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I have been baking no-knead bread in a heavy porcelain 2-qt.soufflé dish with a glass lid with great success and consistent crust on all sides. My recipe is based on Jim Lahey's magical recipe at http://cooking.nytimes.com/recipes/11376-no-knead-bread but I use only 1 1/2 cups water, 1 cup white whole wheat flour, 2 cups of bread flour,1 1/4 tsp. ...


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The problem is that the dough is so moist on most no-knead breads, that the weight of the bread itself will crush down, leading to a difference in texture between the top and bottom of the loaf. I suspect that's the reason that they often tell you to bake them in a pre-heated cast iron pot -- so that the bottom will set before the warmth of the oven causes ...


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I've made lasagna several times with homemade egg pasta. The pasta cooks in the steam generated by the ingredients you're baking and there is no need to blanch, parcook or do anything to the homemade pasta before using it in your recipe. The noodles can be quite fragile and moving them around once they are cooked can easily tear them or stretch them out to ...



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