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no-knead sourdough baking

Since recovering from the disastrous bread-baking class, I've been continuing to bake bread using the no-knead method. I use the recipe from Breadtopia here (although currently I'm using rye flour instead of whole wheat). I subscribe to the comments on this blog post and I find it fascinating that people have such different results using the same method. The latest set of comments is about what kind of container to use to bake the bread. Someone is using an old unglazed flower pot. Not a good idea—they can contain lead.

I use an old "Club" brand 5 quart aluminum dutch oven to bake my bread. I pre-heat it. The bread never sticks and always comes out with a crispy crust. I get good oven spring. This dutch oven isn't made any more but seems to be readily available on eBay. Here is an auction for one, with photos.

Comments

( 6 comments — Leave a comment )
blue_sky_48220
Nov. 17th, 2008 07:09 pm (UTC)
I love the no-knead bread recipe. So simple, so wonderful. I bake it in a loaf pan, because I like the loaf shape. I cover the pan for the first 30 minutes it bakes. I also place a pan of water in the over with the bread to increase the humidity.
tedesson
Nov. 17th, 2008 11:12 pm (UTC)
My mother had that pot.

Do you worry about the handle in the oven?

I use a similar thing for baking my NoKnead, but stainless steel.
firecat
Nov. 17th, 2008 11:43 pm (UTC)
I worried about the handle the first time, but it seems to be completely inert even at 500 degrees.
fauxklore
Nov. 18th, 2008 02:02 am (UTC)
Did you know that today is National Homemade Bread Day?
wordweaverlynn
Nov. 18th, 2008 02:48 am (UTC)
It is? How cool!
firecat
Nov. 18th, 2008 07:02 am (UTC)
Serendipitous!
( 6 comments — Leave a comment )

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