Attachment 14738Attachment 14739Attachment 14740
No kNead bread, 18 hour rise, punch down then a 2 hour rise.
I have tried to make it in your own way but not succeed ,so can you post video about your recipe,I would like to know all about the process.:hungry:
You talking to me?
Does anybody have a good recommendation for cheap baking vessels for no knead bread? I don't really want to use my Creuset.
Big clay flower pot and the base. Base on the bottom, flower pot upside town overtop. I used two big washers and a bolt hand tight to fill the big hole in the bottom of the pot. I'll try to remember to post pics tomorrow. Costs less than 15$ at lowes
I do use my nicer Staub Dutch once in a while too, just use parchment and you'll be fine. Can't even tell I use it for bread. The parchment keeps the burnt flour from blackening the enamel.
I think that my 9qt Creuset is too big. I don't have any smaller ones nor do I care to pay current prices anyways. Thanks for the parchment lining suggestion though Jmadams13. The flower pot idea is intriguing too.
What do you think about the pre-seasoned 5qt Lodge cast iron dutch ovens?
Use a few everyday at the bistro for high hydration no knead "like" doughs. Perfectly fine. I use them at home too for things other than bread
Been lacking updating this thread. I've been "experimenting" lately with a few new wild yeast cultures, so expect a lot soon.
I keep seeing the term "Hydration" 70%, 80%. What is this referring to? Obviously a ratio, but to what? 80% fluid? That seems like a lot... Would someone mind sharing either here, or PM a no knead recipe, and take the time to break it down for me hoe the %hydration is calculated or achieved? I know these recipes are mostly by weight, I don't have a kitchen scale, so a volume approximation would be invaluable.