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Old 01-01-2008, 07:06 PM   #291
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Originally Posted by VitaWright View Post
Does anyone know if I need to season the pot that I bake this in? Like spray Pam in it or something? It will most likely be baked in an enameled cast iron pot.
If you use the parchment trick (to move it into the CI pot) you should spray the parchment with cooking spray.
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Old 01-01-2008, 09:59 PM   #292
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I have made the starter/poolish tonight cant wait.I sounds alot like a Ciabatta its a really loose dough with incredible flavor and great chewyness.
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Old 01-02-2008, 05:27 PM   #293
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OMG just had some I love it.Looks like I will be going on a bender making this bread for a while
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Old 01-02-2008, 06:00 PM   #294
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Well, I think if you just put it in plastic or Saran wrap after it cools instead of leaving it covered with a cloth, it should soften up some.
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Old 01-02-2008, 09:23 PM   #295
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Mine turned out just perfectly by following the recipe excactly.Letting the poolish/starter sit longer than recommended just makes it break down unless you feed it more, just like a sourdough temperature is important for fermentation if its colder it takes longer if its warmer it takes less time.I used a CI dutch oven.Im considering adding some sesame,poppy seeds etc next time.The only thing I would do different is after I took the lid off is to let it brown some more than I did it still was perfect but could be a bit browner.I was worried it would burn on the bottom but it did not.
The dough is supposed to be very loose thats the whole point just like a good Ciabatta dough.I used corn meal a fair amount on the bottom and the top.When I picked up final rise from under towel to put in hot CI it fell in perfect.
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Old 01-03-2008, 02:28 PM   #296
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Cooks Il recipe

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Originally Posted by goodgiver View Post
I do not get Cooks Illustrated magazine so how can I get their bread recipe. Would really love to try it.
What I posted back a page is what their recipe is. They are difficult to get their stuff out. I suggest you go to the library and get the last issue and just read it. CI seems to want you to pay for anything they do.
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Old 01-13-2008, 11:40 PM   #297
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I made this bread twice in the last week. I'm not a baker. In my first attempt I made two mistakes. I used rapid rise yeast, which I just added dry, and I was so caught up in following the recipe, I used only 1 3/8 cups of water. The dough was very dry , I had a quarter of a cup of unincorportated flour left in my bowl as well as many small hard chunks of flour and water paste. The dough was stringy to be sure I continued on. I left it to rise for the full 18 hours. I left it in a bowl , but it didn't look like it had doubled to me. The dough didn't seem to be all bubbly sponge-looking either. Not having much to lose I carried on. Turned it out, let is rest and baked it in a 450 oven using my Scan Pan dutch oven and a lid from a different pan. After 30 mins I removed the lid and let it back for another 15. The bread looked quite good and made a wonderful crackling sound. It was a very thick crispy crust bread, with a dense crumb. It was pretty good actually, and only one small dough nugget was found inside the loaf. I only mention this if your dough is too wet I would just add more flour and carry on. The second loaf I made I followed the instructions as printed , this time using SAP instant yeast and I did use the full 1 5/8 cups of water. I used Dakota Maid all purpose flour which has some malt barley flour in it for both loaves. This time the bread was perfect. Absolutely perfect. My loaf came out to about 9" in diameter.

Does anyone have suggestions for modifying this recipe for use with a sourdough starter?
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Old 01-14-2008, 12:27 PM   #298
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what fun for bread

you did beautifully! I'm pleased that you are game to correct mistakes easily and come out with a great bread. Did you use the original recipe or did you use the Cooks Illustrated update with the vinegar ? Just curious.
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Old 01-14-2008, 01:16 PM   #299
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Cook's Illustrated vs. NYT method - my experiment

I made the Cook's Illustrated version of the no-knead bread twice this weekend. First using all-purpose flour as they recommended. Bread was quite good. The second time I used bread flour and like the loaf it produced better. The texture was better and the bread rose higher.

Today I'm going to make the original NYT no-knead bread but will use the Cook's Illustrated method of transfer with the parchment paper. I'll see which of the three loaves I prefer.

I love baking bread and eating it, of course. We have so much homemade crusty bread that we'll just HAVE to have grilled cheese sandwiches (using Gruyere and Emmenthal) for lunch today.
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Old 01-14-2008, 03:05 PM   #300
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i would like to try this but I don't think my pan would be enough. Is it possible to cut the recipe in half?
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