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no knead bread

l
Locksley Jan 13, 2011 09:04 PM

Is there any info on not preheating the pot before baking the bread?

  1. c
    ChiliDude Jan 14, 2011 09:43 AM

    I tried the No Knead bread twice after the craze started, and decided that it was No Need bread. The loosey goosey dough was too difficult to handle without getting burned by an extremely hot uncoated cast iron Dutch oven. I have since learned patience and allow dough rise for at least 16 hours. The dough is mixed around 4 p.m. and ready to knead the next morning for a few minutes at 8 a.m.

    I bake the bread in an old stainless steel rectangular roasting pan with a cover to keep moisture in the pan for a crisp crust. A loaf is shaped and allowed to rise again for a couple of hours in the roasting pan. The dough rests on aluminum foil to which it does not stick. I'm not naming the brand of foil. The foil can be used several time before it needs to be replaced. The roasting pan sits on a beautiful rectangular pizza stone given to me as a gift from our oldest daughter.

    The dough is mixed by hand with a wooden spoon in a glass bowl which has a glass cover. That eliminates the need for plastic wrap.

    FORGET THE NO KNEAD BREAD!

    1 Reply
    1. re: ChiliDude
      monavano Jan 14, 2011 09:55 AM

      I wouldn't dare attempt to lower the dough into a hot DO without the parchment paper sling. Ouch!

    2. j
      Johnny West Jan 14, 2011 09:34 AM

      Here is one my friend, Rick, makes.

      I'll have to give it a try soon.

      http://ricksrealpitbbq.freeforums.org...

      1. monavano Jan 14, 2011 05:46 AM

        I"m going to dissent a bit here. I've been having problems with the bottom of my bread burning just a bit, resulting in my having to shave the bottom of bitterness. Strange, because I've been making AKNB for quite some time-many, many loaves before this happened.
        I tried placing the dutch oven higher in my oven, but to no avail. So, I stopped heating the ever-living shit out of it before hand!
        I allow my oven to come up to 500 and put the vessel and dough in cold. No problems, and no burnt bottom.
        I also worry about what the prolonged pre-heating is doing to my (lodge) oven-especially the enamel lining-when it gets so hot, empty.

        18 Replies
        1. re: monavano
          y
          yfunk3 Jan 14, 2011 05:54 AM

          Oh, this is a great thing to know because I was going to halve the recipe for my 3.5 qt, and I also didn't want to waste energy heating up the pot. Thanks!

          1. re: monavano
            b
            bear Jan 14, 2011 06:12 AM

            Do you use lightly oiled parchment and reduce the oven temp to 425 after putting the bread in? I just made some in a preheated to 500 oven in a 7 qt. dutch oven, and then reduced the heat. The bottom was a little overbrowned, but not enought to really matter.

            I do seem to remember thinking the bottom was a little overdone in the past, though, but this time worked well.

            1. re: monavano
              bushwickgirl Jan 14, 2011 06:17 AM

              Good to know. I'm wondering if placing the DO on a sheet pan would prevent bottom burning, but it sounds like you have a working solution. Do you get a good oven spring from that technique?

              I want to mention that you shouldn't fear high heat damage in a enameled CI vessel. The enamel on a Lodge DO is vitreous, often called porcelain (powdered glass) enamel, and is fired in layers at Lodge's proprietary temp of 1400°F+. That's much hotter than your oven will get, I'm sure. So, be fearless with it, heat-wise, but maybe not for the bread.

              1. re: bushwickgirl
                monavano Jan 14, 2011 07:02 AM

                Good to know about the enamel, although it's gotten discolored from the baking. As for the oven spring, it is less.
                I've used greased and non-greased parchment. You know what I did one time? I always keep my pizza stone in my oven, so that heated to 500. I placed the dough onto it for 5 min. (rolled it on like pizza with cornmeal, which btw, is delicious on the bottom!), then transfered it to my DO, which had not been preheated.
                Worked well.
                I'm still tinkering with my technique. Tonight, I'll make another dough and tomorrow morning I'll try heating my DO for about 5-10 minutes and see what happens with the bottom of the bread.

