Has anyone actually Pyrex to bake this with this high heat. (450 degrees) It
seems that the wet dough would crack the Pyrex.
I used a 2qt Crueset and it seems too small.


"PeterL" > wrote in message
...
> "Bob (this one)" > wrote in news:12nujpuprv3sk42
> @corp.supernews.com:
>
>> PeterL wrote:
>>> "Bob (this one)" > wrote
>>>
>>>> PeterL wrote:
>>>>> Ravenlynne > wrote
>>>>>
>>>>>> This is my first attempt at the NYT no knead bread recipe. I
>>>>>> started yesterday at noon with the exact recipe. At 9 am this
>>>>>> morning I started the dough on it's 2nd rise.
>>>>>
>>>>> *Two* days to make one loaf???!!!
>>>>> I'd rather do a light knead and get the job done ASAP :-)
>> >
>>>> Chacun a son dough (sorta).
>>>
>>> Sorta.........
>>>
>>> chacun � son go�t
>>
>> Merci bien, Pierre. Il etait une plaisanterie. Comment
>> dites-vous "whoosh" en Australie?
>
>
> Whatever.
>
>
>>
>>>>> Try this one........
>>>>> http://www.globalgourmet.com/food/eg...97/damper.html
>>>>> or this lot.....
>>>>> http://www.frogandtoad.com.au/home/food5.html
>>>> They're ok, but not a yeast bread, so it'll be missing the
>>>> complex flavors that come from long rises. Damper won't give
>>>> a texture anywhere near this bread. Nothing wrong with it,
>>>> just a different critter.
>>>
>>> Which is why they are good for when you're out camping etc.
>>
>> Of course. But that wasn't the subject.
>>
>
>
> No. It was 'no knead bread'........ which is what damper is.
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> 'Enjoy today, it was paid for by a veteran'
>
> http://www.beccycole.com/albums/vide...ter_girl.shtml
>