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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