On 1 Oct 2013 01:09:28 GMT, notbob > wrote:

> I wuz unable to get the Hertzberg book from the library, at least for
> a few weeks (there's a line). But, I did find Kneadlessly Simple by
> Nancy Baggett (snort!). The first few pages and the basic nine steps
> she advocates substantiate yer long fermentation approach for
> developing flavor in no-knead bread. We'll see.

You don't need a book. There are plenty of recipes on the internet
http://www.artisanbreadinfive.com/
including some by Jim Lahey, who was the originator of the idea.
http://www.sullivanstreetbakery.com/recipes
http://www.nytimes.com/2006/11/08/di...mrex.html?_r=0
http://markbittman.com/12-days-of-ht...no-work-bread/

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Mon, 30 Sep 2013 22:17:55 -0400, Nancy Young
> wrote:

> I bought the book, but I never did get around to finding
> a bucket.

Get a food grade bucket, not paint grade. They're available in
restaurant supply stores for well under $10.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 01 Oct 2013 18:27:13 -0400, Nancy Young
> wrote:

> I wish I could get away with the 4 quart, you have the 6, I assume?

You really do need the space - you'll see how much it puffs up the
first time you make it and will be glad you got the big one.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 10/2/2013 1:22 PM, sf wrote:
> On Tue, 01 Oct 2013 18:27:13 -0400, Nancy Young
> > wrote:
>
>> I wish I could get away with the 4 quart, you have the 6, I assume?
>
> You really do need the space - you'll see how much it puffs up the
> first time you make it and will be glad you got the big one.
>
I got the 6, but I got a square one so I have to mix it in a
separate bowl.

It's holding the dough now, hope I did a good enough job mixing
it. Fingers crossed.

nancy

On 2013-09-30, gloria p > wrote:

> What bakery?

http://udisfood.com/

Now my fave bakery. Luckily, CityMarket carries their line here in
Buena Vista. Great bread.

nb

On 2013-09-30, Boron Elgar > wrote:

> Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
> meal or whole wheat or rye or semolina with minimal hydration
> adjustments, can allow for a tremendous amount of variety in bread
> baking.

This Kneadlessly Simple cookbook sez to put ice in the initial water
to slow the 1st rise, that it will not kill the yeast? Comment? (I
need fresh yeast, my instant at least 3 yrs old)

Also, I have no stone or parch paper, but do have a 2 bagette pan, the
kind that forms dual troughs and has a buncha small perf holes. Will
those work, OK?

nb

>
> I got a commercial kitchen bucket with volume markings on the side
> when all this no-knead bread started. Now I can't feature getting
> along without it. You put the dough(any kind of dough) in, put the
> lid on and watch the side for doubling. Piece of cake. I resisted
> getting one of these buckets for years and now I'm glad that I have
> one.
> Janet US

I put an elastic band around mine, level with the dough when I put it in to
rise. Then I can easily see whether it has doubled.
Graham

On 2 Oct 2013 18:13:32 GMT, notbob > wrote:

>On 2013-09-30, Boron Elgar > wrote:
>
>> Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
>> meal or whole wheat or rye or semolina with minimal hydration
>> adjustments, can allow for a tremendous amount of variety in bread
>> baking.
>
>This Kneadlessly Simple cookbook sez to put ice in the initial water
>to slow the 1st rise, that it will not kill the yeast? Comment? (I
>need fresh yeast, my instant at least 3 yrs old)
>
>Also, I have no stone or parch paper, but do have a 2 bagette pan, the
>kind that forms dual troughs and has a buncha small perf holes. Will
>those work, OK?
>
>nb
One of the bread guys or Boron can probably help with the reasoning
behind chilling the first rise. I do remember that it encourages one
of the living components of rise and they produce more flavor. I
believe that comes from Peter Reinhart. I've been out of the artisan
bread game for a number of years and have forgotten a lot.
Janet US

On Wed, 02 Oct 2013 12:02:27 -0400, Nancy Young
> wrote:

>On 10/1/2013 8:46 PM, Nancy Young wrote:
>
>> Very much, thanks. I will pick up the 6.
>
>Step one, completed, got my 6 qt Cambro. It's like the place
>knew I was coming, they were right up front.
>
>Now to get the ingredients. This shouldn't take me so
>long.
>
>nancy

