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Topic: Super Easy No-Knead Homemade Bread  (Read 13526 times)
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jellybellygirl
« Reply #50 on: September 09, 2010 07:07:26 AM »

well, it stuck to the pizza stone even with the corn meal and it's a tad dark, but it's pretty good!  i'll try it again with the remaining dough later.... Smiley
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Riechan
« Reply #51 on: September 09, 2010 08:18:20 AM »

I made a blogpost about it ^^
it's quite fun! lovely bread.
I also have a tip for anyone who's working with fresh yeast instead of dry (like I was)

Firstly do not ever! put salt directly onto fresh yeast, this will stop it from working so your bread isn't going to rise. With using fresh yeast (48 gr), crumble the yeast in a little bowl, add 100 ml handwarm water, 2 tablespoons of flour and 1 spoon of sugar (these are not additional ingredients, I took them from the amount ingredients already in the recipe) Stir is really well. Add the salt and stir some more. Put it away on a warm place and let it sit for about 5 min. Than add it to the flour like said in the recipe.
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« Reply #52 on: September 10, 2010 01:18:21 PM »

I have dough rising for this right now.  Thanks so much for the recipe!

I had a question though.  I notice that you leave the pizza stone at room temp with the dough on it and then put it in the heated oven.  I have always had my pizza stones in my oven with preheating because I heard that they can shatter if they are placed in a hot oven when they are room temp.  Do you have a special stone or did I maybe misread the recipe?  Just wondering!  Thanks!
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« Reply #53 on: September 10, 2010 01:33:26 PM »

Just printed off the recipe so I can try this myself. My MIL makes bread for my other half when he goes up and hes constantly going on how awesome fresh bread is. Lets see if I can do as good of a job!  Wink
Is there anything I can substitute for cornmeal? Like flour? lol
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« Reply #54 on: September 10, 2010 02:14:44 PM »

According to my daughter, who has taken pastry/baking classes, flour should work fine. 
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purplexime
« Reply #55 on: October 25, 2010 04:55:40 PM »

Your bread looks delicious and thank you for taking the time to share the recipe. 
Unfortunately, mine was a disaster.  I made the dough this past Saturday and baked the bread last night.  The dough was very sticky, so I used flour on my hands and it help only a little.  the bread came out flat, rubbery and  no taste.  I followed your recipe and measure carefully, so don't know what went wrong.............  Cry
Any idea?  Huh
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« Reply #56 on: October 25, 2010 06:45:37 PM »

Did it rise in the container? 
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purplexime
« Reply #57 on: October 26, 2010 02:30:20 PM »

Yes, it did rise in the container.  Now I have a bunch of bread and nobody at home wants to eat it. 
What do I do with it?? Help   Cry
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« Reply #58 on: October 30, 2010 07:39:56 AM »

Yes, it did rise in the container.  Now I have a bunch of bread and nobody at home wants to eat it. 
What do I do with it?? Help   Cry
cut it up and de-hydrate it into bread chips!
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« Reply #59 on: March 25, 2013 10:25:31 PM »

I've got this rising! I hope it turns out, I had to go and fiddle with the ingredients. I wanted honey and oat bread, so I subbed honey for the sugar and about 1 1/2 cups old fashioned oats (partially ground up in my food processor) for an equal amount of flour. Also I used bread flour instead of all purpose.
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