Graham wrote:

> On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:
>
> > Ed Pawlowski wrote:
> >
> >> On 12/6/2020 6:01 PM, cshenk wrote:
> >>> cshenk wrote:
> >>
> >>>
> > > >
> >
https://www.amazon.com/photos/shared...yI2g_VEdSaQMZm
> >>>
> >>> Hope the link is right. It's in dough mode risen in a Bannetton
> (10 >>> inch).
> >>>
> >>> Then she's baked but in the cast iron, then decanted. I was a bit
> >>> high on the outer flour in the Bannetton but otherwise, all good!
> >>>
> >>
> >> I just took the butter out of the fridge. Be right over for a
> piece >> while it is still warm. Nice looking crust.
> >
> > Grin,
> >
> > Made great toast! The Jarlsburg added just the right firmness to
> > the chew for it.
>
> That was the way I knew that giftees didn't like my bread when they
> said: "It makes great toast!"

LOL! I makes more, but that was what I wanted with my eggs this
morning.

We've since done turkey sandwiches, garlic bread, and an open face sort
of thing Don likes that sounds vaguely Scandanavian to me (not sure it
comes from any one place though) involving herring in cream and bits of
crunchy green things I had here (he cubed up some whites from a nappa
cabbage and some whites from a leek).

After that, enough bread for us for today.