Comments on: Thanks For Subscribing http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Thu, 09 Feb 2012 12:29:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Claire http://www.breadtopia.com/thank-you/comment-page-3/#comment-108853 Claire Thu, 02 Feb 2012 01:07:07 +0000 http://breadtopia.com/thank-you/#comment-108853 thankyou Sherry I will surely try it. my oven overbakes the bread at 500 for 30 min I am trying different bakers and times till I get the crust I want. the cast iron makes the toughest crust of all! I was too afraid to preheat an empty clay! thankyou Sherry
I will surely try it.
my oven overbakes the bread at 500 for 30 min
I am trying different bakers and times till I get the crust I want.
the cast iron makes the toughest crust of all!
I was too afraid to preheat an empty clay!

]]> By: Sherry http://www.breadtopia.com/thank-you/comment-page-3/#comment-108852 Sherry Thu, 02 Feb 2012 00:52:01 +0000 http://breadtopia.com/thank-you/#comment-108852 Claire, re: yr. 2/01 post...I have a 25 y/oval Schlemmertopf (glazed on the bottom only) and upon checking the instr. booklet that came w/it. I found these golden rules about its use 1. Before each use soak the LID for 10 Mins. in water. (If new, soak for 30 mins the 1st time only,then only 10 mins ea. time you use it. 2. Do not add cold liquids during cooking time. 3. Do not use abrasives to clean. only mild dish soap. 4. Start cooking process in an oven that had NOT been preheated. I made my first NK bread in it today (using KA All Purpose flour) and after the 2nd rise in a covered bowl for 2 hrs. I then sprayed the pot with a light coat of olive oil & put the bread in the 'cold' Schlemmertopf in a cold oven with the top on and turned the oven on to 45o degrees. When the temp. reached 450 I started the timer for 30 mins and baked the bread. It was done perfectly at the end of 30 mins. (my old therm. showed 220 degrees in the middle of the bread) It looked beautiful. At this point I then took the top off and cooked it an add'n. 15 mins to brown it more. I wish I hadn't cooked this add'n. 15 mins. as the crust got a little too hard for my liking, (had trouble slicing it) but the inside was perfect. The bread did not stick at all. I'll be making another test loaf tomorrow & I will try taking it out after 30 mins. with NO additional cooking. I think a softer crust will be more t0 our liking. I'm learning claire, but I hope this infor. helps you. Regards, Sherry Claire, re: yr. 2/01 post…I have a 25 y/oval Schlemmertopf (glazed on the bottom only) and upon checking the instr. booklet that came w/it. I found these golden rules about its use
1. Before each use soak the LID for 10 Mins. in water. (If new, soak for 30 mins the 1st time only,then only 10 mins ea. time you use it.
2. Do not add cold liquids during cooking time.
3. Do not use abrasives to clean. only mild dish soap.
4. Start cooking process in an oven that had NOT been preheated.
I made my first NK bread in it today (using KA All Purpose flour) and after the 2nd rise in a covered bowl for 2 hrs. I then sprayed the pot with a light coat of olive oil & put the bread in the ‘cold’ Schlemmertopf in a cold oven with the top on and turned the oven on to 45o degrees. When the temp. reached 450 I started the timer for 30 mins and baked the bread. It was done perfectly at the end of 30 mins. (my old therm. showed 220 degrees in the middle of the bread) It looked beautiful. At this point I then took the top off and cooked it an add’n. 15 mins to brown it more. I wish I hadn’t cooked this add’n. 15 mins. as the crust got a little too hard for my liking, (had trouble slicing it) but the inside was perfect. The bread did not stick at all. I’ll be making another test loaf tomorrow & I will try taking it out after 30 mins. with NO additional cooking. I think a softer crust will be more t0 our liking.
I’m learning claire, but I hope this infor. helps you.
Regards,
Sherry

]]> By: Claire http://www.breadtopia.com/thank-you/comment-page-3/#comment-108684 Claire Wed, 01 Feb 2012 13:26:49 +0000 http://breadtopia.com/thank-you/#comment-108684 I have been enjoying your site and blog, thankyou for providing this. I have a schlemmertopf with a glazed inside; bottom only. For the no-knead bread, should I soak this before the pre-heat? or heat it dry? prior to this, I have been using either a Le Cruset dutch oven or my iron oval small roaster. I want to see if the clay makes a different crust. thanks again I have been enjoying your site and blog, thankyou for providing this.
I have a schlemmertopf with a glazed inside; bottom only. For the no-knead bread, should I soak this before the pre-heat? or heat it dry?
prior to this, I have been using either a Le Cruset dutch oven or my iron oval small roaster. I want to see if the clay makes a different crust.
thanks again

