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["Lisa K.V. Perry" <lisakvperry AT gmail.com>]

On Fri, Oct 31, 2008 at 12:19 PM, <paxamicus AT earthlink.net> wrote:

> Did you try it?
>
> I made the mistake a while back of buying a Lodge enameled cast iron
> dutch oven. It was a waste of money, but before I turn it into
> something else, like a lamb feeder, I'm going to try this no-knead 18
> hour rise recipe in it.
> I cannot find my load shaped plain old cast iron oven anywhere.


We ended up making a pan of peanut butter bar cookies, so baked the loaf of
bread at the same time.

A question though, probably a stupid one. My bread had risen (twice) and
looked like it would be a beautiful loaf. I put it in the oven where it fell
an inch or so while baking. It didn't completely cave in, but what's the
problem? I have fresh yeast. This has happened with each loaf of bread I've
made. Is it the movement from getting it into the oven?

lkvp

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