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Old 05-02-2008, 08:49 AM   #321
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should the parchment go most of the way up the sides of the DO?
Yes and you still want to put some corn meal on it. If parchment sticks out the top when lid is on it's still ok. You will figure it out
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Old 05-02-2008, 08:52 AM   #322
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I'm really more nervous about this than i should be, heck I make bagels for a living what is my problem?!?!?!
Thanks!
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Old 05-02-2008, 08:55 AM   #323
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Don't worry it's easy it wont mess up your bread. I used to make bagels as well many years ago in a small bakery I made them by hand got really good at it.
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Old 05-02-2008, 08:57 AM   #324
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I usually just tear off a sheet of parchment paper that is a big square. I don't remember exactly how long a roll of parchment paper is, but I pull off a piece that is as long as it is wide. It's always been big enough for me. Sometimes I put cornmeal on it. Sometimes I don't. Doesn't seem to make any difference one way or the other.

Don't worry, suzi. This dough is very forgiving. You can abuse the heck out of it and you'll still get a beautiful loaf of bread. Save your stress for "Lego girl."
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Old 05-02-2008, 09:00 AM   #325
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I got word this morning that the oven at work went out, I may have the weekend off....
I figured I would make this so I don't go thru dough withdrawl!!!

I can use my crockpot insert right? My DO handles can't go over 350......
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Old 05-02-2008, 09:09 AM   #326
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I
I can use my crockpot insert right? My DO handles can't go over 350......

yes, I've been using my ceramic crock pot insert with its glass lid with no problems. i'm making a loaf today, it is easy and delicious
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Old 05-02-2008, 09:02 PM   #327
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I use parchment paper and cornmeal when I make pizza---I just cut around the pizza after it's rolled out and place it in the pan.....perfect every time.....
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Old 05-16-2008, 09:29 PM   #328
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I've been playing with this bread recently. Decided to do something using garlic and fresh rosemary. Sooooo...

I roasted a whole head of garlic. Squished out the soft cloves into a small bowl. Smooshed (technical term) them up until smooth. Chopped about 2 or 3 tablespoons fresh rosemary and combined it with the garlic.

Before I added the water to the flour, etc., I mixed in the garlic/rosemary stuff in the water until it was fully incorporated. Then made the bread according to directions.

OMIGOSH!!! Fantabulous! Can't wait to make fontina, tomato slices, basil grilled cheese sandwiches. Gonna be good. Gonna be good. Gonna be good.
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Old 05-16-2008, 09:36 PM   #329
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great ideas , i am going to try some as well.

babe
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Old 05-20-2008, 10:23 PM   #330
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I feel like an evangelist. After gifting two friends this week with NYT Bread, there are now two more disciples carrying forth the torch of this great bread and driving their families crazy with the great smell of homemade bread. Ya gotta love it when a plan comes together. Next they'll be making foccacia, Italian, sour dough, chiabata......

Joe
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