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Old 12-15-2006, 09:31 AM   #101
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I used foil. Not the best scenerio but all I had. Some day I will find the right price, right size Le Creuset!
I also used 1/2 t. yeast but next time I will use the 1/4 as per directions.
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Old 12-16-2006, 05:55 AM   #102
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Nancylee,

I don't know how big your pot is but I saw the idea of using a pie plate and it worked great as my crock pot doesn't have an oven proof lid.
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Old 12-16-2006, 07:23 AM   #103
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What a good idea about the pie plate.
I am making a batch today that should be interesting. It has been sitting initially for over 24 hours. And I am letting it rise in a saran lined bowl to see if I can keep it from spreading so much (I don't think this is a new idea). Anyway, will report later in the day hopefully.
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Old 12-16-2006, 11:30 PM   #104
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Good luck, Candocook!!! I didn't find the spreading out of dough to be a bad thing, however, and I've made this bread twice.
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Old 12-17-2006, 03:55 AM   #105
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Mine yesterday may have been the best yet. I left the first "sponge" for a LONG time--maybe 24+ hours. I lined a smallish bowl (maybe a quart) with saran and turned my floured dough into it so it was sort of contained and really showed its rising (rather than being so free form and spread out). Turned it over into the baking pan. Beautiful bread with great texture and taste.
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Old 12-17-2006, 10:20 AM   #106
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Are you all using more salt than what is called for in the recipe??
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Old 12-17-2006, 10:55 AM   #107
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Thanks I will try the pie plate next time. I really used a lot of bran and flour on my cloth, put the dough on top and put that into a bowl, covered and when I turned into the pot to cook it didn't stick to the cloth at all! Don't fear the cloth.....
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Old 12-18-2006, 10:23 AM   #108
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I just made this again for the 3rd or 4th time, but this time I made it in FL at my grandmothers house. My results were a bit differnt because of the humidity difference, but it still came out good.

I used a stainless steel soup pot as that was all she had and that worked fine. I used table salt instead of kosher and I used about a tbsp. That turned out to be too much. At home I use kosher so the measured amount is less than the same for table salt.

The crust did not get as crisp as at home, but is was not bad.
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Old 12-18-2006, 10:57 AM   #109
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Quote:
Originally Posted by expatgirl
Good luck, Candocook!!! I didn't find the spreading out of dough to be a bad thing, however, and I've made this bread twice.
Oh, I've made it lots--and agree that the spreading is not a real problem. But I did like the way this turned out.
Yes, I am using more salt than called for--and a bit more yeast.

I think the bread needs to "temper" after baking to get some of the moisture out of the interior also. This was my best one--wonderful dipped in olive oil for an appetizer.
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Old 12-19-2006, 04:57 PM   #110
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Just baked my first NY Bread-- looks kinda ugly, lopsided ! lol, guess I got to try again, haven't tasted it yet- too Hot. used rapid rise, but it wasn't real bubbly after almost 24 hrs. ! Hmmm ? (It was dated 2008),Iam determined o make a nice loaf !
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