On Sun, 26 Sep 2004 15:09:37 -0700, "Dusty"
> wrote:

>The cold start loaf is ALWAYS higher, and has larger evenly distributed
>holes. The second loaf gets done about 5 minutes sooner. But it's always a
>bit smaller, and the interior structure always shows a top-weighted (larger
>at the top), asymmetric hole structure. And no, I've never found a flavor
>difference between the loaves.

Hi Dusty,

Of course, you may be correct, but...

What leads you to believe that it is the cold start that contributes
to the difference? Might it not be that the second loaf has risen
thirty minutes longer? Or said another way, might it not be that the
slightly less fully proofed loaf has more spring available during the
bake?

Thanks,

--
Kenneth

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