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Topic: Super Easy No-Knead Homemade Bread  (Read 12374 times)
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MissingWillow
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« Reply #20 on: August 11, 2010 04:32:42 AM »

I just tried this tonight for pizza dough--best pizza yet!  I halved the recipe and used half the dough for 1 pizza.  Bake just the crust on a pre-heated 450 degree pizza stone until it barely starts turning golden, then top and bake until cheese is bubbly.

That is AWESOME!  We don't have a (decent) pizzeria in our small town so I usually drag out my Cuisinart when we're in the mood for pizza.  Next time I'll just open the fridge and grab my bread dough.  Thanks so much for this suggestion! 
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« Reply #21 on: August 11, 2010 08:36:42 AM »

that is an awesome suggestion! Hubby and I like to make personal pizza's so I'd think if we used 1/2 the dough then split it up we'd have enough for a little pizza for each of us.

I made up some dough last night and plan to bake it today. It's been in the fridge overnight. And this may sound weird but I think plain bland dough smells awesome. Smiley
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Eliea
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« Reply #22 on: August 11, 2010 03:57:30 PM »

well pulled it out of the fridge and it's way moist. I can't touch it without it sticking to my hands. But I am unsure if that is due to me not counting my flour and I can't remember if I used 6 or 7 cups of flour. I wound up pouring it out of the bowl on to my cookie sheet to bake it and while flatter than yours it looks like it's baked just fine. I am definitely giving this another try soon! Smiley
Wonder how it would do in a bread pan? Any ideas?
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MissingWillow
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« Reply #23 on: August 11, 2010 04:50:29 PM »

It is a sticky dough, so you may have measured correctly!  Try flouring your hands, that should help.  I'll modify the recipe with this suggestion.  I use a plastic pastry scraper to scoop the dough out of my container then grab and stretch it right onto my cornmeal dusted pizza stone.  I've never baked in a pan because we like the crustiness of the chiabatta shape.  Go for it, it should be a tasty experiment! 
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« Reply #24 on: August 11, 2010 05:40:23 PM »

It is a sticky dough, so you may have measured correctly!  Try flouring your hands, that should help.  I'll modify the recipe with this suggestion.  I use a plastic pastry scraper to scoop the dough out of my container then grab and stretch it right onto my cornmeal dusted pizza stone.  I've never baked in a pan because we like the crustiness of the chiabatta shape.  Go for it, it should be a tasty experiment! 
I floured my hands but it didn't make a difference. It was a bout the consistency of thick glue.
But it tasted good so I'm not complaining. Smiley
I basically poured it and scraped at the same time. lol. But I have just enough for one more smaller loaf I think I'll try it in the small bread pan I have.
I also have a glass casserole dish I want to try and see how that come out. It would make it a bit taller but should still keep it similarly shaped.
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« Reply #25 on: August 13, 2010 12:17:21 PM »

This looks so good!  I am on a bread making kick!  I don't have a pizza stone though Sad Do you think something else would work?
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« Reply #26 on: August 13, 2010 12:59:25 PM »

This looks so good!  I am on a bread making kick!  I don't have a pizza stone though Sad Do you think something else would work?

All I've ever used is my beloved pizza stone.  I tease my girls that they will have to fight over it after I'm gone...  If you try a cookie sheet, make sure you dust it really well with cornmeal. 
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« Reply #27 on: August 13, 2010 02:09:54 PM »

Thanks!  I really need to get a pizza stone.  I had one years ago but I accidentally broke it and never replaced it
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« Reply #28 on: August 13, 2010 05:47:58 PM »

This looks so good!  I am on a bread making kick!  I don't have a pizza stone though Sad Do you think something else would work?
I used a cookie sheet and oiled it before baking. I didn't loose but one tiny piece to the pan out or 3 loaves. But I had it stick after the first batch and I'd forgotten to oil the pan before popping the last one in the oven.
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QuickFlops
« Reply #29 on: August 17, 2010 06:36:46 PM »

I found this link about substituting wheat for white:

http://www.ehow.com/how_2299938_substitute-wholewheat-flour-white.html


Now I have a question...is this using All Purpose Flour?  Huh

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