Hi Linda,
The dutch oven you used is very heavy duty and retains a lot of heat
and is slow to cool down. This could be the problem;maybe a little
less temp,say 475 or 450. I haven't viewed the recipe so I don't
know the reason for the excessive heat.
Laverne
--- In [email protected], [EMAIL PROTECTED] wrote:
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> I tried making no-knead bread yesterday in a LeCreuset dutch oven.
The top crust was crunchy, the inside perfect. However, the bottom
burned. I followed the instructions exactly: pre-heated 500 degree
oven and pan; 500 degrees for 30 minutes, then 450 degrees for 15
minutes.? Can someone tell me how to avoid the bottom crust burning?
> Thanks.
> Linda
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> -----Original Message-----
> From: Rhenda Pence <[EMAIL PROTECTED]>
> To: [email protected]
> Sent: Wed, 13 Jun 2007 9:42 pm
> Subject: Re: [BREAD-RECIPE] No Knead Bread
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> Thanks a bunch! Looks like a pretty good site to poke around in.
Bookmarked!
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> Rhenda
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> robert frazier <[EMAIL PROTECTED]> wrote:
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> try this site.there's a video!
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> http://www.breadtopia.com/
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> Rhenda Pence <[EMAIL PROTECTED]> wrote: Never heard of it, myself.
Is it yeast bread? How'd it taste? Please, do share!! :-)
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> Rhenda
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> yeastpuppet <[EMAIL PROTECTED]> wrote:
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> I just got done making a loaf of no knead bread. I can't find any
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> info about this bread in this group. Has anyone here tried making
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> this bread yet? It came out so nice, it looked like a picture in a
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> recipe book.
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> YP
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> If more of us valued food and cheer and song above hoarded gold, it
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> ~J.R.R. Tolkien
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> Rhenda
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> If more of us valued food and cheer and song above hoarded gold, it
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> ~J.R.R. Tolkien
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> Rhenda
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