[skeptic7]

I bake using a cold Dutch Oven it seems so much safer than trying to handle the hot cast iron. I've also tried a clay coche over my bread and I like the results. The bread seems to rise higher and has a thinner crust. Has anyone tried baking in a thinner covered pan, like a small roasting pan? I'm wondering if the good results come from using a closed container, or from using a container with a relatively high thermal mass.

[skeptic7]

Those look wonderful. I'd gladly eat any of them. How big are they? Like a softball? They look like a group of hot cross buns but with cut crosses instead of frosting.

[skeptic7]

That sounds like a well thought out experiment! You and your wife must be very popular at work.

[skeptic7]

Got it

[skeptic7]

Mike;
How did the pie come out? Was it a one or two crust pie?

[skeptic7]

I guessed wildly, and guessed wrong.

[skeptic7]

I did Yankee style cornbread yesterday -- 1/2 flour, and 1/2 cornmeal and sweetened with honey. It was very good. I baked it in a square cast iron frying pan. I bought this frying pan years ago when I was curious to see how the different styles of cast iron worked. I couldn't find a lid for this, so I don't think I ever used it till now. It worked very nicely but it seems heavier and harder to balance than the round pans.

[skeptic7]

I guessed wrong too.

[skeptic7]

I often use the slow cooker when I don't want to heat up the kitchen. Also a decade or so ago, an oven was left on for a day and caused a house fire. This was in New York City, the owners were Jewish and didn't want to work on the Sabbath which included turning the oven on. However using an oven which was already on didn't count.
I have seen recipes by Cook's Illustrated which cook a stew in a Dutch oven in an oven set at about 300 degrees.

[skeptic7]

I had no idea so I guessed at random. It helps to be lucky.

[skeptic7]

I made split pea soup with carrots, celery, onions, garlic and a ham bone from a half -- shank end ham. I started cooking the peas then added the ham bone and cooked some more before adding the vegetables. The split peas have all dissolved into the soup. I'm going to let it cool overnight before removing the bone and cutting up the bits of meat that had clung to the bone.
I ate this with crackers and a store bought roll with butter. I think tomorrow I'll bake some corn bread to eat with the split pea soup.

[skeptic7]

Yesterday I made my oatmeal-maple-walnut quick bread with the wonderful Canadian Dark Robust maple syrup. The Dark maple syrup gives it a little more flavor but its still very subtle. I think I'm going to keep the maple syrup for pancakes, and hot chocolate and frosting. It does make a great baked bean dish but that seems such an extravagant use of it.
Has anyone tried maple syrup on cheesecake? It shouldn't require a lot of maple syrup to just drizzle some one top.

[skeptic7]

BakerAunt;
I'm doing all wholewheat bread these days. They are always a good color!

[skeptic7]

I missed this.

[skeptic7]

ItalianCook;
I don't have a problem with the water. The bread doesn't give off that much. I have used a covered pan made for baking in the slow cooker whose lid will shed the water. It has vents to let the steam escape. This is the Rival Bread N Cake Pan for slow cookers.
When I use a more normal pan I just ignore the issue. I did find it handy to tie string around the 8 inch round pan to give myself a handle to remove the pan once the bread is cooked. Also have a trivet underneath the pan to prevent the bottom from overcooking.
I guess if you are worried about water condensing and dripping down you could cover the bread with a little aluminum foil to shield it from falling water.

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