"Ed Bechtel" wrote in message =
...

http://www.zippyimages.com/files/126...ice17OCT04.jpg
=20
Very nice pan bread.

Thank you.

I am still amazed at the total loft as well as the nice top browning=20
you obtain with your pan loaves. I have had great success with the
Billowy (TM) loaves in free-form shape, but my pan attempts did=20
not look anything like these.

The important things, it seems to me, are that 1. the starter and sponge
are optimally active and 2. that the dough is properly developed. There
is a factor of dumb luck involved in those items. If the dough does not
ferment as far as real sour, there should be enough sugars left for good
browning of the crust. High enough oven temperature is important.

In the instructions I wrote "Success is very dependent on building the=20
fermentational activity in a well-timed manner, very similar to building =

a campfire from tinder". I wish I could describe how I do that better
when success is better, but so far it continues to be a bit of a =
crapshoot.=20

Next time post image of smiling face on scanner with poppy seeds=20
lodged in smile.

When it comes to poppy seeds, a good way to do it is to spritz the
unrisen loaf and push the top into seeds spread on a surface. Then
a pattern develops after the loaf has been cut and baked. I suppose
one might attempt a self-portrait or a pumpkin face. I am not sure
I understood the question.

---
DickA