I Tried, But It Died - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: I Tried, But It Died (/showthread.php?tid=45658)

I Tried, But It Died - bjcotton - 12-29-2007 I began my 18-Hour bread last night. I added 1 cup Rye flour instead of 3 All-purp. In addition, I added 1Tbs Johnny's Garlic Spread & Seasoning [dry mixture]. Turned on the oven for a while to warm up the kitchen and with the dough mixture covered went about my business. When I took a peek about 8 this morning [making it 18 hours] it was flatter than a pancake. I thought it smelled good, so I'd add the extra flour and even if it didn't rise I bake it anyway. That's where I am now. I'll let you know how it turns out. Re: I Tried, But It Died - luvnit - 12-29-2007 I need help too! I made a sourdough last night that just wouldn't rise. It was also the 18 hour bread. Maybe you, or someone else, has some advice for me. Here is a picture of my loaf. It tasted great, smelled great, but just never got more than about 2 inches high. Re: I Tried, But It Died - cjs - 12-29-2007 Billy, have you ever tried the 18 hour without screwing with it????? I would suggest you do that first before you play. See how the method works, then add one thing at a time... Rye flour is so heavy...Did the dough look bubbly at 8 a.m. this a.m.? maryann, you've made this so often, I can't imagine what might have gone wrong for you... (BUT I'M NO BAKER!!) Re: I Tried, But It Died - bjcotton - 12-29-2007 Of course I have Jean! It was tasty, but nothing special. Everyone else said it was special so I thought I'd try it again. Last time I just dumped it on a pizza stone, this time it's in a cast iron skillet. Re: I Tried, But It Died - pjcooks - 12-29-2007 Okay, Laura and Billy, my only attempt resulted in a big mess way back when. Remember the No Knead, No Eat Bread? My pan was giving off fumes in a 475 oven so I knocked it down until it stopped fuming. Had to keep it in the oven a long time, it was hard as a rock. I'm going to give it a try when I get my nerve up, now that I have a pan that can go to 480. While I'm sorry for your losses well, I was going to say, I'm glad I'm not the only one who screwed this up but that wouldn't be very nice now, would it PJ Re: I Tried, But It Died - bjcotton - 12-29-2007 Here it is. The recipe says 450 for 30 minutes...it was 20 minutes and the top was cracking...then 15-20 minutes with the lid off...10 minutes and it was starting to burn. Don't know if it's done, but I'll find out shortly. Re: I Tried, But It Died - luvnit - 12-29-2007 I usually do a plain loaf and have never done a sourdough before. Any sourdough tips out there for this 18 hour recipe? I'd sure appreciate it. My questions about the sourdough: How much sourdough starter do you use? Do you let it rise the same amount of time? Do you still add yeast? My batter seems to get runnier during the rise, does yours? Do you use a smaller Dutch oven to prevent the dough from spreading? Do you still do the second rise? That's really when mine went flat. Otherwise I will stick to the regular recipe. The regular turns out just wonderful for me. See!!! Regular 18 hour bread Re: I Tried, But It Died - Harborwitch - 12-29-2007 See the sourdough starter thread - and check out the Sourdough section on Breadtopia.com, he has a great video on it. Also - the hint about rising the bread on the parchment and easing it into the container you're going to bake it in really helps - the dough doesn't loose any of it's rise that way. Re: I Tried, But It Died - bjcotton - 12-29-2007 The bread I made today actually turned out pretty good. The crust was harder than hell, but it was tasty inside. Re: I Tried, But It Died - Harborwitch - 12-29-2007 That's all that counts Honey, "tasty as hell" is why we do it!