My first no knead bread attempt

Ravenlynne wrote:


Ohhh my!!!  That is just beautiful bread!!!!!!!!!!!  Well Done:))

Ophelia wrote:


Thanks!  I'm excited!

Wonderful bread! I like the big holes!

Pandora wrote:

  Thanks!  I'm gonna make an olive oil dipping sauce tonight to eat it
with...

Yum yum! it's something like our "Bruschetta" ;) Very good!
cheers
Pandora

Sorry, I forgot to ask you:
Where did you write the recipe?
I would like to see it please!

Pandora wrote:


This is it, cut & Pasted from the website. The url is:
http://tinyurl.com/y5cg5h you'll have to sign in but they don't seem to
spam.  There is also a video of the guy doing it which helps.  Wish I
had watched it before I started!  LOL!


Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water,
and stir until blended; dough will be shaggy and sticky. Cover bowl with
plastic wrap. Let dough rest at least 12 hours, preferably about 18, at
warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour
a work surface and place dough on it; sprinkle it with a little more
flour and fold it over on itself once or twice. Cover loosely with
plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran
or cornmeal; put dough seam side down on towel and dust with more flour,
bran or cornmeal. Cover with another cotton towel and let rise for about
2 hours. When it is ready, dough will be more than double in size and
will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or
ceramic) in oven as it heats. When dough is ready, carefully remove pot
from oven. Slide your hand under towel and turn dough over into pot,
seam side up; it may look like a mess, but that is O.K. Shake pan once
or twice if dough is unevenly distributed; it will straighten out as it
bakes. Cover with lid and bake 30 minutes, then remove lid and bake
another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog :)
BtW I want to ask you a thing: at point 4 is written we must put the pot in
the oven in order to heat it. For how long it should be in the oven? Shall
I put also the lid in the oven?
Thank you
Pandora
---------------------------------------------------

Pandora wrote:


I put the pot in the oven when I turned it on...lid and all.  I let it
heat for the entire 30 minutes.  The guy in the video said the pot
should be "blazing" hot.

Thanks very much. I want to do it. I don't have such a round pot, but I have
a long pot with lid made of ceramic. I use it sometimes to make chicken.
It is like the one you can see in this link. Do you think it could work?
http://images.google.it/images?hl=it&q=cuocipollo+in+terracotta&btnG=Cerca+immagini
cheers and thank you again
Pandora

Pandora wrote:

http://images.google.it/images?hl=it&q=cuocipollo+in+terracotta&btnG=Cerca+immagini


I really don't know...I'm so new at this!  Maybe double the batch?  or
make it more baguette shaped?  I love that pot by the way!

Yes, the pot is nice and the chicken which you cook there comes very tasty,
because the flavour stay inside.
BTW Thank you. I will try. If the bread will come out longer, I will it more
:DDDDDDDDD
Cheers
pandora

Pandora wrote:

http://images.google.it/images?hl=it&q=cuocipollo+in+terracotta&btnG=Cerca+immagini

That would work well, altho you will need to make it a different shape
to fit in

Thank you very much. I Am so glad you say so!

Pandora wrote:

http://images.google.it/images?hl=it&q=cuocipollo+in+terracotta&btnG=Cerca+immagini


This will work. I have a ceramic terra cotta Romertopf pot
but have not used it for this bread. For this recipe, the
pot needs to be very hot before the bread goes inside. I
would be concerned that the pot wouldn't do very well with
cold dough dropped into it. I would be afraid it might
crack. Maybe if you wet it...

Pastorio

Ohhhh! Bob! But dough is not so cold ! It is at room temperature, it doesn't
come out from fridge.
I hope it doesn't break and if it happens I will jump from the window for
desperation :DDDDDDDDDDDDDDDDDDDDDDDDD
But I Am courageous and I will try. I will start perhaps this evening, or
tomorrow. I will let you know.

On Tue, 12 Dec 2006, Ravenlynne wrote:



Wonderful first attempt!!

I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
up a bit, for more heoght in the sam epot.

I have been using a crockpot liner I picked up at the thrift store for $3.

Dave

Dave Bell wrote:


Thanks for your tips! I'll probably try my smaller pyrex next time.  I
wasn't sure how much it would puff in the oven this time.

Ravenlynne wrote:

When you say Pyrex, you are talking glass, right? All my big pots have
plastic handles...