                1. re: monavano
                  m
                  morwen Jan 14, 2011 09:28 AM

                  I use only the stone for no-knead bread. I've never done the pot method. Stone is on the upper rack, broiler pan is on the lower rack. I put the bread in the oven and pour a couple of cups of hot water into the broiler pan, shut the door quickly. Lots of steam, lots of spring, no burnt bottom.

                  1. re: morwen
                    monavano Jan 14, 2011 09:33 AM

                    Excellent, I may try this! How long do you bake it for? Temp at 425?

                    1. re: monavano
                      m
                      morwen Jan 14, 2011 10:54 AM

                      425F and approx. 30 minutes for a small loaf. Larger loaves I test with a probe thermometer looking for around 190F-200F. http://eatingfloyd.blogspot.com/2011/...

                    2. re: morwen
                      Bada Bing Jan 14, 2011 01:23 PM

                      That's the approach I used to use for years, except that I used ice cubes to prolong the steam effect. I also would open the oven once or twice to to spray the loaf and oven with a water mist and maybe add some ice.

                      The advantage of the no-knead Dutch oven loaf is that there is much less work for what seems to me actually a better crust.

                      The advantage of the no-DO baking is that I could bake three small loaves loaf at a time on my stone.

                      I'm supposing you must preheat the stone, thought. And do you use a drier dough than the Lahey one? I can't imagine spilling his wet dough onto a hot stone.

                      1. re: Bada Bing
                        m
                        morwen Jan 14, 2011 03:51 PM

                        I preheat the stone with the oven and slide the loaves on a piece of parchment onto the stone. If you click on the link above you'll see the recipe along with photos of the dough in the tub. It's loose, sticky, wet, dough.

                2. re: monavano
                  Bada Bing Jan 14, 2011 07:18 AM

                  I'll experiment with your cold pot approach. Depending on various factors, ranging from the moisture of your dough to the thermal conductivity of your pot, I could see it working with some extra time.

                  For my part, I don't find bread to be super-fussy about temperatures, and 500 is more than is necessary. To minimize discoloration of my pots, I preheat to 450 or even 425. Either of those temperatures will get you almost as quickly to a great crust and an internal loaf temperature over 200.

                  1. re: monavano
                    j
                    jvanderh Jan 14, 2011 09:42 AM

                    Same here. Burnt bottom (and trouble getting the bread into the pot properly without burning myself) but it came out perfectly when I used a cold dutch oven.

                    1. re: monavano
                      chowser Jan 14, 2011 09:44 AM

                      This is interesting. I've always been under the impression (probably because Lahey said so) that it had to be hot. So, there's no difference in texture? Do you preheat the oven for half an hour? That's one reason I don't bake it in the summer but if it could be a matter of preheat quickly and bake, I would.

                      1. re: chowser
                        monavano Jan 14, 2011 09:54 AM

                        I've stopped preheating for 30 minutes. Once it reaches temp, in it goes.

                        1. re: monavano
                          chowser Jan 14, 2011 10:07 AM

                          Thanks--I'll do it next time.

                          1. re: chowser
                            j
                            jvanderh Jan 14, 2011 01:26 PM

                            Me too. I put it in as soon as it beeps.

                            1. re: jvanderh
                              chowser Jan 14, 2011 01:33 PM

                              Sounds good--I'll admit, taking out that hot DO and trying to get the dough in the center was a little scary sometimes. I was always worried I'd touch it by mistake. I'm loving this new twist. I wonder why the emphasis on the hot container then.

                              1. re: chowser
                                monavano Jan 14, 2011 01:38 PM

                                do you use a parchment paper sling?

                                1. re: monavano
                                  chowser Jan 14, 2011 01:42 PM

                                  Yes--it's just the irrational fear of the heat and needing new oven mitts.

                    2. chowser Jan 14, 2011 03:36 AM

                      You have to preheat the pot for it to work, the hotter the better.

                      1 Reply
                      1. re: chowser
                        Bada Bing Jan 14, 2011 05:05 AM

                        Agreeing with chowser: preheating is essential for creating the sudden steam-oven effect that this recipe relies upon..

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