Will has been doing most of the cooking for the last couple of months. I have baked my No Knead Cheese Burger buns and froze some. Before I left for Hilton Head, I baked 2 loaves of Harvest Grains bread for the freezer and my second batch of English Muffins from Baking Steel on my baking steel. Mine have been a little dense so I watched Andris' virtual class on You Tube and have found that I need to use a lighter touch with my dough. Next batch should be fine. I might even make the dough this afternoon to cook on Tuesday morning.

I have the 4x4x13 pan, plus a much smaller one that I haven't used yet.

I'm using a variant on the Austrian Malt bread recipe for the full-sized Pullman pan:

Pre-ferment:

6 1/2 ounces semolina
6 1/2 ounces bread flour
12 ounces lukewarm water
1 teaspoon instant dry yeast
2 tablespoons sugar

Stir and allow to sit for 60-90 minutes, it should be very bubbly by then.

Add:

6 1/2 ounces semolina
6 1/2 ounces bread flour
(It helps to add this flour in several steps to avoid a flour cloud.)

4 tablespoons Carnation malted milk powder
2 teaspoons salt
4 tablespoons melted butter
1-2 ounces cool water

Knead until it passes the windowpane test. Dough should be slightly tacky but not sticky.

Bulk rise 60 to 90 minutes
Shape and put in greased Pullman pan
Allow to rise for at least 60 minutes. (I leave the lid off for the first 45 minutes, putting the lid on when I start the oven pre-heating.)

Preheat oven to 375.

Bake for 15 minutes, rotate, bake for another 10 minutes, then remove lid and bake for 10-15 minutes until internal temperature is 200 or higher.

Remove from pan and cool completely before slicing.

I wind up cutting it into 3 parts and freezing at least two of them, as with just two of us that's a lot of bread.

With 26 ounces of flour, will your Zo be big enough to handle it?

I wound up buying a 50 pound bag of semolina for well under half the cost per pound of local suppliers, when they had it on the shelf. I put about half of it in the freezer.

I made Oatmeal Chocolate Raisin Bars. I used half chocolate chips & half raisins.

The ones that are more dough-like can be made without rings, but they won't have tall straight sides. The ones that are more like pancake batter cannot be made without rings.

Aaron, I’ve been practicing with The Baking Steel’s English Muffins cooked on the Baking Steel on the stovetop. They are very easy and the like the flavor of the dough - it’s a long ferment. Most of my issues are user errors. I watched the YouTube video again and found I’ve been too heavy handed with the dough. I also haven’t made though dough balls right either, but we still liked them. You do roll the dough into balls, then when you put one on the grill, cook the one side, flip and press down with the spatula - that will make the muffin shape