Comments on: Trust and Bread

By: megang

megang — Sun, 28 Aug 2011 23:15:54 +0000

Aw, thanks for the feedback/tips, Mary. I’ll try the parchment next time around!

By: Mary

Mary — Sun, 28 Aug 2011 20:39:47 +0000

Just made this bread and it is one gorgeous and delicious, chewy, crunchy loaf! Did a couple of things differently, mostly because I hated the mess of dough in a tea towel. I used a small, oval dutch oven (perfect size to make a beautiful oval loaf). Instead of the second rise in a towel, I inserted parchment paper into my dutch oven and put the dough in that to rise. When it was time to put the dutch oven in the oven, I took out the dough by simply lifting the parchment. Also, I lowered the baking temperature to 425 once I put the dough in the heated dutch oven. Even after lowering the temp, it only took 30 min. for the loaf to reach 190 degrees.

By: megang

megang — Sat, 28 May 2011 01:56:37 +0000

Hi Blakely. You probably don’t want to use all whole wheat flour for this recipe, although I’ve used King Arthur’s White Whole Wheat with much luck. Try that. Let me know what you think!

By: Blakely

Blakely — Thu, 26 May 2011 16:08:07 +0000

Has anyone tried this with all whole wheat flour?

By: Jim

Jim — Mon, 23 May 2011 02:49:52 +0000

Found your blog while looking for how people have had success with Jim Lahey’s method. Thank you for sharing your experience and photos. I’m sure my spine would crack if attempting the yoga pose you describe, but I’m confident the bread will be a winner.

By: megang

megang — Wed, 22 Sep 2010 16:27:52 +0000

Hmm, little oven?

By: Judy

Judy — Wed, 22 Sep 2010 06:22:38 +0000

Oh dear. I dont think my oven goes up to 475F. The mini thing probably goes up to 220C, max?

By: no-knead bread, part 4 « lorigami

no-knead bread, part 4 « lorigami — Mon, 24 May 2010 12:31:45 +0000

[...] For the record, I used this recipe from a sweet spoonful. [...]

By: megang

megang — Mon, 26 Apr 2010 05:18:17 +0000

Hi Staci! Yes, it’s a really amazing food city. I was telling my mom that we should’ve stayed one more night because it’s always so hard to narrow down our restaurant choices to two nights. But easier jaunt up for us than it is for you…I think you’d love the city though. It’s changed a lot in the past few years–one of my new favorite places.

By: megang

megang — Mon, 26 Apr 2010 05:17:11 +0000

Just so you know, Mardi, you can make this in a cast-iron pot, too. It’d be perfect and much, much cheaper than a Le Creuset.
And I promise you’ll be able to swing this recipe–it’s pretty fool proof. Let me know how you like it!