I wonder if letting it rest and baking it in a skinny bread pan would lead to a higher loaf? Might be worth a try.

I read about this on Rollani's LJ, so tried the recipe before buying the book. Inadvertently poured part of the water on the counter instead of into the dough so got a very dense bread from it. Is ok, I like dense bread, but it's also quite yeasty tasting. I came away from this maiden baking voyage convinced that the recipe is pretty idiot proof; a good thing around here, where idiocy seems to strike in random frequencies.

Great job on the Skyblazes. And good to hear from you.

Regards, Barb in Bandon