Trix wrote:
> Mike: Nice design on top..too bad it didn't get browner, but the
> inside looked great.
>
> Since I did three things differently I am not sure which one
> contributed to my better browning. Was it putting the hot stone on
> the top, the much higher temperature, or not using the convection
> mode? Hmmmm But then it wasn't as sour at all this time....So were
> there more sugars left that contributed as other's have suggested?
>

Mine was really nice and sour, the sourest I have made to date.

I read someplace the longer the rise times make it the more sour?

I find if I don't put cuts in the top of slow rise bread, it will
explode out someplace strange sometimes, I have gotten some 'odd' bun
shapes. One batch looked like 6" tall biscuits.

I will use 425 next time on mine for browning. It was plenty moist so I
doubt I can dry it out that way. Maybe tomorrow, my wife finally has a
day off and likes fresh bread cooking.

Mike