you whooooo....calling Michelle S

16 years ago

Your wish is my comand!

"I am anxious to see how the bread turns out! I'd also like to see how English Muffins work with the 2 stones...bet they would bake to perfection!!

Michelle

The No-Knead baked w/the 2 stones, judge for yourself!

However, the EM's, not to sure about doing it this way, I like them better on the grill pan. See if you can tell which one was baked on the stone.... I did flipped it several times. Still looks like a bun though.

But "Boy Oh Boy", the nooks & crannies are sooo good.... drastic difference is evident from my last batch done on the grill pan. I'm the only one home at the moment, and I don't want to cut into another, I'd have to eat that too!

Lucy

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Comments (6)

msafirstein
16 years ago
Boy, you've been busy!!!

Your bread looks wonderful!!!!!!!!!! WOW!!!!!!!!!!!

It does sort of look like a bun. And look at how much it rose compared to the grilled EMs. The bubbles and nooks look fabulous though probably due to the rise!!

I am making my EMs tomorrow and I will post the pictures. I will bake on my new baking stone with the your 2-stone method and try some with Muffin rings and see if it makes a difference.

I've got to make some No-knead bread too. I want to have some good sd for my Thanksgiving dressing.

Michelle
lucyny
Original Author
16 years ago
Michelle,
Frankly, I was just too curious and I felt compelled to experimenting with the double stones once again. I made one recipe of the No-Knead dough & took 4 scoops of that dough to make the EM's.

The bread was greatly improved as seen by the color & the texture defiantly benefited by this procedure as well.

My next venture will be making some italian artisan loaves & maybe some french bread. I'm so thrilled with the results I've had. It's like having a brick oven in my kitchen; or as close to one I'll ever have.

Have fun using the baking stones, & I look forward to seeing your photo's.

Lucy
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earthlydelights
16 years ago
lucy, that bread looks incredible. i'd love to dip a piece in some good OO. and what do you guys mean by two stones?

michelle...are you back or didn't you leave yet?

maryanne
msafirstein
16 years ago
.are you back or didn't you leave yet

Well, I haven't left for OH yet and now probably won't until after TG! One of my cats is sick and the Dr. can not figure out what is wrong. So far the bill is over $500! He seems to be doing better now, but it bothers me that we don't know what is wrong.

what do you guys mean by two stones

Lucy found this cool idea to bake on 1 stone and put another stone on a higher rack for radiant heat. Lucy's 2-stone experiments have been very successful.

I bought 2 rectangular stones last night and will try out the 2-stone method tomorrow. I will be making sd EMs and Semolina bread. But I mistakenly added some sd starter to the semolina dough so it will be no-knead sd semolina bread. ;))

Michelle
chase_gw
16 years ago
Lucy it all looks so yummy!!

I'm confused on one thing. The No Knead recipes that I can locate on the forum calls for cooking the bread in a heavy casserole dish. Did you bake the bread and the English Muffin directly on the bottom stone without a casserole ?

Thanks
lucyny
Original Author
16 years ago
Chase,
I had one stone at the lowest position, because the container was taller, the upper stone was sitting higher above than it was for the pizza. I just took a look, as it's still in position since yesterday. It's sitting the next to the last rack position above.

I baked the No Knead in a heavy casserole that I placed directly on the stone. I was concerned & took a peek approx. 15-18 min. into the baking and all looked well. At 30 min. into the baking, that's when I removed the lid & continued for another 17-20 min.

However, the EM was baked directly on the stone, which didn't work out so well..

Lucy

you whooooo....calling Michelle S

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