On Tue, 12 Dec 2006, Ravenlynne wrote:

> This is my first attempt at the NYT no knead bread recipe. I started
> yesterday at noon with the exact recipe. At 9 am this morning I started
> the dough on it's 2nd rise. It looked precisely as it should according
> to the article. I used two linen cloths, the bottom dusted with a
> flour/cornmeal mix, then topped with the same mix and another towel, let
> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
> pot or anything like that and I don't think my pyrex was large enough,
> so I used a regular, cheap soup pot and lid. I wrapped the handles in
> foil and followed the recipe. I just tasted it and it is wonderful!
> It's moist and full of large, shiny holes and the crust is crispy,
> wonderful. Here are some pics:
>
> http://tinyurl.com/yn2kzo
>
> I need to buy more flour, but I'm anxious to try again. I'd like to see
> it rise a bit more..it's a little shy of 3 inches high (don't have a
> ruler to measure.

Wonderful first attempt!!

I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
up a bit, for more heoght in the sam epot.

I have been using a crockpot liner I picked up at the thrift store for $3.

Dave

Dave Bell wrote:
> On Tue, 12 Dec 2006, Ravenlynne wrote:
>
>> This is my first attempt at the NYT no knead bread recipe. I started
>> yesterday at noon with the exact recipe. At 9 am this morning I started
>> the dough on it's 2nd rise. It looked precisely as it should according
>> to the article. I used two linen cloths, the bottom dusted with a
>> flour/cornmeal mix, then topped with the same mix and another towel, let
>> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
>> pot or anything like that and I don't think my pyrex was large enough,
>> so I used a regular, cheap soup pot and lid. I wrapped the handles in
>> foil and followed the recipe. I just tasted it and it is wonderful!
>> It's moist and full of large, shiny holes and the crust is crispy,
>> wonderful. Here are some pics:
>>
>> http://tinyurl.com/yn2kzo
>>
>> I need to buy more flour, but I'm anxious to try again. I'd like to see
>> it rise a bit more..it's a little shy of 3 inches high (don't have a
>> ruler to measure.
>
> Wonderful first attempt!!
>
> I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
> up a bit, for more heoght in the sam epot.
>
> I have been using a crockpot liner I picked up at the thrift store for $3.
>
> Dave

Thanks for your tips! I'll probably try my smaller pyrex next time. I
wasn't sure how much it would puff in the oven this time.

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Ravenlynne wrote:
> Dave Bell wrote:
> > On Tue, 12 Dec 2006, Ravenlynne wrote:
> >
> >> This is my first attempt at the NYT no knead bread recipe. I started
> >> yesterday at noon with the exact recipe. At 9 am this morning I started
> >> the dough on it's 2nd rise. It looked precisely as it should according
> >> to the article. I used two linen cloths, the bottom dusted with a
> >> flour/cornmeal mix, then topped with the same mix and another towel, let
> >> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
> >> pot or anything like that and I don't think my pyrex was large enough,
> >> so I used a regular, cheap soup pot and lid. I wrapped the handles in
> >> foil and followed the recipe. I just tasted it and it is wonderful!
> >> It's moist and full of large, shiny holes and the crust is crispy,
> >> wonderful. Here are some pics:
> >>
> >> http://tinyurl.com/yn2kzo
> >>
> >> I need to buy more flour, but I'm anxious to try again. I'd like to see
> >> it rise a bit more..it's a little shy of 3 inches high (don't have a
> >> ruler to measure.
> >
> > Wonderful first attempt!!
> >
> > I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
> > up a bit, for more heoght in the sam epot.
> >
> > I have been using a crockpot liner I picked up at the thrift store for $3.
> >
> > Dave
>
> Thanks for your tips! I'll probably try my smaller pyrex next time. I
> wasn't sure how much it would puff in the oven this time.
>
> --
> "Life is a journey, Time is a river, The door is ajar."
> - The Dresden Files
When you say Pyrex, you are talking glass, right? All my big pots have
plastic handles...

merryb wrote:
> Ravenlynne wrote:
>> Dave Bell wrote:
>>> On Tue, 12 Dec 2006, Ravenlynne wrote:
>>>
>>>> This is my first attempt at the NYT no knead bread recipe. I started
>>>> yesterday at noon with the exact recipe. At 9 am this morning I started
>>>> the dough on it's 2nd rise. It looked precisely as it should according
>>>> to the article. I used two linen cloths, the bottom dusted with a
>>>> flour/cornmeal mix, then topped with the same mix and another towel, let
>>>> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
>>>> pot or anything like that and I don't think my pyrex was large enough,
>>>> so I used a regular, cheap soup pot and lid. I wrapped the handles in
>>>> foil and followed the recipe. I just tasted it and it is wonderful!
>>>> It's moist and full of large, shiny holes and the crust is crispy,
>>>> wonderful. Here are some pics:
>>>>
>>>> http://tinyurl.com/yn2kzo
>>>>
>>>> I need to buy more flour, but I'm anxious to try again. I'd like to see
>>>> it rise a bit more..it's a little shy of 3 inches high (don't have a
>>>> ruler to measure.
>>> Wonderful first attempt!!
>>>
>>> I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
>>> up a bit, for more heoght in the sam epot.
>>>
>>> I have been using a crockpot liner I picked up at the thrift store for $3.
>>>
>>> Dave
>> Thanks for your tips! I'll probably try my smaller pyrex next time. I
>> wasn't sure how much it would puff in the oven this time.
>>
>> --
>> "Life is a journey, Time is a river, The door is ajar."
>> - The Dresden Files
> When you say Pyrex, you are talking glass, right? All my big pots have
> plastic handles...
>

glass...

--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Ravenlynne wrote:
> Dave Bell wrote:
>> On Tue, 12 Dec 2006, Ravenlynne wrote:
>>
>>> This is my first attempt at the NYT no knead bread recipe. I started
>>> yesterday at noon with the exact recipe. At 9 am this morning I started
>>> the dough on it's 2nd rise. It looked precisely as it should according
>>> to the article. I used two linen cloths, the bottom dusted with a
>>> flour/cornmeal mix, then topped with the same mix and another towel, let
>>> rise for 2 hours then baked. I don't have a dutch oven, or cast iron
>>> pot or anything like that and I don't think my pyrex was large enough,
>>> so I used a regular, cheap soup pot and lid. I wrapped the handles in
>>> foil and followed the recipe. I just tasted it and it is wonderful!
>>> It's moist and full of large, shiny holes and the crust is crispy,
>>> wonderful. Here are some pics:
>>>
>>> http://tinyurl.com/yn2kzo
>>>
>>> I need to buy more flour, but I'm anxious to try again. I'd like to see
>>> it rise a bit more..it's a little shy of 3 inches high (don't have a
>>> ruler to measure.
>>
>> Wonderful first attempt!!
>>
>> I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
>> up a bit, for more heoght in the sam epot.
>>
>> I have been using a crockpot liner I picked up at the thrift store for
>> $3.
>>
>> Dave
>
> Thanks for your tips! I'll probably try my smaller pyrex next time. I
> wasn't sure how much it would puff in the oven this time.

You really want a pan with some mass; a heavy one. It holds
the heat better and transmits it more effectively to the
dough without cooling as much as a thin one. That helps with
the rise.

That's why the baker suggests cast iron, pyrex, ceramic...

But this looked like a good first shot.

Pastorio