Comments on: I dont knead you anymore – our first attempt at no-knead bread…

By: Joel

Joel — Tue, 17 Nov 2009 04:04:10 +0000

Charissa,

ours sat almost 24 by the time it was done…incredibly yeasty indeed. I have also seen a fish pan used for bagettes – I like the idea of muffin tins. I have found some other recipes and variations since and am going to do some experimenting to – and we can trade notes

I am also thinking, based on all your mention of Julia, that it`s time I break down and buy one of her books

By: Taste T.O. – Food & Drink In Toronto » What’s Cooking – Monday, November 16th

Mon, 16 Nov 2009 22:41:36 +0000

[...] no-knead bread recipe is making the rounds again and finds another batch of devotees. [Well [...]

By: charissa

charissa — Mon, 16 Nov 2009 03:23:49 +0000

Your bread looks just like mine. For a while I was making it in a stainless steel dutch oven, while I stalked cast iron enamel dutch ovens at Sears and Winners. Surprisingly, I found an 8L cast iron enamel dutch ovenat Costco for $49.99. Bought one for me and one for my sister. I am convinced this bread is the reason why the family treks over for family dinner once a week.

When I make the bread (which is a least once a week these days), I let it sit for 24 hours for the first rise, and I find it almost sourdough tasting. Do you find the same thing? This week, I might experiment with additions and shapes. I’m thinking a big onion and poppy seed loaf. . . I figure it would be nice with Julia’s potato leek soup (also something I make at least once a week). I am also curious to see if I could make the bread into rolls by putting my muffin tin in a roasting pan.

By: Joel

Joel — Mon, 16 Nov 2009 00:33:50 +0000

Interesting links Jan, thanks for sharing.

They look very similar – both are quick to create, easy to make and seem to have great results (I haven’t tried the 5 minute kind)…

Bittman blew open no-knead in 2006 and this book came out in 07. The 5 minute loaves use more yeast and more water than his (they are almost 50% water) which would help the entire oven create the steam effect to cook the loaf.

We are thrilled with our results – will have to try and compare as time goes on!

Either way, I’m sure you come out a winner. The cost is a fraction and results are staggering – even 24 hours after.

By: Jen @ Canadian Rhapsody

Jen @ Canadian Rhapsody — Sun, 15 Nov 2009 22:01:37 +0000

How would this be different then the ‘Artisan Bread in 5 Minutes a Day’ method? Theirs isn’t cooked in an enamelled pot (and your batch lasts multiple days), but otherwise is seems pretty easier.

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
http://www.artisanbreadinfive.com/?page_id=22