Aria
Sous Chef
- Joined
- Dec 10, 2006
- Messages
- 619
lyndalou, complet detail instructions I posted on page 20 and photo on
page 21
page 21
cjs said:Well, I think I'm going to stay with a slice of the bread smeared with roasted garlic and other goodies. I added roasted garlic to the dough during the fermentation stage (about 12 hours into it) and it really worked fine, except for the first time the crust was not the wonderful crisp crust as all the other loaves have been.
So, I'd rather give up the garlic than the crust. But the flavor was asolutely wonderful!! Darn.
Candocook said:I wouldn't think that the garlic would make any difference in the crust. Were the baking times covered and uncovered the same? I really think it must be something else.
Aria said:I gave my neighbor the New York Times No Knead Bread recipe. She purchased a Hamilton Beach Crock Pot with plans to use the insert for baking this bread.
The insert was oval shape. She used 1 & 1/2 recipe. And the loaf was well shaped, delicious and turned out well.
She does NOT like the Artisan type, crust, texture etc. She made me a gift of the Hamilton Beach Oval Shaped Crock Pot.
I have had the exact opposite experience. My bread has remained perfect for many days after it was baked. You would not be able to tell the difference between my 3 day old bread and my 1 hour old bread.Candocook said:this style bread--very like the French baguette, which is basically inedible about 6 hours after it is baked!