Found the perfect pot for the no-knead bread!
- TorontoJo Nov 18, 2006 07:07 PM
After my first attempt at the Bittman-Lahey bread turned out flat (but delish), I decided I needed a better pot. I had used an 8.5 quart heavy-duty stainless steel dutch oven and wanted something smaller (and better at retaining heat). I saw that several folks had used a 4.5 quart Le Creuset, so I was on the hunt for something similar... but cheaper. :)
I had seen in the Ikea catalog that they now carry a line of cast iron pots with enamel on the outside. So with my next batch of dough in its second rise, off I went to Ikea (on a Saturday morning!) and I picked up the round, 3-quart dutch oven.
I was worried that my dough was a bit wider than the pot. When I turned the dough into the hot pot, it was lopsided in the pot. Gave it a quick shake as per recipe and popped it back into the oven. 30 minutes later, I took the lid off and there was a tall, glorious golden brown boule. Another 10 minutes and out it came.
The final boule was 4 inches high, 6 inches on the base, 8 inches across at its widest point and perfectly shaped. So to those who have been wondering, yes a smaller pot makes for a taller boule.
The Ikea pot is now my official bread machine. It sells for $69 Canadian. I imagine it is probably around $55 in the U.S.
is it just me, or do we need a whole new board devoted to just no knead bread? seems to be a favorite topic.. i haven't made it yet, i'm planning on trying it tomorrow
I used a Lodge 10-1/4" cast iron chicken fryer with lid and it worked out perfectly. I think this pan sells new for around 40 bucks, though mine's been in the family for generations.
It's no longer available on the NYT site unless you have subscribed. But if you google Lahey Bittman Bread you will come up with many blogs that have the recipe. In particular, The Wednesday Chef's version, found at http://wednesdaychef.typepad.com/the_...
I had better luck using 1-1/2 C water, 2 tsp salt, a little more than three cups of flour, and 1/4 tsp yeast.