Guest guest Posted October 6, 2010 Report Share Posted October 6, 2010 At 10:42 PM 10/5/2010, you wrote: I really appreciate your explanation re the bundt pan in relation to the density of SCD bread 'doughs.' Thanks! What I thought I'd do is try the pyrex but not put in as much 'dough' and see if the inside cooks completely. I'll report back, on the results. after I've tried this. Bob, My first couple loaves of SCD bread were dreadful! I ended up cutting the cooked part off and sticking the uncooked back into the oven. (And we won't discuss the first two GOOD loaves that His Royal Shadowship got to... blasted hound pushed a heavy oak chair out from the dining table, got up on the chair, got up on the table, and ate the top off both cooling loaves!) Doing a thinner layer may well work. I do it with the souffle bread -- I spread it out on parchment to the dimension of around 6 wraps and then bake it on the pizza stone and it comes up nicely baked on both sides. The Pyrex, since glass holds the heat more than metal, might give you a similar effect, although it will be less likely to brown on the bottom. I think. <g> I'll be interested to hear your report! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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