"Karen AKA Kajikit" > wrote in message
...
> On Sun, 4 Feb 2007 06:00:33 -0600, "jmcquown" >
> wrote:
>
>>Karen AKA Kajikit wrote:
>>> On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:
>>>
>>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>>> Can't wait to get it.
>>>
>>> I tried to order a Lodge 5qt dutch oven from Amazon but the site
>>> keeled over mid-order I want to make NYT no-knead bread and I need
>>> something to bake it in!
>>
>>A regular baking pan will work. It's not like the world revolves around
>>cast iron, that's just the way it was done in days gone by. Heh, so was
>>Led
>>Zepplin. Bake it in whatever you have and light some candles
>
> Everyone says the success of that particular recipe revolves around a
> HEAVY cooking pot with a lid, heated to a blazingly hot temperature
> before you tip the dough into it... usually I'd say use whatever, but
> I really don't think it would work this time. (I need to make THAT
> bread because raw yeast affects my hands very badly and you don't have
> to touch the dough at all!)

I have a piece of Silpat that I had never used (given as a gift). I used
the floured Silpat to do the second rise and then simply picked up the
Silpat and rolled the dough from it into the cast iron pot. Use a lot of
flour as the dough is wet enough to get the flour under it wet and gooey.
Best choice would be rice flour as it doesn't absorb the water, but I don't
care for the crunchy left behind by rice flour or cornmeal. Have fun. If
you're interested, this is how my NY Times bread turned out
http://janetbostwick349.fotopic.net/
Janet