) It's meant to be
Janet US

On Wed, 02 Oct 2013 13:37:21 -0400, Nancy Young
> wrote:
snip
>
>It's holding the dough now, hope I did a good enough job mixing
>it. Fingers crossed.
>
>nancy
Mine are crossed too.
Janet US

On 2 Oct 2013 18:13:32 GMT, notbob > wrote:

>On 2013-09-30, Boron Elgar > wrote:
>
>> Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
>> meal or whole wheat or rye or semolina with minimal hydration
>> adjustments, can allow for a tremendous amount of variety in bread
>> baking.
>
>This Kneadlessly Simple cookbook sez to put ice in the initial water
>to slow the 1st rise, that it will not kill the yeast? Comment? (I
>need fresh yeast, my instant at least 3 yrs old)
>
>Also, I have no stone or parch paper, but do have a 2 bagette pan, the
>kind that forms dual troughs and has a buncha small perf holes. Will
>those work, OK?
>
>nb

Invest in new yeast. Buying a 1 lb sack of it at a place like Costco
is cheaper than buying a couple of packets at the grocery. Keep the
yeast in the freezer, where it will last until hell freezes over. No
joke. I was using a 6+ year old stash of it for awhile.

Ice will not kill the yeast. Only heat or neglect after waking it up
will do that.

Reinhart uses ice water for the recipe you see linked below, but you
really need parchment paper. I have the same pans you have and always
line them with parchment. Any dough that is of a high enough hydration
to give you a decent "artisan" loaf will slop through those
perforations, I bet. They will work with a stiffer dough, though.

http://pinchmysalt.com/bread-bakers-...n-a-lancienne/

A stone is an investment and you can get around the need for it with a
plain cast iron chicken fryer or Dutch oven. Parchment, though, is
worth its weight in gold and will save you many headaches in moving
around globs of goo or fully proofed loaves. And if you use a cast
iron pot, parchment ensures you easily get the dough to it, into it
and out of it. I'm a big fan of it.

Boron

On Wed, 02 Oct 2013 15:13:30 -0600, Janet Bostwick
> wrote:

>On 2 Oct 2013 18:13:32 GMT, notbob > wrote:
>
>>On 2013-09-30, Boron Elgar > wrote:
>>
>>> Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
>>> meal or whole wheat or rye or semolina with minimal hydration
>>> adjustments, can allow for a tremendous amount of variety in bread
>>> baking.
>>
>>This Kneadlessly Simple cookbook sez to put ice in the initial water
>>to slow the 1st rise, that it will not kill the yeast? Comment? (I
>>need fresh yeast, my instant at least 3 yrs old)
>>
>>Also, I have no stone or parch paper, but do have a 2 bagette pan, the
>>kind that forms dual troughs and has a buncha small perf holes. Will
>>those work, OK?
>>
>>nb
> One of the bread guys or Boron can probably help with the reasoning
>behind chilling the first rise. I do remember that it encourages one
>of the living components of rise and they produce more flavor. I
>believe that comes from Peter Reinhart. I've been out of the artisan
>bread game for a number of years and have forgotten a lot.
>Janet US


Something to do with developing sugars? Not sure if it is needed if
one retards overnight in the fridge.

Boron

On Thu, 03 Oct 2013 16:05:15 -0400, Boron Elgar
> wrote:

