PJ - I'm back baking more again, now that the mornings have that fall feeling to them. Have had such a busy summer (you remember the 2 days it didn't rain), but am glad to be baking bread more again. Still a big sourdough head of course. Just a quick progress report. Used the KA baguette recipe from the class, doubled, using unfed starter and feeding with the right ratio to get double the poolish. Next morning proceeded as per recipe, but this time made 4 shorter, larger diameter loaves (4 on a full baking sheet the short way, with parchment paper, put sheet on baking stone). Besides steaming the oven twice during the first 5 minutes before reducing temp, I also sprayed the loaves after slashing, before I put them in the oven. Baked total of 23 minutes instead of 25. Made for a slightly gentler crust, and almost a french bread consistency. Delicious and great texture. Missed commenting all summer, but did check some of the banters quite often. You'll be hearing more from me of course. Ron Welcome back, Ron! Thanks for sharing your experiments - PJH

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