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Old 06-16-2008, 11:08 PM   #341
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I think it is a mistake to not preheat the pan first.
The reason I wasnt going to do this is because I want the loaf to rise for the two hours (second rise) in the pan to shape it into the right loaf shape.

If this can be done another way then im all ears. This is my first ever bread bake as well, so I am learning.
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Old 06-16-2008, 11:18 PM   #342
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If this is your first time baking bread then I would highly recommend following the instructions the way they were written. Don't worry about the shape of the bread. It will not affect the flavor. After you have made it once you will have learned some things and then playing around with it will make a lot more sense.
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Old 06-16-2008, 11:22 PM   #343
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NO!! BEWARE of playing with this bread!!!!
I tried it once, after worrying about it for over a month that I would mess it up.
It's been 3-4 weeks and I had to force myself to run out of yeast so I will stop making (eating!) bread!
Just my 2 cents....
carry on. :)
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Old 06-17-2008, 08:28 PM   #344
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So I think I added a little too much water to this as after rising it was too blob like. As in, it was just a really, really sticky blob.

But then I watched a video on you tube of this recipe and mine looked similar to his when he was tipping it out of the tray. Mine was still wetter than that one though.

- the link posted above no longer works so here is one that does.
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Old 06-17-2008, 08:35 PM   #345
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Yes it could very possibly be a wet sticky blob. That sounds about right.
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Old 06-18-2008, 07:20 PM   #346
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I was reading this thread yesterday and decided to try making this bread. It came out of the oven about an hour ago and is absolutely delicious. For some reason, when I took a picture of it, it looks wet and shiney on the inside but it isn't. I've never been able to get the big holes in my bread, but as you can see from the photo, I sure got the big holes this time. I will be making this on a regular basis from now on, in addition to the hearth bread I make from The Bread Bible.
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Old 06-18-2008, 07:29 PM   #347
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That is a perfect looking loaf Sedagive.
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Old 06-18-2008, 07:35 PM   #348
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That is a perfect looking loaf Sedagive.
Thanks. I was a little worried because this is so different from the way I normally make bread, and the dough was so sticky and gloopy. But it worked out pretty well I think. I'm going to make open faced tuna melts with this bread tonight for dinner. I'm very happy!
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Old 06-22-2008, 09:59 PM   #349
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I thought I'd play with caramelized Vadalia onions and no-knead bread.



I learned that if you put those 'buttery wet' onions on top of the dough before baking, that the whole top of the loaf becomes soft instead of crusty. It didn't seem to matter when I took them to a fly fishing functions this weekend in Michigan. This is what was left after the first of two evenings. No prisoners were taken, and we went thru two tubs of spinach dip and two tubs of garlic-herb spread, 1# of assorted cheeses and 1# of sliced pepperoni. I now also have a list of people to e-mail the recipes to. More no-knead disciples. LOL



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Old 06-22-2008, 10:08 PM   #350
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my goodness joe, you are really into this bread aren't you? that looks awesome.

i won't live long enough to try out all these recipes. lol

babe
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