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MISSG180's Photo MISSG180 SparkPoints: (117,786)
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2/20/13 5:38 P

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It's nice to be back!

Miss G


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,224
2/19/13 5:31 P

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Nice to see you MissG. That is really a great tip. Thanks

co-leader of Love to Cook


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BARBARASDIET's Photo BARBARASDIET SparkPoints: (257,193)
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2/19/13 4:12 P

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That is a great tip!

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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MISSG180's Photo MISSG180 SparkPoints: (117,786)
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2/19/13 3:13 P

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If my dough is soft, I use a medium mixing bowl lined with a towel that is well-coated with flour. Just before baking I turn it out onto parchment paper for transfer to the oven.

But the real trick is to bake the bread in a covered dutch oven. Preheat it in the oven so that it's nice and hot. Then slash the top of the loaf and mist the bread heavily with a spray bottle. Lift it on the parchment to place it into the dutch oven and cover tightly. Bake covered for the first 2/3 of the baking time, then pull the lid to finish it.

The dutch oven retains the moisture and prevents the crust from gelatinizing early, which allows for more oven spring and then for a thin, crispy crust. Since I learned the dutch oven trick I have used it continually.

Miss G


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BARBARASDIET's Photo BARBARASDIET SparkPoints: (257,193)
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2/4/13 2:44 P

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I love the process but I am very bad about portioning it!!

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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CMFARRELL36's Photo CMFARRELL36 SparkPoints: (107,551)
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2/4/13 2:31 P

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I love bread - any kind! (In fact I've just been looking at a recipe for a cheese and oat scone).
So it's one thing that I don't do without - though I have to be careful how much I allow myself in a day.
I have a bread maker, but I like to do it by hand as well - kneading is a brilliant work-out!

Christine
in Scotland, UK BST

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JENAE954 Posts: 7,020
2/3/13 6:43 P

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Bread is one on the many foods that will take me way over the calorie edge big time!
I simply cannot do it and lose weight.
Glad some of us can.

Jenae


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LADYIRISH317's Photo LADYIRISH317 Posts: 55,757
2/3/13 5:27 P

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Most likely I'm not kneading enough, but now I have a Kitchen Aid stand mixer to do the kneading for me so that shouldn't be an issue any more.

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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BARBARASDIET's Photo BARBARASDIET SparkPoints: (257,193)
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2/3/13 4:59 P

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That must be a very soft dough.

~Barbara~

"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"


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NELLJONES's Photo NELLJONES SparkPoints: (233,750)
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2/3/13 11:36 A

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I don't think home ovens are hot enough for unshaped loaves. The hot clay ovens solidify the proteins in the crust right away for that crispy outside, and they have sprayers to keep the air moist. Thus, loaf pans. I bake soda bread in a cake round; maybe that would work for a yeast bread,too.

Nell
Reston, Virginia

No one ever got up in the morning wishing she'd eaten more the night before.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,224
2/3/13 11:29 A

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I use a pottery soufflé dish. I take the bread out of the dish about 15 minutes before it is done, and put it directly on the oven rack to give the bottom of the loaf a better crust.

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,757
2/3/13 10:56 A

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I'm planning to bake bread on Saturday. I don't have regular loaf pans (note for shopping list), so I'm planning to make a round loaf. The problem I have is that my round loaves spread instead of rise, so they're only about an inch in height and useless for much of anything besides buttering! I seriously love the beautiful rustic Italian and French round loaves I see on TV. Is there a way to shape the dough so it will turn out at least resembling them? I'm considering baking mine in a small springform pan so it can't spread.

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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