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Old 03-02-2008, 12:59 PM   #11
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Oh, and thanks for letting me know I have a little extra time with the dough!
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Old 03-02-2008, 03:11 PM   #12
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Mods, if possible, please change subject to crusty bread fiasco

OK. A picture is worth a thousand words.....
How do I shape this into a ball? Or by ball, do they really mean goopy mess?
The stuff is like trying to pick up Jello That sticks to everything
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Old 03-02-2008, 03:20 PM   #13
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The dough is perfect, pacanis. Does it have to "rest" now? If so, before you place it on a sheet to let it rest, put some parchment paper on the sheet. Then all you will have to do when it's time to put the dough into the hot pan, just lift the parchment up, like a sling, and put it all (parchment, too) into the pan. It will make it much easier to get the dough IN and OUT after baking.

Hang in there.
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Old 03-02-2008, 03:27 PM   #14
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It's due for a two hour rest now, but too late on the paper idea. I was already getting too far beyond the 15 other period....
So in other words, the dough can't be shaped into a ball? Why the h did the recipe say that then? Geez....

The spice shaker was a great idea! I was trying to use a large spoon with holes in it. I found it worked better if I didn't scoop as much.

So here it is, what's left of it. The "ball". A lot went down the drain (and I guess dough clogs a slow drain) and a lot stayed on the counter, but I'm hanging in there.
Better start on my breadmachine loaf now just in case...
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Old 03-02-2008, 05:16 PM   #15
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I got my counter clean again. It had to be scraped with a knife. That dough is some tough stuff after it dries.
The ball is looking like a calzone and about ready for me to flip it into the DO. Seam side down I guess, but beats me where the seam is.... so I'm sure some side will be down
I'm starting to get excited. I can't believe something done so haphazardly can come out so good.
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Old 03-02-2008, 05:33 PM   #16
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Just plop in into the pan, pacanis. You don't have to worry about a seam. The loaf may take on an irregular shape, but that's part of the charm of this bread. A little like fingerprints. No two are alike.
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Old 03-02-2008, 05:44 PM   #17
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Thanks again for riding alongside of me for this one, Katie. This thing has almost found a home in the 13 gal file a few times....

And here it is. Plopped into the Dutch oven. The "ball".
I have to wonder if all that coating I was supposed to "generously use" should have been blown or brushed off first... The directions didn't say to, so I didn't!
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Old 03-02-2008, 05:52 PM   #18
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No, you didn't have to brush anything off. It'll just get a little "toasted" during baking.

Sometimes the first effort is an immense learning curve. You learn little tricks on your own and gain information from others. Next time will be different and...better.
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Old 03-03-2008, 06:44 AM   #19
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Might as well put the finished product up here.
It was good. It had to be torn because the crust was impervious to normal cutting strokes with a bread knife. I know, most people tear bread and rolls, I like to cut them . It didn't seem to hold butter very well. I think if it was higher and not so flat I would have had a better inside surface for buttering. And I couldn't use it very well when eating my stew.... the hard crust prevented me from sopping up the stew gravy with the soft part of the bread. I just couldn't press it into the plate all that well. I think this would be better as a dipping bread. Or serve the stew in a bowl next time.
But, bottom line..... I'll make it again. After I go through that monster thread to pick up some tips
BTW, I don't like learning curves, Katie. I like to follow instructions/recipes that have everything come out the way they are describing... as if you couldn't sense my frustration
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Old 03-03-2008, 09:54 AM   #20
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That's okay, pacanis. We're all different. That's what makes the world go around. BTW the crust is supposed to be very "crusty," if you understand what I mean.
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