]]> By: Sherry http://www.breadtopia.com/thank-you/comment-page-3/#comment-108080 Sherry Mon, 30 Jan 2012 13:17:05 +0000 http://breadtopia.com/thank-you/#comment-108080 Dear Breadtopia, Well I made a FLATBREAD for dinner last night for just my husband and me. My first mistake was trying to mix it w/my small elec. mixer. The dough crawled up into the beater connection hols. big mess. I should have maybe sprayed the beaters with Pam first. I'll try that next time. then I probably made my 2nd mistake by putting it into a 11 x 9 four sided pan. This did not create flatbread as it rose way too high. (I used 1 TBSP. of Rapid Rise yeast as the recipe called for). I probably should have put it on a flat baking sheet so it could spread out & be thin like a Pizza Hut crust would be. But, I'm counting it as a learning experience. Since this made way too much bread for 2 people could I keep this dough in the refrig. and just take out a small portion all week to bake just enough for 2 for dinner each night?_________ I also would like to comment on Julia's Jan. 18 post. With all due respect, I do not believe this is the proper forum to express your religeous views. This website is viewed by a very diverse people all around the world with many differing views on Religion. I'm sure Breadtopia would not want to express their views on this subject through their logo for fear of offending any group of people who are only interested in learning about 'Bread'. Religion is a very personal thing and your own beliefs on these matters should be practiced at Home and not be interjected in a universally read Bread-making Website. Dear Breadtopia, Well I made a FLATBREAD for dinner last night for just my husband and me. My first mistake was trying to mix it w/my small elec. mixer. The dough crawled up into the beater connection hols. big mess. I should have maybe sprayed the beaters with Pam first. I’ll try that next time. then I probably made my 2nd mistake by putting it into a 11 x 9 four sided pan. This did not create flatbread as it rose way too high. (I used 1 TBSP. of Rapid Rise yeast as the recipe called for). I probably should have put it on a flat baking sheet so it could spread out & be thin like a Pizza Hut crust would be. But, I’m counting it as a learning experience.
Since this made way too much bread for 2 people could I keep this dough in the refrig. and just take out a small portion all week to bake just enough for 2 for dinner each night?_________

I also would like to comment on Julia’s Jan. 18 post. With all due respect, I do not believe this is the proper forum to express your religeous views. This website is viewed by a very diverse people all around the world with many differing views on Religion. I’m sure Breadtopia would not want to express their views on this subject through their logo for fear of offending any group of people who are only interested in learning about ‘Bread’. Religion is a very personal thing and your own beliefs on these matters should be practiced at Home and not be interjected in a universally read Bread-making Website.

]]> By: Sherry http://www.breadtopia.com/thank-you/comment-page-3/#comment-107944 Sherry Sun, 29 Jan 2012 20:42:30 +0000 http://breadtopia.com/thank-you/#comment-107944 Dear Breadtopia, pls. indulge me w/one more question. I love the look of the Coiled Bread Proofing Basket, just not sure what purpose they serve? Do they just put a nice coiled design on the bread & wouldn't that be negated if you lined it with something? Doesn't dough get down in the crevices of the coil & stick without a liner?. I thought I remembered seeing that you can't wash them with soap (only use water) Couldn't you just use a plain old large glass bowl for this step ? Thank you, Sherry Dear Breadtopia, pls. indulge me w/one more question.
I love the look of the Coiled Bread Proofing Basket, just not sure what purpose they serve? Do they just put a nice coiled design on the bread & wouldn’t that be negated if you lined it with something?
Doesn’t dough get down in the crevices of the coil & stick without a liner?. I thought I remembered seeing that you can’t wash them with soap (only use water)
Couldn’t you just use a plain old large glass bowl for this step ?
Thank you, Sherry

