My first no knead bread attempt

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cheers and thank you againThis will work. I have a ceramic terra cotta Romertopf pot but have not used it for this bread. For this recipe, the pot needs to be very hot before the bread goes inside. I would be concerned that the pot wouldn't do very well with cold dough dropped into it. I would be afraid it might crack. Maybe if you wet it... Pastorio

Reply to
Bob (this one)
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"Bob (this one)" wrote in news: snipped-for-privacy@corp.supernews.com:

Sorta.........

chacun à son goût

Which is why they are good for when you're out camping etc.

Reply to
PeterL

Merci bien, Pierre. Il etait une plaisanterie. Comment dites-vous "whoosh" en Australie?

Of course. But that wasn't the subject.

Pastorio

Reply to
Bob (this one)

"Bob (this one)" wrote in news:12nujpuprv3sk42 @corp.supernews.com:

Whatever.

No. It was 'no knead bread'........ which is what damper is.

Reply to
PeterL

Has anyone actually Pyrex to bake this with this high heat. (450 degrees) It seems that the wet dough would crack the Pyrex. I used a 2qt Crueset and it seems too small.

Reply to
James L. Davidson

I found a site on the web that stated that the company that makes Pyrex has changed the formulation. The old stuff was pretty safe when you put cold into a hot Pyrex dish, but the new stuff is supposedly dangerous and may shatter. I don't know any more about this, and I don't use Pyrex for bread baking, but if you do, you should check it out.

Barry

Reply to
barry

I had a pyrex dish shatter from thermal shock once. It's \ definitely something to be aware of.

In this case though, cooking bread in it at 450 F won't be a problem. They're designed for that temp and the wet dough isn't a factor.

Reply to
Reg

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> cheers and thank you again>> Pandora>

Yes, the pot is nice and the chicken which you cook there comes very tasty, because the flavour stay inside. BTW Thank you. I will try. If the bread will come out longer, I will it more :DDDDDDDDD Cheers pandora

Reply to
Pandora

"Merryb" ha scritto nel messaggio news: snipped-for-privacy@l12g2000cwl.googlegroups.com...

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> cheers and thank you again>> Pandora> That would work well, altho you will need to make it a different shape > to fit in Thank you very much. I Am so glad you say so!

Reply to
Pandora

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> cheers and thank you again>> This will work. I have a ceramic terra cotta Romertopf pot but have not > used it for this bread. For this recipe, the pot needs to be very hot > before the bread goes inside. I would be concerned that the pot wouldn't > do very well with cold dough dropped into it. I would be afraid it might > crack. Maybe if you wet it...>

Ohhhh! Bob! But dough is not so cold ! It is at room temperature, it doesn't come out from fridge. I hope it doesn't break and if it happens I will jump from the window for desperation :DDDDDDDDDDDDDDDDDDDDDDDDD But I Am courageous and I will try. I will start perhaps this evening, or tomorrow. I will let you know.

Reply to
Pandora

LOL

Reply to
Ophelia

It's worth reading this page on the Pyrex website and this page on the USA Consumer Affairs website.

Reply to
Bruce

Mary

Reply to
Mary Fisher

:-)

I'm not keen on soda bread, it gives me indigestion these days, but damper no-knead bread is eminently suitable for entertaining, educating and fuelling campers, especially young ones.

Mary

Reply to
Mary Fisher

"Mary Fisher" wrote in news:457fe582$0$764$ snipped-for-privacy@master.news.zetnet.net:

[Slipping into Aussie Ocker mode.....}

Bonzer cobber!!!!

:-)

Reply to
PeterL

I'm sure that's complimentary but I don't speak Aussie :-)

Mary

>
Reply to
Mary Fisher

Hi Mary. Are you going to tell us how you make your salami?

Reply to
Ophelia

Hmm - is that close to fair dinkum tucker?

Reply to
Dave Bell

Dave Bell wrote in news: snipped-for-privacy@shell2.bayarea.net:

Not even close!! :-)

Reply to
PeterL

"Mary Fisher" wrote in news:45801d78$0$758 $ snipped-for-privacy@master.news.zetnet.net:

(Another version...)

Good on ya, mate!!

Reply to
PeterL

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