Regarding the NY Times No Knead Bread Recipe.....

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stephanie-oh

Well-known member
I wish I could post pix because this bread is beautiful! Crunchy, crusty crust with chewy inside . I used an oval LC (28 and I think that's 6 or 6 1/2 qt.), used corn meal( no problem with dough sticking to dish cloth)...and this dough is quite wet and sticky-really had me worried but it turned out great. It sat in my MW for 16 1/2 hrs. You could hear the crackling sound when taken from oven. Will definitely make again. Very very easy!! Try it...Steph

 
Huge discussion of this going on at chowhound.com on their Home Cooking board...

I may have to try it!

 
I put my dough in last night at 9:00. Took 5 minutes to prepare, put it in the oven as

the weather dropped to 57 degrees and I wanted a constant temperature. I keep the windows open at this time of year (respite from the constant A/C) and was worried the kitchen temperature might drop too much. The dough's looking good!

I used regular flour, but added 1 Tbl gluten to simulate bread flour.

Shaping time is 3:00 and eating time is 6:00. I'm trying to figure out what to make to enjoy it with...may just be a cup of tea!

PS: You know, I've never minded kneading...in fact, I can get into it in a zen-sort of way. What always disappointed me was the inconsistency of my output. It's basically a fluke when a loaf of bread turns out just right. I'm hoping this method provides the confidence that a good loaf will come out of the oven.

 
Baked second loaf of no-knead bread this morning.

This time round I used the exact measurements. The dough sat for 24 hours at a temp of 68 - 70 F. The dough was a little too sticky and I had to add a little more flour to get it to form a ball. For this baking adventure I used a deep pyrex casserole dish. The bread baked covered for 30 minutes at 500 F and needed only 10 more minutes to brown. Any longer and it would have burned. A benefit of using a see through pyrex casserole is I could keep an eye on the baking process.

Can't wait to try different combinations of flours for my next efforts.

 
The dough isn't cool enough when it goes in the hot Pyrex to cause breakage problems? I've read

some scary stuff about Pyrex breaking inexplicably in the oven or microwave and just wondered. You obviously didn't have a problem, though.

I also wondered about the enameled cast iron crazing and popping enamel if heated empty, anyone know if this can be a problem? I had a Le Creuset cast iron oven that did pop off a little enamel and I discarded it. I assumed it was from over heating it.

Silly questions, I guess, but I've been pondering since reading the recipe.

 
Yesterday I used a heavy stainless steel pot an got a very strangely shaped loaf.

Baking the bread in the pyrex casserol gave me a better looking loaf of bread.

This bread making method is forgiving and I don't think whether it's baked at 450 F or 500 F makes a huge difference. I think everyone has to find a method that works for her/his particular oven.

 
Don't discard the Le Cruset. They will replace ANY age pan (mine was 30 years old)....

I just took it to an outlet store & I got mine replaced for free!

 
Thanks Luisa, I know that now, didn't then, smileys/frown.gif I did call their 800# yesterday about the bread

recipe, they've had several questions about it, evidently. The customer service rep said it shouldn't be a problem.

 
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