the temperature of boiling water.

At least that saves getting up in the middle of the night to refill the
pan of water!

Another route to try! Thank you!

Felix

--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)