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Old 01-18-2007, 01:52 PM   #1
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Bread made on Martha Stewart today

Did anyone see the bread made on Martha Stewart today? I wondered how it compared to the NY Times recipe. They look a lot alike, but I forgot how I logged in to NY Times' site so can't compare. You can see the recipe at her site.

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Old 01-18-2007, 01:57 PM   #2
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Yes, I did see it today. I compared that one with the NY Times recipe and the only difference I see is that the Times recipe uses 1 5/8 cup of water and today's uses 1 1/2 cups of water. Otherwise it looks the same, unless I've misssed something. I found the Times site right here under the bread forum.

I think I'm going to try it. I'll let you know...
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Old 01-18-2007, 01:57 PM   #3
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It is basically the exact same bread.
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Old 01-18-2007, 01:59 PM   #4
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Quote:
Originally Posted by lyndalou
the only difference I see is that the Times recipe uses 1 5/8 cup of water and today's uses 1 1/2 cups of water.
Actually the video of the NY Times bread recipe calls for 1.5 cups of water even though the printed version called for 1 5/8.
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Old 01-18-2007, 01:59 PM   #5
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Thanks for the quick replies. I want to make it too -
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Old 01-18-2007, 03:18 PM   #6
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YOu'll absolutely love it.
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Old 01-18-2007, 04:01 PM   #7
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What oven temperature did you use? One says 450 deg. and the other 500 deg.

Just noticed that.
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Old 01-18-2007, 04:20 PM   #8
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I have tried both. I found that 500 works best for me. When I use 500 then I can skip the last step where you remove the lid and let it brown. Mine is perfectly browned after 30 minutes in the covered pot.
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Old 01-18-2007, 06:13 PM   #9
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And I preheat at 500* and reduce it to 450* for the baking part. I have only one time used the extra 15 minutes uncovered to finish. Mine is done fine in the 30 minutes.
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Old 01-18-2007, 06:22 PM   #10
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FYI, it is the same bread. This is the credit at the bottom of the recipe posted on Martha's website: Recipe courtesy of Jim Lahey, Sullivan Street Bakery, and New York Times
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