In article >,
Marcella Tracy Peek > wrote:

> In article >,
> (Bob) wrote:
>
> > On Mon, 08 Dec 2003 00:49:36 GMT, Marcella Tracy Peek
> > > wrote:
> >
> > >> http://www.freewebs.com/texas-bbq/
> >
> > >Nice crumb on the bread.
> >
> > Thanks. It has been an odyssey for us all.
> >
> > >I was thinking the other night about your baking in a bowl.
> >
> > I have tried the pyrex bowl and now the chrome-[lated metal bowl.
> >
> > >I was wondering if you used a baking ring instead you might get the
> > >results
> > >you desire with a more standard shape.
> >
> > I assume by "baking ring" you mean a springform pan. If so, I gave
> > that some thought, and almost bought one, but Ol' Crockpot Adams
> > posted his pan bread and that inspired me to try this variation.
>
> I should think that would work as well. A baking ring is similar to the
> outer rim of a springform pan without the hinged opening - just a ring
> of metal. They come in various sizes.
>
> >
> > >It could rise in the ring on a
> > >baking sheet and then be slashed and baked.
> >
> > The thing that is of concern is the slackness. If you let the dough
> > get loose, it will go frisbee on you in a heartbeat.
>
> I was thinking you would slash and bake with the ring still on.
>
> >
> > May I recommend that you experiement with a very slack dough. One of
> > the many advantages of this hobby is that it costs so little money to
> > try things out. Make a very slack dough and see what happens when you
> > try what you suggest. Be sure to let us know, because as I said above,
> > I like the idea of a spingform ring.
>
> I do. I prefer the baguette shape, so I use one of those double loaf
> pans that someone here described recently as looking like seagull wings.
> I line with parchment and add my shaped loaves. Rise and retard in
> fridge then slash and bake all in the pan. Here's an older picture.
> No, it wasn't scanned :-) But it will give you an idea of what I end up
> with when the sourdough gods are smiling.

Sorry, forgot the link....http://www.peek.org/pictures/sourdough.jpg
>
> Maybe next week I'll delve into the realms of round loaves.
>
> marcella
> >
> >