Jim Lahey's No Knead Bread

[Deleted User]

this is my breadbaking stone

http://cgi.ebay.co.uk/BREAD-BAKING-STONE-XL-with-BAKERS-PEEL_W0QQitemZ220097564741QQihZ012QQcategoryZ20651QQtcZphotoQQcmdZViewItem

but I didn`t pay that price

[Deleted User]

rye flour is commonly used for dusting. I dust my bannetons with it and they always come out cleanly

a banneton is a raising basket made of coils of cane

anyone else tried the baking in a casserole dish method? The result is outstanding.

thriftmonster

OK - update:

For what it's worth, just to establish my credentials before I start a bit of criticising - I use a BM and bake bread by hand and make nearly all our bread for a family of 4.

It makes fantastic, ciabatta style, open texture bread with a lovely crunchy crust

However I think it could be simplified and it is quite a salty recipe even using 1.5 tsp as it says on one of the websites.

Put it to do the first rise - it need somewhere warm - although the quantity of salt could be impeding the yeast. Forget the other stages - it just messed up a tea towel. After 12 - 18 hours tip it straight into the preheated casserole dish. The baking method worked well. The in between stages - just lost dough and air.

Will have another go with less salt and just doing the simplified version over the weekend. However the finished product is a lovely ciabatta style bread.

[Deleted User]

try the last proving on baking parchment, sprinkle flour on the dough and cover loosely with cling film

when ready to bake, just take cling film off and lower the parchment into the pot. This type of soft dough can be very fragile and can droop very easily if handled at this stage. You don`t even need to slash it when pot cooking a soft dough

you need to slash a normal bread dough as the crusty top could act like a raft on the top. I use a razor blade on a stick thing

ceridwen

Thanks for the comments.

Thriftmonster - you dont have to "establish your credentials" as you put it - we know your posts are always worth reading.

kittie - thats a good thought too re the baking parchment. Hmmm... now just wondering what I could use instead of clingfilm (as in whether my normal dampened teatowel would do?) - as I dont use clingfilm.

Right - this weekends bread I will have a go at the Grant Loaf (as I need the bread today). Next weekend I will be raring to go - and seeing what I make of this.

thriftmonster

Thanks, Ceridwen.

TBH it stuck to well oiled clingfilm as well on the 15 min rise. However I was amazed that it didn't stick to the casserole dish after baking, as I didn't flour or oil that, but it lifted straight out.

I'm going to have a go at the "simplified version" this weekend and will report back.

Kittie, we must all look very dangerous in the kitchen - I use a Stanley knife to slash my bread!!! (kept just for that, I hasten to add, not one out of dh's stash)

ceridwen

Now you both will have to educate me on this here breadslashing! Is that done for decorative purposes or summat else?

moanymoany

AussieLass wrote: »

We don't get cornmeal here ( I don't think) I've never seen it. What would you suggest I use instead of it? We do have polenta but I don't think that's fine enough.

The cornmeal is used to put on the inside of the tins - have to say, I ignore it and use baking paper so it doesn't stick!

thriftmonster

Update from the TM kitchen:

I made one without all the flopping over and teatowel stages and it turned out exactly the same. I mixed it up in a bowl, added a drop more water, covered with clingfilm and left in the kitchen overnight and till 5 the next day at room temp. Then I poured the dough straight into the preheated casserole and followed the baking time.

The bread was still delicious and the whole loaf was hoovered at one meal. The only thing I did differently was that I increased the yeast to 1/2 tsp from 1/4tsp (apart from leaving out two stages )

Will be doing the simple version again.

FemmeAuFoyer

I do a simpler vesrion of this bread too, leaving out folding and all the rest of the stuff. This was a post when this no-knead bread was first mentioned, along with some other recipes and commentshttp://forums.moneysavingexpert.com/showthread.html?t=353924Sorry having problems with IE at the moment and it won't do a link properly (nor will it do a thanks either, must have a look at the settings, must have done something)