Hey annie...I do leave the parchment. I place the sheet of parchment over the basket that the dough has risen in. I hold it tight and turn over the basket/paper and set it down on the counter and lift the basket off. I then tear the paper so it is just an outline of the dough with "handles" on the ends. I get the hot pot out of the oven and set it on the counter...I have soapstone counters which makes it great ! I take off the lid and slash the loaves with a tomato knife...I have found it does a better job than my lame, and then pick up/lower the loaves into the hot pots...spray a few sprays of water, and place the lid on. The loaves might deflate some during this process...it depends on how high the hydration is, but they always recover. If your loaves deflate and don't recover it is because they are over-proofed. They have no more ooommph left to recover from the trauma of placing them in the pot. My loaves have no yeast..only the sourdough. The dough ferments at room temp for only 1 hour after I shape them....then into the fridge and they only come out of the fridge right before I place them in the hot pot. Very little time at room temp. But...they rise well in the cold after that one hour start. Loaves that have regular yeast in them are much more prone to over-proofing so you have to be careful. You are better off doing a shorter proof at room temp and then bag the loaves and place in fridge to finish. They will have remarkable resilience and bounce back. You can do the poke test also. If the dough doesn't spring back/or the hole fill right back up then it is definitely finished proofing . It is something you have to get used to and do the same recipe over and over till you get the times and temps correct. What bread recipe have you had trouble with deflating ? I am using chestnut flour...not chestnuts...you wouldn't know it was in the bread. I don't care for chestnuts either ! :) c

Thanks for the recipe - never heard of "kani" before.

WAX BEAN SALAD: Ingredients: 1/2 lb. wax beans, cooked until crisp tender 3 green onions, chopped 1 sm. diced red or green sweet pepper 3 tbsp. oil 1 tbsp. wine vinegar 1/4 tsp. salt 1/8 tsp. pepper 1 tbsp. chopped parsley 1/4 tsp. oregano Directions: Combine all ingredients, toss and refrigerate 1 hour at least.

Got all these from the cooking forum and they are favorites! Made the spinach salad from Ann for a luncheon, it was a very big hit! Vittorio's Spinach Salad from Ann T Vittorio's was a restaurant in Toronto that we use to go to years ago. Salad isn't something that I would usually order but I loved his. This is my recreation of his recipe. Salad: Washed and dried baby spinach 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing: 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans salt and pepper Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing: Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. ------------------------------------------- Nancy's "55" Salad Dressing (wizardnm) 1 1/2 teaspoons minced garlic 1 teaspoon dry mustard 1/4 cup vinegar 1/4 cup water 2 teaspoons salt 1/2 cup sugar 1/4 teaspoon crushed red pepper 1/4 teaspoon cracked black pepper 1/2 teaspoon celery seed (optional) 1 cup vegetable oil Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine. Add salt, sugar, peppers, and celery seed (if using) With processor or blender running, SLOWLY add vegetable oil in a thin stream. After oil is added, continue to process another 3 minutes. --------------------------------------------------------- Creamy Roquefort Dressing (mqmoi) 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)