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21. I used the regular yeast, dissolved in the 1 5/8 c. H20 and it worked well. Stuck to the towel despite copious flour, but managed anyway, and the hot oven didn't melt the plastic knob on my ancient dutch oven. I used KA bread flour, and thought the taste the first day left something to be desired, but it was better the next day. But I'll make it again. It's too shocking dumping it out of the pot and hearing it crackle. 22. I loved this bread!!! Hardly 10 minutes effort for terrific results. 23. Here is mine with AP flour, whole wheat flour, whole rye flour and sourdough. It's in German, but the pics speak for themselves 24. Here is mine with, AP-flour, whole wheat and whole rye. 25. I adapted this recipe to make dinner rolls -- they turned out great. http://not-too-shabby.net/eats/?p=90 26. Here's mine. I hope to do better second time. 27. The problem of whether to use 1-1/2 or 1-5/8 cups water for 3 cups of flour is really the problem of how much *your* cup of flour weighs. Recipe writers used to assume a cup weighed 4.5oz but opinion has it now that, for how most home bakers measure flour, a cup weighs 5oz. 28. What happened??? I am so disappointed because I was looking forward to having a fresh loaf of bread on my Thanksgiving table! 29. I used sesame seeds instead of the corn meal for the last rise (2 hours). It was terrific and less dusty than with the flour. I have made this recipe every day for two weeks and my friends are lovin' it too. 30. I made it twice. I used Rapid Rise yeast. It raised very well. My only complaint is that the crust was so tough, both times. 31. I am on my sixth loaf! I created a web page to document my methods - http://www.aresrocket.com/bread - the best bread I have ever made! It is worth every moment! 32. I tried this bread twice, the second time with 1 1/2 cups water. It was still very wet and unmanageable. It baked well, but I couldn't shape it into a ball. Any suggestions? 33. JD- I just made the recipe tonight in a small cast-iron skillet with no problems. I was a bit concerned, but it turned out beautifully. 34. I baked this too, and brought back great memories. You can read about it here: http://hande.wordpress.com/2006/11/30/bread/ 35. I've made the bread too and all I can say is that I'm in love. It turned out great. 36. I've made the bread 3 times. Differing results each time. When 1/2 cup corn meal substituted for 1/2 flour the bread was not as chewey but still good. The last time I inadverdently left the oven light on during the initial 18 hour rise, the dough was VERY warm (from the light's warmth in small quarters I guess) and there was a soupy mess of liquid at the bottom of the bowl. Pressing on I discarded some of the water, added more flour as needed and had a fairly good bread. This leads me to think that results will differ in hot summer weather. Anne 37. I've made the bread 3 times. Differing results each time. When 1/2 cup corn meal substituted for 1/2 flour the bread was not as chewey but still good. The last time I inadverdently left the oven light on during the initial 18 hour rise, the dough was VERY warm (from the light's warmth in small quarters I guess) and there was a soupy mess of liquid at the bottom of the bowl. Pressing on I discarded some of the water, added more flour as needed and had a fairly good bread. This leads me to think that results will differ in hot summer weather. Anne 38. Hey, I also made it with great results (though I`m gonna try it a second time soon to fix a few things). Here is my post http://pipinthecity.blogspot.com/2006/11/bread-not-knead-around-world.html 39. I have made three batches and all were great. What pot and pan options would work to make more than one loaf? 40. Materialist, I was thinking a cast iron skillet would be the most convenient, but couldn't figure out a cover. Are you talking about a very tall skillet, or did you have some kind of high cover? |
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