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05-02-2008, 07:45 AM
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#321 | |
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Certified Master Chef
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should the parchment go most of the way up the sides of the DO?
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Not that there's anything wrong with that..... |
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05-02-2008, 07:49 AM
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#322 | ||
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Certified Executive Chef
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Quote:
 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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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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05-02-2008, 07:52 AM
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#323 | |
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Certified Master Chef
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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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05-02-2008, 07:55 AM
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#324 | |
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Certified Executive Chef
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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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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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05-02-2008, 07:57 AM
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#325 | |
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Certified Master Chef
Site Moderator
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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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"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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05-02-2008, 08:00 AM
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#326 | |
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Certified Master Chef
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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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Not that there's anything wrong with that..... |
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05-02-2008, 08:09 AM
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#327 | ||
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Executive Chef
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Quote:
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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Deja Moo; The feeling I've heard this bull before. |
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05-02-2008, 08:02 PM
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#328 | |
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Certified Executive Chef
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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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The only difference between a "cook" and a "Chef" is who cleans up the kitchen. 
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05-16-2008, 08:29 PM
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#329 | |
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Certified Master Chef
Site Moderator
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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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"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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05-16-2008, 08:36 PM
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#330 | |
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Certified Executive Chef
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great ideas , i am going to try some as well.
babe
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life may not be the party we hoped for, but while we're here we should dance |
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