tag:blogger.com,1999:blog-1300298790008212868.post154699094707280342..comments2023-10-30T07:26:12.866-05:00Comments on gardens by the lake: sunrises and breadkrishttp://www.blogger.com/profile/13717829287358693407noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1300298790008212868.post-91247902376097999652008-01-06T23:35:00.000-06:002008-01-06T23:35:00.000-06:00What a stunning sunrise! WOW!!!! So gorgeous! I...What a stunning sunrise! WOW!!!! So gorgeous! It reminds me of a box of crayons.<BR/><BR/>Cindy at Rosehaven CottageCindy Garber Iversonhttps://www.blogger.com/profile/15543940998038589239noreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-21722408547167813692008-01-06T08:33:00.000-06:002008-01-06T08:33:00.000-06:00That bread looks so good. I cant wait to see if yo...That bread looks so good. I cant wait to see if you continue with this method. <BR/><BR/>Congrats on being a new Grandma. You will have so much fun.<BR/><BR/>Happy New Year ToniTonihttps://www.blogger.com/profile/08146591847762882016noreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-84821054887891721992008-01-05T19:00:00.000-06:002008-01-05T19:00:00.000-06:00Oh your little loaf is so cute. Sounds like an int...Oh your little loaf is so cute. Sounds like an interesting method.. let me know how it goes please.. I don't have a baking stone. We usually let the breadmaker make the dough then bake in a loaf tin or free form on a tray. Your french onion soup sounds lovely.. and what a gorgeous sunset :O)Ginahttps://www.blogger.com/profile/02459177911693288201noreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-55672911117150909652008-01-04T23:22:00.000-06:002008-01-04T23:22:00.000-06:00I do the original no-knead recipe, which is all ov...I do the original no-knead recipe, which is all over the Internets. Three cups bread flour, 2 tsp salt, 1/4 tsp yeast and 1 1/2 cups water. Let it sit covered for 20 hours or so, fold it over a couple times in the bowl and let sit another 2 hours, fold it again and put toppings on, then bake in a preheated pot as Shirley noted. Easy-peasy and delicious.<BR/><BR/><A HREF="http://kittbo.blogspot.com/2006/12/no-knead-bread-step-by-step.html" REL="nofollow">Step by step instructions here</A>Kitthttps://www.blogger.com/profile/16673726727402668186noreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-8933916394228870872008-01-04T22:25:00.000-06:002008-01-04T22:25:00.000-06:00Hi Kris,Just a quick hello to offer my congratulat...Hi Kris,<BR/>Just a quick hello to offer my congratulations on your grandson to be.<BR/>Truly one of life's greatest blessings..<BR/>xoSusiehttps://www.blogger.com/profile/00024132046092264711noreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-75522777391384505532008-01-04T20:50:00.000-06:002008-01-04T20:50:00.000-06:00Kitt and Shirley - thank you. I have the Dutch ov...Kitt and Shirley - thank you. I have the Dutch oven, so tomorrow I'll try that out. I read tonight that another way to avoid the corn meal scorch is to put parchment or Sil-Pat on the baker's stone to keep the loaf from sticking (instead of using cornmeal). I'll no doubt give that a try too! :) The bread I made today had a really nice crust, crumb and flavor - so I'd like to get this to work. Thanks for the suggestions!<BR/><BR/>Lynne - I'm debating about the recipe - I think their book just came out - and I'm guessing the Minneapolis paper will do a review or interview with them and the recipe will be printed. Until then, I kind of hate to. But I'm thinking on it. I think they have a website, so I need to visit that - they might have their basic dough printed there. Stay tuned! :)krishttps://www.blogger.com/profile/13717829287358693407noreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-73503668261034042482008-01-04T19:49:00.000-06:002008-01-04T19:49:00.000-06:00A sure fire way to get a perfect loaf of bread wit...A sure fire way to get a perfect loaf of bread without the scorching is to do as Kitt suggested and invest in a 4 or 5 quart Dutch oven if you don't already have one. Place your dough on a parchment sheet of paper sprayed with PAM and let it rise. Preheat the Dutch oven with its lid in your oven to 450 degrees. Lift the parchment paper with the dough and place in the Dutch oven. Cover. Bake for about 20 minutes. Remove lid and bake until bread temperature reaches 200 degrees, about 5 minutes longer. Voila! A gorgeous loaf of bread. The parchment paper will not burn. You can also put the risen dough directly in the Dutch oven without the parchment paper. You should not oil the Dutch oven. The bread will come out of the oven with no problem. Good luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-39396111334858452542008-01-04T18:55:00.000-06:002008-01-04T18:55:00.000-06:00Kris - the picture of the sunrise is absolutely be...Kris - the picture of the sunrise is absolutely beautiful!<BR/><BR/>I've never baked bread except in a breadmaker from a boxed mix. So I can't help you with the cornmeal problem. But the bread looks delicious. Would you share the recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300298790008212868.post-12053723073765339112008-01-04T17:50:00.000-06:002008-01-04T17:50:00.000-06:00Pretty loaf! (And sunrise, too)I tried using corn ...Pretty loaf! (And sunrise, too)<BR/><BR/>I tried using corn meal and had the same problem, so I switched to wheat bran instead and that doesn't burn as easily. But I also bake in a dutch oven rather than on a stone, and for the last 15-20 minutes I put a cold, upside-down cookie sheet under the pot to cut the heat there a little.Kitthttps://www.blogger.com/profile/16673726727402668186noreply@blogger.com