No Knead Bread

[shanabanana]

You can't read a nesting blog lately without seeing entries about "no-knead bread". I have to admit that if I hadn't seen so many articles about it, I might not have tried it, but if all the cool bloggers are doing it

Comments

[lagoedde23]

I'm going to try this recipe out this weekend. Thanks!

p.s.
what are these nesting blogs you speak of?

[shanabanana]

Nesting blogs:

www.apartmenttherapy.com
www.shelterriffic.com
www.ljcfyi.com
www.notmartha.org
www.digsmagazine.com

[lagoedde23]

Thanks! I'll have to check these out.

[shanabanana]

There are many more, but those are the ones I read most. Enjoy!

[mteson]

Julius and Holly brought some risen dough over last night. We bakes it according to those same specs and it was FANTASTIC. I can't wait to try it here at home.

[liv_e_uh]

I used the COMPLETELY WRONG pot and it turned out to be great, crusty, moist but flat bread.

[lordjulius]

I've baked it twice now, once in a 3 quart cast iron pot which is roughly the same height and width, and once in Marcelo's Le Creuset pot (looked about 5 quarts) which made the bread a little flatter.

It looks a lot more like a traditional French boule in the 3 quart pot. I think it's better when the bread is roughly spherical because that minimizes crustiness (surface area) to volume (chewy goodness).

I would actually like to experiment and try to figure out how to reduce the crustiness. I like a crunchy crust but so far it's been a little too firm both times, to the point where semi-dull knives had a great deal of difficulty cutting the crust.

[liv_e_uh]

We thought we had Carol's good heavy pot at the house but we realized at the last minute we didn't so I used a thin metal roasting pan - totally inappropriately thin and much too large. The bread rose nicely but given the space, spread out and also crisped relatively quickly (too thin metal). Still, it was very good. I'm excited to make it with the right pot. It was crusty and moist with the hole ridden but not too airy interior that I love.

[lordjulius]

> It was crusty and moist with the hole ridden
> but not too airy interior that I love.

I've had dates like that.

I might try baking it at a lower temperature for longer to see what effect it has on the crust. Unfortunately since baking is a science more than an art, the bread will probably wind up screwed up. The downside of the 24 hour turnaround time is that trial and error is really damned slow.

Nice

[ext_28424]

I bought Mark Bittman's (the NYT cooking guy) cookbook, How To Cook Everything, and have been loving it. Haven't tried this one though, saving my pennies for a nice cast iron pot.

Hey, I'm in Denver until Tuesday, let me know if you want to grab a bite!
-Jake

Re: Nice

[shanabanana]

I have to teach tomorrow night, but I could do lunch!