My first no knead bread attempt

Wonderful bread! I like the big holes!

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

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

This is it, cut & Pasted from the website. The url is:

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

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.

1. 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

1. 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.

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

Thanks! I'm excited!

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.

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

glass...

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...

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

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?

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!

Ravenlynne wrote in news:dmCfh.77431$W66.19664 @newsfe15.lga:

I'd rather do a light knead and get the job done ASAP :-)

Try this one........

Chacun a son dough (sorta).

Pastorio

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