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by Joseph65 » Fri Apr 11, 2014 9:00 pm
Yes, it was the no knead. I used a Circulon nonstick pot with glass lid lined with Baker's mate non-stick oven liner (comes in a roll like wax paper). I don't have a cast iron pot. I just ordered a couple of 12 bread pans from Amazon. I find the round loaf rustic but hard to cut evenly.
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Joseph65
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by Joseph65 » Mon Apr 14, 2014 8:58 pm
I've been fooling around with the base recipe of the no-knead bread. This time I made it with one cup of whole wheat flour and 2 cups of bread flour and I baked it in a 12 inch bread pan. The loaf didn't rise as much using the increased wheat flour, BUT the taste was decidedly better. A few days from now I'll try upping the amount of yeast and see what that will do for the bread. Oh, total baking time had to be cut to 30 minute and of course it was always uncovered.
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Joseph65
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