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

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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 Reply
    1. re: greygarious

      Thank you!

    2. 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.

          1. re: runwestierun

            Thank you!!!