Need some numbers. Temp, time covered, time uncovered. Did you remove
the extra tiles?



On Saturday, August 26, 2006, at 10:38 PM, Hans Fugal wrote:

> Hi Will,
>
>> The finished bread itself is a big data point <g>.
>
> I tried the cold-start today and the result was not encouraging.
> However
> I can't rule out other variables that I inadvertently changed. In
> particular, I had a much drier dough and it was slightly overproofed.
> The result was extremely pale. I'm not sure whether it's only
> psychological but you feel like you're eating dried paste. I'll be
> trying it both ways a few more times but right now my two whole data
> points tell me to preheat.
>
> I wonder also whether my 9x13x4 lid isn't a bit too big to get hot
> enough with a cold start by the time this 450g loaf was done inside.
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