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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-22-09 11:19 AM
Response to Reply #10
15. If I remember correctly,
they also recommend that you not wash the container that the dough refrigerates in. After a while, it developes that sourdough taste.
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  -I baked the most incredible bread yesterday! Trailrider1951  Jan-19-09 07:35 AM   #0 
  - I also made it yesterday - fantastic  DrDan   Jan-19-09 09:46 AM   #1 
  - Glad yours turned out well  supernova   Jan-19-09 10:57 AM   #2 
  - Thanks for the post about this bread. I've been planning to try the recipe  wlucinda   Jan-19-09 11:21 AM   #3 
  - Came back to say that I have a batch rising now!  wlucinda   Jan-19-09 02:52 PM   #4 
     - I just set mine out to rise  supernova   Jan-19-09 08:01 PM   #5 
        - I misread the recipe in my magazine and only put 6 cups in the base  wlucinda   Jan-19-09 09:40 PM   #6 
        - I think it's supposed to stay slightly wet.  hippywife   Jan-22-09 11:18 AM   #13 
  - Photo of my first loaf :)  wlucinda   Jan-19-09 09:47 PM   #7 
  - It's gorgeous!  housewolf   Jan-20-09 12:27 AM   #9 
  - Thanks! We liked it a lot! I'm reading that it's even better as it "ages."  wlucinda   Jan-20-09 12:33 AM   #10 
     - If I remember correctly,  hippywife   Jan-22-09 11:19 AM   #15 
        - Thats what I have heard. Youtube has a couple of interviews with the authors.  Lucinda   Jan-24-09 02:05 PM   #26 
  - Congrats!  hippywife   Jan-22-09 11:19 AM   #14 
     - :) I love this bread!  Lucinda   Jan-24-09 02:06 PM   #27 
  - Wowee that was the issue I missed  buddyhollysghost   Jan-19-09 11:05 PM   #8 
  - It's very good - I prefer this bread to the NYT "no knead" recipe  Phoebe Loosinhouse   Jan-22-09 06:36 AM   #11 
  - My last loaf was a double - cooking time was the same  wlucinda   Jan-22-09 11:12 AM   #12 
     - Thanks! I knew someone must have tried a double loaf.  Phoebe Loosinhouse   Jan-22-09 01:46 PM   #16 
     - I dont have a peel...and would probably suck at using one. :)  wlucinda   Jan-22-09 04:19 PM   #17 
        - Same reason I don't own a peel. LOL  hippywife   Jan-22-09 06:18 PM   #18 
           - i got one with my pizza stone  NMDemDist2   Jan-22-09 08:56 PM   #19 
              - I don't flip my bread into tthe dutch oven.  hippywife   Jan-23-09 05:55 AM   #20 
     - Lucinda had it perfectly. Double loaf but keeping everything else the same works perfectly  Phoebe Loosinhouse   Jan-23-09 06:26 PM   #21 
        - I just saw this. :) I've baked a batch and a half's worth of loaves  Lucinda   Jan-24-09 02:11 PM   #28 
  - I have two loaves (a full half recipe amount) in the oven right now  NMDemDist2   Jan-23-09 06:36 PM   #22 
  - Pictures!!  NMDemDist2   Jan-24-09 11:06 AM   #23 
     - WOW! Those look teriffic!  housewolf   Jan-24-09 01:46 PM   #24 
     - Beautiful!  Lucinda   Jan-24-09 02:04 PM   #25 
        - i baked it about 35 minutes and they still looked a bit too light  NMDemDist2   Jan-28-09 02:46 PM   #32 
           - I was reading some comments of Zoe's on another board last night about baking times  Lucinda   Jan-28-09 03:13 PM   #33 
              - I usually do the NYT bread for 45-50 minutes  NMDemDist2   Jan-28-09 03:17 PM   #34 
                 - The NYT recipe does cover on, then removed for browning right?  Lucinda   Jan-28-09 03:21 PM   #36 
                    - the no knead has the big airy holes in it, a much coarser crumb in other words  NMDemDist2   Jan-28-09 03:47 PM   #37 
                       - Zoe also mentioned reducing the salt on that other blog...she said the amount wasnt critical  Lucinda   Jan-28-09 05:56 PM   #38 
                          - I'm thinking I might get a better rise with less salt  NMDemDist2   Jan-28-09 07:34 PM   #39 
                             - You might try more counter time in the initial rise too. Zoe suggests 2-5 hours.  Lucinda   Jan-28-09 07:39 PM   #40 
  - Well, yesterday I baked the last of my original batch of bread dough  Trailrider1951   Jan-26-09 12:57 PM   #29 
  - I'm going to try a batch of rye today!  Lucinda   Jan-26-09 01:44 PM   #30 
  - I'm going to try the whole wheat. Question--has anyone tried making  eridani   Jan-28-09 06:11 AM   #31 
     - I think the resting time wouldnt be changed at all. And it's weird  Lucinda   Jan-28-09 03:18 PM   #35 
 

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