[Mike Nolan]

How long did they proof at room temperature after coming out of the fridge? The most common cause of blowouts is under-proofing before it goes in the oven, though if the surface develops a crust or it isn't slashed enough that can also contribute to expansion in undesirable places, which is what a blowout is.

[Mike Nolan]

I did try Ginsberg's Danish rye bread recipe, mainly because there was a BBGA forum thread on it that piqued my interest, but I had several problems with it that I attribute to things I did incorrectly. (I also ran short on a couple of ingredients.) I'll try it again before I write a formal review of it here.

I do want to get back into testing Ginsberg recipes more frequently. Hopefully this will re-start the project.

[Mike Nolan]

I did put the Danish rye bread back in the oven for about an hour, parts of the top are now decidedly overbaked, but the middle is still somewhat soft and gummy. It still tastes interesting with some cheese, even with some butter on it.

I'll try this recipe again in a few weeks, but I plan to review some other Danish rye bread recipes to see if I can find some ideas to make it turn out better.

[Mike Nolan]

Burgers on the grill plus a salad.

[Mike Nolan]

Happy birthday, Sara, I hope things are going better for you than they have over the last several years.

And let Cass know that we always appreciate his contributions here as well.

[Mike Nolan]

It's 53 and raining here, so I got some vegetable beef soup out of the freezer for supper tonight.

[Mike Nolan]

We had a lavosh pizza tonight, and some more of the genoise with strawberries, bananas, pastry cream and ganache.

[Mike Nolan]

I've seen suggestions to start a pizza on a pre-heated steel surface then move it to a different rack after the bottom has set.

In a traditional pizza oven, the pizza often gets moved around several times.

[Mike Nolan]

We put some slices under the broiler to dry them out a bit more, then melted some sharp cheddar cheese and poured it on. It was quite good as an appetizer, then we had salads.

I threw the rest of the loaf back in the oven at 350. I'll check it in a while, I think it needs at least another 45 minutes.

The bread is tasty enough that I'll make it another time before I write it up for the Rye Project thread, I'm calling this loaf an operator error issue.

[Mike Nolan]

Here's a picture of the outermost slice, I'd say the flax seeds didn't break up much.

The bread is rather gummy, though the internal temp was well over 200.

It may need to cure for another day.

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[Mike Nolan]

Croissants are often started at 500 degrees, I think a large reason for that is to keep butter from leaking out.

One of these days I'm going to try a pizza at 500 with the convection cycle on. Modernist Pizza apparently suggests that if you don't have a baking steel. I'm looking at getting a new outdoor gas grill this season, the one I've had for 26 years is wearing out. I need to make sure it is big enough to hold my Bakerstone pizza oven with the lid closed, it doesn't quite fit with the lid closed in the current one.

[Mike Nolan]

I'm sure the flax seeds softened a bit in the scald/soaker, but may have hardened back up during baking. How much flax seeds break up as you're chewing the bread is something I've wondered about.

We're going to have some of the Danish rye bread with sharp cheddar cheese for supper, plus a salad.

[Mike Nolan]

FWIW, DVDLEE's biscuits recipe uses 450 degrees. Bisquick biscuits also use 450, though there's no butter in them, and 425 for their shortcake. Most sources recommend you use a lower setting if you have a convection oven, usually 25 degrees lower.

I'm not all that artistic, either, even frosting a cake is a challenge for me, decorating it is beyond my abilities.

[Mike Nolan]

Some of the fast food chains sell desserts in a mason jar, I've always wondered if they're ones that can be reused for canning. I can buy pint jars for about $1 each, presumably they're paying less than that.

[Mike Nolan]

We had tacos plus dessert:

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