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Old 08-27-2013, 02:54 PM   #11
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Originally Posted by msmofet View Post
This was my first try at no knead bread. FANTASTIC toasted with butter and is great for meatloaf sammies!! LOL
The recipe, Please.
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Old 08-27-2013, 03:11 PM   #12
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The recipe, Please.
Charlie, I linked to it earlier in this thread.
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Old 08-27-2013, 04:42 PM   #13
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I see, I was not sure if it was the same recipe. Thank you.
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Old 08-27-2013, 09:50 PM   #14
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Charlie,

It's the same NYT/Mark Bittman recipe that's been posted here a gazillion times for maybe 7 years.

Try it if you haven't yet. It's a great recipe,
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Old 08-28-2013, 09:17 AM   #15
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I hope I will as soon as this awful heat goes away.
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Old 08-28-2013, 10:17 PM   #16
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I hope I will as soon as this awful heat goes away.
What heat? I am sitting here bundled up in my heavy winter bathrobe.

I'm sorry. I just couldn't resist. It was my evil twin sister coming out again Dang that Evilynne!
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Old 08-29-2013, 04:36 PM   #17
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What heat? I am sitting here bundled up in my heavy winter bathrobe.

I'm sorry. I just couldn't resist. It was my evil twin sister coming out again Dang that Evilynne!

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Old 08-29-2013, 08:57 PM   #18
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You'll also want a very wet dough, like a ciabatta and the no knead recipe, that and time.

When shaping the bread you'll want to be gentle so as not to pop all of those bubbles made by the long fermentation.

This was my first attempt at the NY Times no knead bread, it is an awesome and ridiculously simple recipe.
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Old 08-30-2013, 01:10 PM   #19
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You'll also want a very wet dough, like a ciabatta and the no knead recipe, that and time.

When shaping the bread you'll want to be gentle so as not to pop all of those bubbles made by the long fermentation.

This was my first attempt at the NY Times no knead bread, it is an awesome and ridiculously simple recipe.
YUM!! (Did you add eggs? The bread looks a bit yellow but it could be the lighting or my eyes )

I didn't shape mine, just plopped it into an oval casserole dish and covered it.

I though it got it's shaped from the pot etc. it was placed in. I thought it would just spread and be a flat wide loaf if it wasn't in a pot.

I just ran across a recipe where the dough was shaped and cooked on a hot pizza stone. It looked wonderful. I am going to try it next time.

Do I need to add any additional flour if I just want to place it on a stone?
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Old 08-30-2013, 11:54 PM   #20
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You'll also want a very wet dough, like a ciabatta and the no knead recipe, that and time.

When shaping the bread you'll want to be gentle so as not to pop all of those bubbles made by the long fermentation.

This was my first attempt at the NY Times no knead bread, it is an awesome and ridiculously simple recipe.
That loaf looks great. Can't wait to try it again ...tomorrow.
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