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[paxamicus AT earthlink.net]

It might be. It might be your kitchen is warm and your second rising  
is going too fast.

I think the trick with bread is a long slow cool rise.


On Oct 31, 2008, at 5:04 PM, Lisa K.V. Perry wrote:

> 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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