I got it started right away and by 11:00 this morning it was ready for the Sun Oven. This loaf was better than Sunday's but still not quite as good as the conventionally baked one. The problem, I think, is the air-tightness of the Sun Oven's cooking chamber. The bread is coming out a little too moist. The loaf is baked in a pot with the lid on at first then uncovered towards the end of the baking time. The recipe calls for a temperature of 425ºF for 55 minutes, then the lid is removed and the bread bakes for another 20 minutes. Because of the Sun Oven's lower temperature I baked it covered for a full two hours and uncovered for another hour. Next time I am going to try leaving the lid slightly ajar to allow more steam to escape. Hopefully I'll get this right in the next few attempts. Consuming a loaf of bread every other day is not good for our waistlines.
