ISO: ISO Mayilyn. should the NY Times No Knead Bread be in T&T?

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I don't use a lot of salt when I cook and bake, so I thought it was good.

Then again, I trust your judgement more than my own when it comes to cooking. smileys/bigsmile.gif

 
No damage to Le Creuset pot? Did anyone remove the lid knob?

Or pre-heat that pot without the lid? I know this was a discussion a while back. Been wondering about damaging my pot. smileys/smile.gif Tried several Walmart's and haven't found the Tramontina cast iron yet. smileys/frown.gif

 
It didn't bother me, but I wouldn't have minded more salt. You could mention it when you post it.

 
The lid was fine, but the pot got a little discolored. I guess it wasn't as clean

as it could have been, and some formerly invisible gunk is now black and baked on.

This morning I did some digging way in the back of my top cupboard and found a very old plain black cast iron Dutch oven. I'd forgotten I had it. Now it will get some regular use.

 
No, but I can hum to myself about all the time I've saved. On issue for me...

is heating the oven so long for just one loaf. I measured and there's no way I can do two side by side, but another cook told me he does two in a row, dusting the burnt flour out of the pot in between.

 
The knob on mine cracked and cost $8 to replace.

I'll be removing the new one next time I make the No Knead Bread.

 
In your experience, do you think a 5 qt would be ok? Recipe states 6-8 qt.

I saw a reasonably priced 5 qt cast iron but was wondering if the dough would overflow.

 
Probably, The dough won't overflow--but I think it might end up being shaped like the pan.

 
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