Bryanna
Owner/Moderator
1982 posts
Jan 28, 2007
4:58 PM
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Read all about it on my blog at:
http://veganfeastkitchen.blogspot.com/
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Debbie
1296 posts
Jan 30, 2007
8:55 AM
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Hi Bryanna,
I posted the same thing in your blog:
Wow! Looks good! I don't have enamel pot, I will have to use my clay pot. Should I put parchment paper as a lining when I baked in my clay pot? You soaked your clay pot in water first, right?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1983 posts
Jan 30, 2007
3:54 PM
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Hi,Debbie! Been wondering how you are these days!
I did soak the pot first, but then you have to put it in the oven empty while the oven heats up for 1/2 an hour. You don't need to line the pot with anything-- trust me, it won't stick! I think the fact that the pot is really hot helps.
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Debbie
1297 posts
Jan 30, 2007
4:59 PM
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Hi Bryanna,
I am still recovering from a recent chest cold. I found a vegan naturopath I was recommended by a few people. His name is Dr. Schulze and resides in Marina Del Rey, CA. I wonder if anyone heard of him. www.herbdoc.com I have been taking his Superfood powder supplement to put in a smoothie for the last 3 mornings and I like it. It seems to give me energy.
Mitchell likes this kind of bread. I will try it since it seems so easy. I will let you know the result.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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luv2bead
24 posts
Jan 31, 2007
1:47 PM
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i have a cloche. can i use that instead of a clay pot?
jacqueline
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Bryanna
Owner/Moderator
1984 posts
Jan 31, 2007
4:00 PM
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Probably-- I have a homemade one which I am going to try as well.
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Dori
417 posts
Feb 02, 2007
4:47 AM
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I like that you made this in the clay pot. I have been watching carious blogs post their no-knead bread results and been wishing to start some... I think this weekend I'm going to give it a shot. Looks scrumptious!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Bryanna
Owner/Moderator
1990 posts
Feb 02, 2007
6:33 AM
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I did prefer the one made in the cast iron pot, though.
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Debbie
1300 posts
Feb 04, 2007
2:13 PM
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Hi everyone,
THIS IS AMAZING BREAD! I just finished baking it and the result is just GRRREEATT! This is the best crusty bread I ever had and it is so easy to make. We both have 2 slices of warm bread after it came out of the over. Couldn't resist! Too bad, did you say, that it didn't work with whole wheat flour, Bryanna?
I have been cooking like crazy this weekend after I am energized again. From the newsletter, I made Braised Steaks, Smoky Sausage Potato Chowder, Roly Poly, Coq Au Vin, an extra seitan steak for freezing, the Balinese inspired 'chicken' salad, and this amazing crusty bread. I feel so hot from cooking today...he he... We have a warm day in Calif. today. I don't have to cook anything for next week, our work week.
I used the clay pot cooker, soaked it in water, then, put it in the cold over and heat it up for 30 minutes before I put the dough in. You are right, it didn't stick at all without any lining. In fact, the bottom of the bread is roasty like it is baked in a brick oven. Really yummy!
Mitchell said that it took 24 hours to make this bread! True, but I hardly do anything during the 18 hours.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
1302 posts
Feb 04, 2007
2:22 PM
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BTW, I want to add that this bread is crusty but the inside is soft. So it is not like baquette but more like Ciabata?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1996 posts
Feb 04, 2007
6:08 PM
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So glad you are better, Debbie, and cooking up a storm! Glad the bread turned out! I will work on a half wholewheat version!
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