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  • Another first-timer here, did the no-knead recipe but added a bit of olive oil into the mix.
    Possibly reduced the water/hydration a bit too much, not sure. Also used a pyrex casserole dish as I don’t have a cast iron one, but seems to have done the trick.

  • That looks good, and the idea of no-knead sounds right up my alley. Can you share the recipe for this? Particular after the sticky mess of making this potato bread that was finished within 30 minutes of cooling. Need to scale up production.


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  • I used a bastardised version of this one
    dropped the water to about 240ml and added 20ml of olive oil - will probs try 260ml or so of water next time

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