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Old 04-14-2008, 08:43 AM   #11
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OMG, I heard the "crackle" as the bread began to cool this morning. Unbelievable. Made the 'slop' last night, rolled out of bed at 6:30 this morning and it was out of the oven at 8:15 a.m. Now it's off to work to make some money to buy more kitchen toyz! Gosh I like this recipe.



Almost forgot... I took some of this last night to the "kitchen rats" at church, along with some Focaccia and sour dough. we had a bread party after the event just for the kitchen help, and I e-mailed the No Knead link and recipe to 6 people. Big hit, but you all knew that already.

Joe
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Old 04-14-2008, 08:52 AM   #12
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Great looking bread there Joe - great job ! Now I need to do the same ! ( BTW-just cover the knob on your dutch oven with foil like I do- no problem !)
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Old 04-14-2008, 09:51 AM   #13
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I don't use the floured towels any more--too messy. I just let the dough go thru the first rise, then put it into a bowl I have rinsed with water. The extra bit of moisture lets the dough release a little better into the hot pan. I do have to coax it with a spatula sometimes.
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Old 04-14-2008, 12:29 PM   #14
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I use Katie E's suggestion of putting the dough on a piece of parchment paper, which can then be used as a sling to put it in the Dutch oven. It's fine baked along with the bread.

I have a loaf of the Cook's Illustrated No-Knead 2.0 bread sitting on the counter at home waiting to be baked.
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Old 04-14-2008, 03:02 PM   #15
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Quote:
Originally Posted by GotGarlic View Post
I use Katie E's suggestion of putting the dough on a piece of parchment paper, which can then be used as a sling to put it in the Dutch oven. It's fine baked along with the bread.

I have a loaf of the Cook's Illustrated No-Knead 2.0 bread sitting on the counter at home waiting to be baked.
have ny bread on counter rising as we speak. the parchment paper sounds like a winner. this is my first loaf so we will see.



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Old 04-14-2008, 05:01 PM   #16
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Joe, your breads look mouth watering! I can't wait to make this bread. I'm waiting for my new Staud DO to be delivered (hopefully it'll be today!) so hopefully I'll be able to finally try this recipe this week.
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Old 04-14-2008, 08:01 PM   #17
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really really wet

new york times bread is browning in oven.

i thought the dough was awfully wet. copied recipe off of dc, called for one cup and five eights of water.

went to new york times video, theirs called for one and a half.

so guess i will have to wait til i cut it to see if it is ok.


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Old 04-14-2008, 08:12 PM   #18
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I've made both, babe. As a matter of fact, I regularly use only 1 1/2 cups of water for the N.Y. Times original recipe.
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Old 04-14-2008, 09:05 PM   #19
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Quote:
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new york times bread is browning in oven.

i thought the dough was awfully wet. copied recipe off of dc, called for one cup and five eights of water.

went to new york times video, theirs called for one and a half.

so guess i will have to wait til i cut it to see if it is ok.


babe
I used 1-1/2 Cups of water in my recipe, and I use 1# of bread flour. It comes together a wee bit drier with 1# of flour, but when you come back to it after 12+ hours and go to dump it, it's still a slimy, stringy mess to deal with. When I dumped my 2 batches of glop this morning, I used a silicone spatula with a plastic handle, and had minimal cleanup when done. The silicone does not allow the glob to stick to it like a rubber spatula or plain plastic scraper. Really made a significant difference. I also used lots of bench flour (cheap AP from DW's canister) so it would not stick to the granite counter.

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Old 04-14-2008, 09:17 PM   #20
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Smile yummy for my tummy

just had a wonderful piece , still warm, of ny bread. it is really crunchy outside and moist inside, not doughy as i had feared. this is a keeper.

will try one and a half cups of water next time.


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