]]> By: Sherry http://www.breadtopia.com/thank-you/comment-page-3/#comment-107941 Sherry Sun, 29 Jan 2012 20:08:56 +0000 http://breadtopia.com/thank-you/#comment-107941 Dear Breadtopia, I am so excited to find your site. I'm getting all my supplies together to start making my very first NK bread. Lo & behold I found a beautiful 25 year old large Romertopf Oval covered baker in the top of my cabinet. I think it will be what I need, but I have a quest? do I soak the whole thing in water? if so how long? Can it by put in a hot oven with nothing in it to preheat w/o fear of cracking?_____. If so Should it be sprayed with a no stick cooking oil while it is preheating or how do I keep the bread from sticking?______ I also purchased a Round 4 qt. covered Stonewear pot from Target for $19.99 that says it is oven safe to 500 degrees. Do you think this would be better for my first attempt. Pls. answer same questions as above re: sticking for this pot.?_____ I bought & Returned a Lodge Cast Iron 5 qt.Covered Dutch Oven, as it was so heavy I couldn't manage it & I thought weight, use & care were too much for the cast iron (for me anyhow). I'm stressing over what cooking pot is the best and wether to preheat in that hot oven without fear of cracking or stuck bread.... Pls. help! Dear Breadtopia, I am so excited to find your site. I’m getting all my supplies together to start making my very first NK bread. Lo & behold I found a beautiful 25 year old large Romertopf Oval covered baker in the top of my cabinet. I think it will be what I need, but I have a quest?
do I soak the whole thing in water? if so how long? Can it by put in a hot oven with nothing in it to preheat w/o fear of cracking?_____.
If so Should it be sprayed with a no stick cooking oil while it is preheating or how do I keep the bread from sticking?______
I also purchased a Round 4 qt. covered Stonewear pot from Target for $19.99 that says it is oven safe to 500 degrees. Do you think this would be better for my first attempt. Pls. answer same questions as above re: sticking for this pot.?_____
I bought & Returned a Lodge Cast Iron 5 qt.Covered Dutch Oven, as it was so heavy I couldn’t manage it & I thought weight, use & care were too much for the cast iron (for me anyhow).
I’m stressing over what cooking pot is the best and wether to preheat in that hot oven without fear of cracking or stuck bread…. Pls. help!

]]> By: Deb http://www.breadtopia.com/thank-you/comment-page-3/#comment-107368 Deb Wed, 25 Jan 2012 20:46:33 +0000 http://breadtopia.com/thank-you/#comment-107368 Hello to all. I'm new here . I just typed in flat bread recipe and found your site. I hope I can find a flat bread recipe. I love baking bread from scrach and using my hands not the bread machine. I live at 7200 feet and it took me a while to figure out how to bake this high up but when I figured it out I just baked to my hearts contint and I still bake sometimes in the summer time when ist hot and sometimes in the winter time when its cold and windy. But I feel in love with the flat bread so now I need to find a really good recipe. Hello to all. I’m new here . I just typed in flat bread recipe and found your site. I hope I can find a flat bread recipe. I love baking bread from scrach and using my hands not the bread machine. I live at 7200 feet and it took me a while to figure out how to bake this high up but when I figured it out I just baked to my hearts contint and I still bake sometimes in the summer time when ist hot and sometimes in the winter time when its cold and windy. But I feel in love with the flat bread so now I need to find a really good recipe.

]]> By: Julia http://www.breadtopia.com/thank-you/comment-page-3/#comment-106104 Julia Wed, 18 Jan 2012 07:44:29 +0000 http://breadtopia.com/thank-you/#comment-106104 Dear Eric and Madeleine! Thanks for sharing your expertise with us, we're enjoy and benefit from your videos! But there is lack of something important on your site. I am suggesting to use this blessing as a slogan. "Blessed are you, LORD, our God, King of the universe, who brings forth bread from the earth." I believe, that prior to everything, all humans should appreciate an original cause. He deserve it. Best, Julia Dear Eric and Madeleine! Thanks for sharing your expertise with us, we’re enjoy and benefit from your videos! But there is lack of something important on your site.
I am suggesting to use this blessing as a slogan.
“Blessed are you, LORD, our God, King of the universe, who brings forth bread from the earth.” I believe, that prior to everything, all humans should appreciate an original cause. He deserve it.
Best, Julia

]]> By: Breadtopia http://www.breadtopia.com/thank-you/comment-page-3/#comment-102633 Breadtopia Tue, 03 Jan 2012 21:04:57 +0000 http://breadtopia.com/thank-you/#comment-102633 Sounds good to me. Sounds good to me.

]]> By: Gary http://www.breadtopia.com/thank-you/comment-page-3/#comment-102604 Gary Tue, 03 Jan 2012 19:29:01 +0000 http://breadtopia.com/thank-you/#comment-102604 I successfully revived a neglected starter of over several months. It seems as healthy as the original and doubles in about 2-3 hours. My concern is how the neglect has effected the quality and flavor of the yeast. I successfully revived a neglected starter of over several months. It seems as healthy as the original and doubles in about 2-3 hours. My concern is how the neglect has effected the quality and flavor of the yeast.

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