Better without the breadmaker- they all leave a hole in the base of the loaf by merit of the dough-mixer mechanism. So a dutch oven, what is that exactly?QRM wrote:Watch the video link on my Original message, no kneading/machines required they call it 5 minute bread, which is a bit misleading, OK it take about 5 mins to prepare but you have to wait a day before you can eat it.
Yeah but cornmeal's the same as polenta yeah?road.not.taken wrote:Cornmeal is a lot more like grits. It's the grainy stuff on the bottom of a nicely baked loaf of bread (or pizza for that matter) which prevents it from sticking and burning. Corn flour is much more finely ground. They are not interchangeable. I always buy my cornmeal at Tanglin or just about any another Cold Storage. Look for some in the Bob's Red Mills section.
Basically a metal or clay pot with a lid I used one of those le cresse (sp) pots.ozchick wrote:So a dutch oven, what is that exactly?
I still dont know, It was all getting a bit complicated so I found a packet of "American cornmeal" It did the trick.ozchick wrote: Yeah but cornmeal's the same as polenta yeah?
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