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My first no knead bread attempt

This is my first attempt at the NYT no knead bread recipe. I started yesterday at noon with the exact recipe. At 9 am this morning I started the dough on it's 2nd rise. It looked precisely as it should according to the article. I used two linen cloths, the bottom dusted with a flour/cornmeal mix, then topped with the same mix and another towel, let rise for 2 hours then baked. I don't have a dutch oven, or cast iron pot or anything like that and I don't think my pyrex was large enough, so I used a regular, cheap soup pot and lid. I wrapped the handles in foil and followed the recipe. I just tasted it and it is wonderful! It's moist and full of large, shiny holes and the crust is crispy, wonderful. Here are some pics:
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I need to buy more flour, but I'm anxious to try again. I'd like to see it rise a bit more..it's a little shy of 3 inches high (don't have a ruler to measure.
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"Life is a journey, Time is a river, The door is ajar."
-  The Dresden Files
Reply to
Ravenlynne
Sorry, I forgot to ask you: Where did you write the recipe? I would like to see it please!
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Merry Christmas
Pandora
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Reply to
Pandora
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
Reply to
Dave Bell
This is it, cut & Pasted from the website. The url is:
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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.
--
"Life is a journey, Time is a river, The door is ajar."
-  The Dresden Files
Reply to
Ravenlynne
Thanks! I'm gonna make an olive oil dipping sauce tonight to eat it with...
--
"Life is a journey, Time is a river, The door is ajar."
-  The Dresden Files
Reply to
Ravenlynne
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.
--
"Life is a journey, Time is a river, The door is ajar."
-  The Dresden Files
Reply to
Ravenlynne
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 --------------------------------------------------- "Ravenlynne" ha scritto nel messaggio news:3FDfh.5420$ snipped-for-privacy@newsfe24.lga...
Reply to
Pandora
"Ravenlynne" ha scritto nel messaggio news:qFDfh.5421$ snipped-for-privacy@newsfe24.lga...
Yum yum! it's something like our "Bruschetta" ;) Very good! cheers Pandora
Reply to
Pandora
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.
--
"Life is a journey, Time is a river, The door is ajar."
-  The Dresden Files
Reply to
Ravenlynne
"Ravenlynne" ha scritto nel messaggio news:MyEfh.5430$ snipped-for-privacy@newsfe24.lga...
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?
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cheers and thank you again Pandora
Reply to
Pandora
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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!
--
"Life is a journey, Time is a river, The door is ajar."
-  The Dresden Files
Reply to
Ravenlynne
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That would work well, altho you will need to make it a different shape to fit in
Reply to
Merryb
Ravenlynne wrote in news:dmCfh.77431$W66.19664 @newsfe15.lga:
*Two* days to make one loaf???!!!
I'd rather do a light knead and get the job done ASAP :-)
Try this one........
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or this lot.....
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Peter Lucas
Brisbane
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Reply to
PeterL
Chacun a son dough (sorta).
They're ok, but not a yeast bread, so it'll be missing the complex flavors that come from long rises. Damper won't give a texture anywhere near this bread. Nothing wrong with it, just a different critter.
Pastorio
Reply to
Bob (this one)
You really want a pan with some mass; a heavy one. It holds the heat better and transmits it more effectively to the dough without cooling as much as a thin one. That helps with the rise.
That's why the baker suggests cast iron, pyrex, ceramic...
But this looked like a good first shot.
Pastorio
Reply to
Bob (this one)

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