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Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group |
grasswire (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 04:31 PM Original message |
Is anyone baking Ain5 right on parchment paper? |
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Lucinda (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 04:34 PM Response to Original message |
1. Yup. I don't use cornmeal at all. |
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grasswire (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 05:47 PM Response to Reply #1 |
3. how raised should this loaf look at the end of an hour? |
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Lucinda (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 07:19 PM Response to Reply #3 |
5. I don't remember a HUGE change on the final rise. The extra lift came when baking. |
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troubleinwinter (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 08:44 PM Response to Reply #5 |
7. I find the same thing. |
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troubleinwinter (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 08:53 PM Response to Reply #5 |
9. I actually don't judge it by rise/size. |
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Lucinda (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 09:03 PM Response to Reply #9 |
10. I do set a timer, but it goes in the oven when I get to it. |
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troubleinwinter (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 09:14 PM Response to Reply #10 |
11. I have set it in the unheated oven, too. |
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troubleinwinter (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 05:39 PM Response to Original message |
2. Yes, I have been using it. |
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Tesha (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 05:54 PM Response to Original message |
4. you bet! |
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hippywife (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 07:28 PM Response to Original message |
6. I have been. |
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troubleinwinter (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 08:46 PM Response to Reply #6 |
8. Cornmeal was giving me a tough bottom crust if I used too much. I like the no-cornmeal parchment. |
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Shakespeare (1000+ posts) Send PM | Profile | Ignore | Wed Feb-25-09 10:09 PM Response to Original message |
12. Yep. I've started using parchment for pretty much all baking now. |
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