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Old 01-19-2007, 05:48 PM   #181
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Essiebunny, This is the insert of my crock pot....it is ceramic and it has a pryex/glass cover. It is about 6 inches across. I tried to post the bread on the forum and am having a problem. kitchenelf is trying to help me post.
I was able to send the photos e mail but I just can't post. More questions?
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Old 01-19-2007, 05:54 PM   #182
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Essiebunny, This is my crock pot insert. It is ceramic and the lid is pryex/glass. The ceramic insert is about 6 inches in diameter. Makes a perfect size loaf. And I bake at 450 oven.
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Old 01-19-2007, 05:55 PM   #183
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Sorry. I did not see the first post. Good Luck.
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Old 01-20-2007, 07:05 AM   #184
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Originally Posted by Aria
bethzaring, Do you have a crock pot? I use the ceramic insert and the glass cover to my crock pot. Makes a wonderful loaf.

Yes I do, thanks for asking! That is what I love about this forum, the answers can be right under my nose but it takes some kind person a thousand miles away to point it out to me! . I really have been mulling this over for two months, trying to come up with another setup besides my dutch oven, to bake this bread. My crock pot does have a ceramic insert but the lid has plastic. But I have another glass and metal lid that will fit the insert. I'm off...............
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Old 01-20-2007, 07:31 AM   #185
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My crock pot does have a ceramic insert but the lid has plastic. But I have another glass and metal lid that will fit the insert. I'm off...............

You can cover with foil--or even a cookie sheet.

The other thing you could do with the crockpot is to use it as the TOP although if you have another top, it probably isn't needed. HOwever, here is an idea.

For the preheating, put a cookie sheet in the oven and invert the crockpot insert on it. Heat. Then when ready to bake the bread, put the dough on the cookie sheet and cover with the crockpot. IF you happen to have a cast iron griddle (the kind that covers two burners for example--or other griddle pan) this would be even better as the bottom.

I dont know if you read my post about using a real gerry rigged baker for this on our beach trip. A cast iron frying pan using a very lightweight tallish springform pan as the top. If it will bake as beautifully as it did in THIS it can be done in ANYthing!! ;o)
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Old 01-20-2007, 09:36 AM   #186
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Quote:
Originally Posted by Candocook

You can cover with foil--or even a cookie sheet.

The other thing you could do with the crockpot is to use it as the TOP although if you have another top, it probably isn't needed. HOwever, here is an idea.

For the preheating, put a cookie sheet in the oven and invert the crockpot insert on it. Heat. Then when ready to bake the bread, put the dough on the cookie sheet and cover with the crockpot. IF you happen to have a cast iron griddle (the kind that covers two burners for example--or other griddle pan) this would be even better as the bottom.

I dont know if you read my post about using a real gerry rigged baker for this on our beach trip. A cast iron frying pan using a very lightweight tallish springform pan as the top. If it will bake as beautifully as it did in THIS it can be done in ANYthing!! ;o)
I have gone back and re-read the posts. I like the idea of using a cookie sheet for the lid on the crockpot insert. One problem I have been having with my dutch oven is how heavy it is, and my crockpot insert is also heavy. I am afraid I will drop the whole unit! I think I will try using the insert upright with a lid on top. Thanks for your suggestions!
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Old 01-20-2007, 02:39 PM   #187
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bethzaring, Use the crockpot ceramic insert. And the glass top you have.
Just be sure you have an area (that will take high heat) ready. When you remove the hot ceramic insert....it will be extremely hot. Take two pot holders and have the area ready to set the insert.

Just TAKE YOUR TIME. The bread will wait. Then pick up the dough(seam side up) and "plop into the ceramic insert". Don't worry about the shape.
Once it is in the insert place the cover on and carefully place in the oven.

The dutch ovens are heavy and it takes practice and strength to use successfully. I tried. The ceramic insert works best for me. Questions? And let us know your "homemade bread" adventure. It is fun.
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Old 01-20-2007, 03:00 PM   #188
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Quote:
Originally Posted by Candocook
I have further evidence that this recipe CANNOT be messed up!! ;o)
You don't want to bet me on that do you? I should have sent pictures
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Old 01-20-2007, 03:24 PM   #189
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I have been away for awhile and did not have time to read all of the posts regarding this recipe, but I did give the recipe a try and was definitely surprised at the results. I tried 2 different methods; the actual recipe and then a sourdough version. Both worked quite well, but I would definitely recommend to those that have a nice sourdough starter going to modify the recipe. I let my nice Berliner starter sit for about 4 days to get a nice and sour, natural flavor develop and then went from their with the recipe. Absolutely fantastic. However, the real revelation, I think, was baking inside the (in my case) pyrex container with the lid on. I have tried everything to get a nice crisp crust on the outside in addition to a chewy inside, but always seemed to come a bit short. With the lid on for the first 20 minutes or so, the moisture is trapped in the container and forces the moisture to condense on the outside, thus creating the nice crust, emulating the nice steam mechanism that bakeries have.
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Old 01-20-2007, 03:25 PM   #190
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kitchenelf, I am so sorry you are not being successful with the BREAD. Why don't you write what you ARE doing and I want to help you succeed. It could be just a simple thing. Want to? Where are you having the problem?
Once you master it (and I guess you are doing something different) you will bake it often. Let's try.? I have been teaching (Advertising) for many years...and I have been a successful baker.
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