>On 2 Oct 2013 18:13:32 GMT, notbob > wrote:
>
>>On 2013-09-30, Boron Elgar > wrote:
>>
>>> Whole grains, seeds, herbs, a bit of olive oil, subbing out some corn
>>> meal or whole wheat or rye or semolina with minimal hydration
>>> adjustments, can allow for a tremendous amount of variety in bread
>>> baking.
>>
>>This Kneadlessly Simple cookbook sez to put ice in the initial water
>>to slow the 1st rise, that it will not kill the yeast? Comment? (I
>>need fresh yeast, my instant at least 3 yrs old)
>>
>>Also, I have no stone or parch paper, but do have a 2 bagette pan, the
>>kind that forms dual troughs and has a buncha small perf holes. Will
>>those work, OK?
>>
>>nb
>
>Invest in new yeast. Buying a 1 lb sack of it at a place like Costco
>is cheaper than buying a couple of packets at the grocery. Keep the
>yeast in the freezer, where it will last until hell freezes over. No
>joke. I was using a 6+ year old stash of it for awhile.
>
>Ice will not kill the yeast. Only heat or neglect after waking it up
>will do that.
>
>Reinhart uses ice water for the recipe you see linked below, but you
>really need parchment paper. I have the same pans you have and always
>line them with parchment. Any dough that is of a high enough hydration
>to give you a decent "artisan" loaf will slop through those
>perforations, I bet. They will work with a stiffer dough, though.
>
>http://pinchmysalt.com/bread-bakers-...n-a-lancienne/
>
>A stone is an investment and you can get around the need for it with a
>plain cast iron chicken fryer or Dutch oven. Parchment, though, is
>worth its weight in gold and will save you many headaches in moving
>around globs of goo or fully proofed loaves. And if you use a cast
>iron pot, parchment ensures you easily get the dough to it, into it
>and out of it. I'm a big fan of it.
>
>Boron
>
regarding the perforated baguette pans, yes, a higher hydration dough
will ooze through the holes and become hard to remove
Janet US

On Sunday, September 29, 2013 9:42:34 PM UTC-4, Janet Bostwick wrote:
> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>
> or
>
> http://tinyurl.com/yzyjmw5
>
>
>
> Looks good and promises 9 days of viability.
>
> Janet US

Have you tried this yet? I'd love to know of the results.

Janet wrote:

> regarding the perforated baguette pans, yes, a higher hydration dough will
> ooze through the holes and become hard to remove

While living in southern California I fell in love with the hazelnut-sage
filoncino from Il Buona Forchetta. So when Suzanne Dunaway provided the
recipe in _No Need to Knead: Handmade Italian Breads in 90 Minutes_
(http://www.amazon.com/No-Need-Knead-.../dp/0786864273) I
bought it with the intention of making that bread. (This was in 1999, seven
years before the no-knead craze hit.) The commercial bread was obviously
baked in perforated pans, so that's what I got, too.

I don't know what the trick is, but half the loaves came out easily and half
the loaves stuck tenaciously. I'm not convinced that the holes were the
issue; the bread stuck to the pan itself. If the bread had simply mushroomed
through the holes I could have removed it by poking a blunt skewer through
the holes to loosen it, but that wasn't the case.

At any rate, the loaves that survived were fantastic, and the torn-up bread
went into the freezer for later use as stuffing.

Bob

On 2013-10-03, Boron Elgar > wrote:

> Invest in new yeast.

I did. Both Fleishmann's regular and bread machine (which I assume is
"instant") yeast in jars and tossed in freezer.

> A stone is an investment and you can get around the need for it with a
> plain cast iron chicken fryer or Dutch oven. Parchment, though, is
> worth its weight in gold.....

Jes remembered, I have half a dozen unglazed tiles and a pan to put
them in. Not gonna buy a whole 'nother cast iron lump. I gotta old 10"-12"
Griswold skillet. Will that do? I bought some parch-paper, anyway.

Jes waiting fer my proofing bucket.

nb

On 2013-10-04, notbob > wrote:

> Jes waiting fer my proofing bucket.

And here it is ...as I sit and read rfc!! Delivered right to my door
3 days after I ordered it! UPS dropped it, I reached over and slid
the sliding door open, and picked it up off the deck. Didna even
hafta get outta my compter chair. I like these Katom folks. Sure,
the shipping was tad steep ($11), but the bucket/lid itself was so
freakin' cheap (< $5), it still beat KA's total all to Hell.

First batch going in the bucket, tonight. I'll clean the oven
tomorrow. I see bread maybe Sun morn, which is good cuz a cold front
came in and it's 30 deg F cooler than yesterday. Time to bake!

nb

"notbob" > wrote in message
...
> On 2013-10-04, notbob > wrote:
>
>> Jes waiting fer my proofing bucket.
>
> And here it is ...as I sit and read rfc!! Delivered right to my door
> 3 days after I ordered it! UPS dropped it, I reached over and slid
> the sliding door open, and picked it up off the deck. