On Sun, 02 Jan 2011 17:12:11 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Kalmia > wrote:
>
>> They sent me home with a bread recipe you do in a heavy Dutch oven.
>> Can't wait to try it.
>
>Sounds like the one Mark Bittman wrote about in the NYTimes four years
>ago. http://www.nytimes.com/2006/11/08/dining/08mini.html I couldn't
>think that hard to figure out when I should start it so it was ready to
>bake when I wanted to bake it. Let us know how it works for you.

I'm confused already.<g> Either I'm not understanding the
chemistry-- or there is something missing in the recipe.

Maybe someone who understands this stuff will explain it.

The recipe uses 1/4tsp of yeast, 3 cups flour & 1 5/8C of water & 1
1/4 tsp salt.

Directions say to let rise in a covered bowl at room temp for 18hours.
Surface will be bubbly when it is ready.
Then roll out onto a floured surface. Fold on itself a couple times-
cover with plastic and let rest 15 minutes.

"gently and quickly shape dough into a ball" Cover with a floured
towel-- then another towel.

And it is supposed to double in size in 2 hours. Really? Did the
'folding a couple of times', the ball shape, or the extra tiny bits of
flour make it suddenly rise?

How much should I expect it to have risen in the 18 hours of the first
rise?

Read the article first as it sure makes it sound easy-- and it looks
like the result is something I've been trying for for a while.

But the recipe is here;
http://www.nytimes.com/2006/11/08/di...tml?ref=dining

Thanks-
Jim