Comments on: Le Creuset Giveaway!

By: Oscar

Oscar — Wed, 12 Dec 2012 02:21:12 +0000

io ho posseduto PS2 e Xbox 1 e ti posso dire che la PS2 non mai riiutsca ad eguagliare al livello tecnico la macchina della microsoft.Sicuramente hanno fatto dei bellissimi giochi su PS2 ma quelli multipiatta se messi a confronto davano sempre la vittoria (e non di poco) alla Xbox..soprattutto considerando che era l’unica ad avere un sistema online funzionante

By: RanchoDeluxe

RanchoDeluxe — Sat, 06 Oct 2012 01:35:50 +0000

Probably too late for some folks but I tried your method w my vintage cast iron Dutch oven. Sprayed that bad boy with some Bak Kleene and got some
life-changing bread. You rock.

By: ruhlman

ruhlman — Tue, 02 Oct 2012 00:08:56 +0000

as long as it’s made by le creuset, it’s the same thing, so get the best price you can find.

By: ruhlman

ruhlman — Tue, 02 Oct 2012 00:07:46 +0000

maybe you’re pot not big enough, or you didn’t use a scale? as john below notes, you can put parchment paper on bottom for sticking issues. I haven’t had any but parchment doesn’t hurt.

By: ruhlman

ruhlman — Tue, 02 Oct 2012 00:06:35 +0000

gosh, you’ve made me happy with this comment. and good for you! congrats! feels good, doesn’t it?!

By: ruhlman

ruhlman — Tue, 02 Oct 2012 00:05:50 +0000

glad it tasted good, but I’d have to be there to know why it was flat. bread is a living thing! each loaf is different.

By: ruhlman

ruhlman — Tue, 02 Oct 2012 00:04:53 +0000

we exchanged email but I should reiterate here that the metric to imperial measurements are translations, they are separate measurements. I use 500/300 gms flour/water because of the ease of metric. 20 ounces of water is more like 600 grams, thus more than 300 grams or 9 ounces of water.

By: John Robinson

John Robinson — Mon, 01 Oct 2012 20:08:55 +0000

I’ve been making Lahey’s no knead recipe for a few years now. I tried yours this weekend and have a few issues with the recipe as written on Le Creuset’s website. The amount of water states 12 ounces/300 milliliters. 12 ounces of water is actually 355 milliliters. Also my finished bread stuck – and I mean stuck as in ain’t going anywhere – to the bottom of my Le Creuset pot, even with plenty of oil on the bottom and sides as demonstrated in the video. I think a much better approach is to use a parchment paper sling as recommended by Cook’s Illustrated. Also I’m confused on the necessity of the stand mixer. Lahey’s recipe lets time do the kneading, so what’s the benefit of using the mixer if your recipe suggests letting the dough chill overnight anyway? It’s just something else to clean. Would love to hear your thoughts! Keep up the good work.

By: Kristy

Kristy — Sat, 29 Sep 2012 18:15:22 +0000

My bread came out FLAT. Help! My dough looked exactly like your’s after letting it rest overnight in the fridge. It was about 2″ thick. My only guess is that I didnt score it deep enough so it didnt rise as high. What do you think? It was still delicious & crusty. My husband and I couldn’t believe I made bread this good. Thank you!

By: Pat Barnes

Pat Barnes — Wed, 26 Sep 2012 15:01:26 +0000

Sorry about the delay in responding. I may have to get the LeCreuset version next trip to Houston. I was there yesterday but didn’t have time to stop by.

By: Michael Ruhlman

Michael Ruhlman — Sun, 23 Sep 2012 23:42:19 +0000

the color is fennel. I have and love.

By: Michael Ruhlman

Michael Ruhlman — Sun, 23 Sep 2012 23:41:54 +0000

yay! thrilled to hear!

By: armymum

armymum — Sun, 23 Sep 2012 21:41:41 +0000

WOW!!! I finally have made the most gorgeous and crusty bread of my life!!! I have never had much luck making any kind of yeast bread and have tried other versions of the “Dutch oven” techniques. This is by far the easiest and best results; shatteringly crisp crust, highest rise and no worry over the water temp. My husband is still talking about how good it was and just pulled my 2nd loaf since yesterday out of my oven. I will definately be making it over and over again!!!!! Thank you- I can finally make REAL bread!!!!!!

By: Sharon

Sharon — Sun, 23 Sep 2012 20:44:43 +0000

Just made this bread – it is huge!!!! May 3/4 the recipe next time. My only problem is that the bottom crust stuck a little to the pan. More oil next time? Corn meal? Any reason why this happened, and what I can do to prevent the same problem again?

By: goober

goober — Sun, 23 Sep 2012 19:07:38 +0000

We gave a 5.5 quart pot as a wedding gift for two students who like to cook. I told them the pot is like a spouse: treat it right and it will be with you forever.

By: Darcie

Darcie — Sun, 23 Sep 2012 17:22:32 +0000

Can anyone tell me what color the green pots are in the video? They don’t seem to match any of the colors on the LC website. Is it a color specific to a retailer? I have just a white 7 qt now but want to expand and that color speaks to me.

By: Lynn

Lynn — Sun, 23 Sep 2012 16:50:04 +0000

I have two Le Crueset and one cast iron pot from Sur La Table. I have not noticed a huge difference between the two. One of my Le Crueset is at least twenty years old and still going strong. What do you think about the cast iron pots from other reputable retailers like Sur La Table as the price difference is significant.

By: Will Fincher

Will Fincher — Sun, 23 Sep 2012 03:26:04 +0000

I hope you enjoyed your time in Charleston. My staff an I were very excited we got to meet you. Thanks for coming into Monza, hopefully you’ll come visit Charleston again soon. Thanks – Will Fincher

By: Michael rockoff | Questionhypoth

Michael rockoff | Questionhypoth — Sun, 23 Sep 2012 01:47:31 +0000

[...] Le Creuset Giveaway! | Michael Ruhlman [...]

By: Susan Tomlinson

Susan Tomlinson — Sat, 22 Sep 2012 21:58:31 +0000

I just discovered Le Creuset an now I’m hooked. How did I ever get along without it?