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Jul 3, 2010 07:58 PM

alternative-sized pots with Jim Lahey's No-Knead recipes

Have any of you ever tried Lahey's No Knead in a 4-quart or 4.2-quart Dutch oven without altering the amount of dough you put in the vessel? If so, how did it turn out?

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    1. Jim's recipe is forgiving in many ways. You can use different size pots, and pots of different composition. I've used Calphalon, Le Crueset and Pyrex. All worked just fine.

      Just a note: if you slash a big "X" in the top of the dough after you've dumped it in the pot, you will get a significantly loftier loaf. The cut should go about 1/3 of the way into the loaf.

      3 Replies
      1. re: runwestierun

        Thanks! I'm excited to try the "X"!

        1. re: wellthen

          Another note: also really important for loft and easily overlooked: the 15 minute rest after you dump the dough onto your board (I do 20 minutes). You dump it out of the bowl, give it a 15 minute rest, then shape the dough ball and put it under a towel for 90 minutes (I do 2 hours) before you turn the oven on for half an hour to preheat. The 15 minute rest makes the bread loftier, I swear.