A hard crust can be usable (though not ideal). The main thing is that there not be any big air pockets inside. It looks like your seal is pretty defined, too, which is also important. (I did proskomedia this morning with a loaf that I could find only the barest traces of a seal on, and it was way off center. I just cut the loaf up as if it were centered and visible.)
The crust actually got less hard as it cooled off. It isn't that tough. I took the one I cut and the untouched one to Fr. Joseph and he will be using both tomorrow. I am so glad they can be used! I think I need to mold it a little better once in the pan and then it will be OK. I pretty much just put it in the pan without flattening it out a bit into a round shape.
I very much enjoyed making it. It felt very personal (if that makes any sense.) I am not sure if that is the right word.
I don't have any tips for baking (though I should probably learn how to do this eventually), but I do know what works when trying to cut bread up. The main thing is that it be easy to cut into shapes from the top with a small, very sharp knife. I'm not sure what would be done, baking-wise, in order to make that easier.
Congratulations!ardentreaderFebruary 21 2007, 15:35:52 UTC
This must be very uplifting for you. I know it takes a lot of time out of the day. I stumbled upon your journal when I did a search for 'orthodox church'. I wonder where in PA you are from. We are from York PA and attend St. John Chrysostom Orthodox Church.
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I very much enjoyed making it. It felt very personal (if that makes any sense.) I am not sure if that is the right word.
Any other tips you might have are welcomed!
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We actually visited your church to take a peek at the architecture since we have just purchased some property. Beautiful Church!
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Do u guys have a recipe so i can compare??
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