St. Jim Lahey (Sullivan Street Bakery) and St. Mark Bittman should be canonized for their No-Knead Bread
Kudos to those working towards the betterment of humankind. Breadmaking is far more useful than many other occupations and these two guys are my new heros.
For more years than I care to count, I tried my hand at replicating good, honest bread. Tried all the recommended trucs - saving a knob of dough for the next batch, nuturing a sourdough starter that's older than my son, spritzing the loaf, pan of water in the oven, the long slow cool rise, esoteric flours -- you name it, I've tried it. Made some decent bread along the way, but the Lahey-Bittman loaf beats 'em all.
........ and could anything be simpler? Three ingredients + water and some free time = great bread. Must admit that I violated the first rule of recipe-followers everywhere. I deviated from the published word first time through. On a whim, I proofed my instant yeast prior to adding it to the flour. Glad I did. It was dead. Substituted regular active dry yeast and still made a fabulous product. Mea Culpa. I'll buy new instant yeast and try it tomorrow. Meantime, what a coup for all of us who love great bread. Thank you St. Jim and St. Mark, we honor your contribution to our happiness.
P.S. I know the Le Creuset Doufeu took a drubbing a while back, but I think this bread will be another great use for this pot. There is no plastic knob on top, nothing to unscrew or wrap in foil. Just those two lovely metal handles to heat along with the rest of the doufeu.
I was not the one to recieve baking skills among my siblings(my brother got them all) and so it was with total amazement that I removed my first no-knead loaf from the oven. I ate the whole thing in about twenty minutes.
Today I had my mom's first whack at it, with a 1-to-2 ww to white mix, which was fantastic.
Anyone experiment with rye flour yet?
And just a short while back, we weren't allowed to eat bread anymore (Atkins, South Beach) and bakeries were going out of business. We ate the loaf I made with cultured organic butter and home made blueberry jam. Welcome back bread!!!! I've missed you . I'll bet the folks at tomorrow's pot luck won't believe I made this bread. Can't wait.I'm gonna slash Lahey and Bittmans initials into every loaf I make forever.
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If you have two of the pots, you might try dividing the dough.
I recently wrote a post ("Smoke Alarm Announces No-Knead Bread")about using a clay romertopf. That was distinctly not a "Do Again" since the meat fats in the clay, from many years of use, produced volumes of smoke at 500 degrees!
Do you ever make soup? Perhaps you could use that pot for the bread.
You're lucky you didn't lose the pot entirely. I once made the mistake of using mine on the BBQ. That clay isn't up to serious temps. Mine split in two. You can't count on most ceramics holding up past 350 degrees. I've had the newer Emil Henry white clay containers snap in two on me too. ...though I've got an old red clay one that can take *anything*!
A Romertopf pot can be mended with an epoxy glue but I didn't feel good about cooking with it with food exposed to glue.