tag:blogger.com,1999:blog-6959198644943970312.post6497581327249625302..comments2014-06-24T04:53:50.175-07:00Comments on Scrimpulous: No Knead BreadUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6959198644943970312.post-33694541761423426422011-08-09T02:14:19.999-07:002011-08-09T02:14:19.999-07:00The next dough is getting ready in my kitchen, whe...The next dough is getting ready in my kitchen, when I come home from work I will go for the 2nd attempt. <br />Btw - we have more than just the bread in common, I am on the saving-trip, too. After spending quite a lot during the first half of the year. Have a nice day! PaulaPaulahttps://www.blogger.com/profile/17842556959891396007noreply@blogger.comtag:blogger.com,1999:blog-6959198644943970312.post-67510277710800195582011-08-08T14:16:02.106-07:002011-08-08T14:16:02.106-07:00Oops, forgot to add that I have also baked it at 4...Oops, forgot to add that I have also baked it at 400 at the original baking time and it turned out great.Hollyhttps://www.blogger.com/profile/08112893918654366664noreply@blogger.comtag:blogger.com,1999:blog-6959198644943970312.post-66222363173682773942011-08-08T10:05:51.562-07:002011-08-08T10:05:51.562-07:00Thanks for commenting Paula!
Last time I baked t...Thanks for commenting Paula! <br /><br />Last time I baked this bread I did it for only 15 minutes with the lid and 15 without and it still turned out great. <br /><br />I also just plunked the ball of dough onto a metal pie plate and stuck the lid from my roasting pan over it, it wasn't even sealed and the lid was touching the dough.<br /><br />I don't really see why the original author puts so much importance on the type of pan. <br /><br />Next time I might even try just baking it on a cookie sheet.Hollyhttps://www.blogger.com/profile/08112893918654366664noreply@blogger.comtag:blogger.com,1999:blog-6959198644943970312.post-50578008373152467642011-08-08T05:52:22.739-07:002011-08-08T05:52:22.739-07:00Hi! yesterday I tried the recipe, following the NY...Hi! yesterday I tried the recipe, following the NYT instructions and I should have sticked to your recipe, 20 min was way too long - the whole crust burnt black. :-(<br />I will give it another try.<br /><br />My Le Creuseut has a plastic knob, unfortunately, so I take the Pyrex glass ware instead.<br /><br />I like the round shape of the loaf!Paulahttps://www.blogger.com/profile/17842556959891396007noreply@blogger.com