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Old 01-01-2007, 10:27 AM   #161
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My cheese bread didn't rise well the second time. I don't know what I did wrong. It does taste delicious, even if it's not as good to look at.
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Old 01-01-2007, 10:37 AM   #162
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I added a generous 1/2 cup of parmesan cheese to my dough yesterday. I did not have any cheddar in the house. I am about to awaken it from its long first rise. I also will try something a tiny bit different. I use an old cast iron dutch oven with a CI lid, but the lid does not go with the bottom and does not fit tightly. I will add a piece of heavy foil under the lid to create more of a tight seal, to see if that makes any difference in rising during baking.
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Old 01-01-2007, 12:22 PM   #163
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Quote:
Originally Posted by bethzaring
I added a generous 1/2 cup of parmesan cheese to my dough yesterday. I did not have any cheddar in the house. I am about to awaken it from its long first rise. I also will try something a tiny bit different. I use an old cast iron dutch oven with a CI lid, but the lid does not go with the bottom and does not fit tightly. I will add a piece of heavy foil under the lid to create more of a tight seal, to see if that makes any difference in rising during baking.
On another board someone uses another CI pan for the lid to their "bottom" one.
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Old 01-06-2007, 10:35 PM   #164
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I have baked breads for many years. This is the BEST. Gretchen I agree..it is very very simple. I have made it with Bread Flour using the exact measurements NYT recipe....perfect every time.

Today I made it with 2 cups of Bread Flour and 1 cup of whole wheat flour.
A slight difference in texture (not as holey). A bit darker. And a slight difference in taste.

I prefer the all white flour shape,texture,taste. I am now using the ceramic pot from my Crock Pot. I have a cast iron antique pot with cover my husband is going to sandblast for me...and H Wooldridge DC gave me some great tips on how to.

I also purchased an Emile Henry Poterie Culinaire ceramic pot with cover made in France. I am going to try this pot. All these pots have different shapes...want to make a selection of the shape I prefer for slicing.

GB amd Andy gave me an ok on the Emile Henry pot being ok for 450 degree oven. This is a wonderful,easy, BREAD recipe. Thanks Gretchen and all.
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Old 01-07-2007, 08:49 AM   #165
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17 pages - well, didn't read them all, but great thread. My second batch of the bread is doing it's 18 hour step right now, will be ready to go about noon (six more hours....)

We ate the first loaf so fast, it didn't last a day! (and there are only two of us) Love the texture, flavor, just everything about it. Happy to use my cast iron dutch oven again - haven't used it for a while.
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Old 01-08-2007, 04:27 PM   #166
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It is not difficult to eat the loaf in one day and yes with two of you. It is delicious and it is a SMALL loaf.

Yesterday I made mine in the newly seasoned Cast Iron Dutch Pot..H Wooldrige helped us with seasoning directions following sandblasting.
The loaf was wider and not as high. I think I will keep experimenting.

Making my Bread with my food processor makes a much larger loaf. Both methods are wonderful. Both easy. Different methods...make a different type of Bread. NYT a smaller holey loaf. Food processor more old fashioned homemade bread . Try both...it's fun.
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Old 01-08-2007, 05:35 PM   #167
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Well, mine didn't turn out at all. It was very chewy and didn't rise like I thought it should have - and yes, the yeast is fresh. Any suggestions?

Quote:
Originally Posted by Half Baked
I sure don't have any seams though. Mine is like the blob. Hope I didn't do anything wrong.
No seam for me either Half Baked - it was a gloppy mess!
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Old 01-08-2007, 05:59 PM   #168
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Saw the pics of the bread and it looks just great. Hubby likes a crunchy crust and soft middle, so will try it. Looks like perfect bread for wintery supper of hearty soup and crusty bread.
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Old 01-08-2007, 08:24 PM   #169
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Here are some suggestions kitchenelf: size of your pot? My cast iron pot is
10 inches and my ceramic pot is 7 inches (diameter). The smaller diameter
the BREAD comes higher.

Ok you have the fresh yeast

Lukewarm water

Put all the dry ingredients in a large bowl. Stir (I use a wooden flat..to stir)

Stir dry...the add water all at once and stir. The water measurement is very important. 1-1/2 cup and 2 tablespoons (1-5/8 cup). Stir and it will come together leaving the sides of the bowl. (NOT TOO MOIST). Cover with plastic. I place my bowl in my oven. Do you know the rice bags? Place the rice bag in the micro heat...place on the bottom shelf of your oven. This creates moist heat. (yeast mixtures love this). Then follow the directions.
If you need more help....just ask.
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Old 01-08-2007, 09:06 PM   #170
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Thanks Aria - I can only imagine there was too much water - my son measured the water and I didn't pay attention - that HAD to be it because it was a MESS!

I'll try a smaller pot the next time though the pot I used wasn't anymore than roughly 10" or so but it was very deep. I think it will fit in my 5-qt. hard anodized pot just fine.
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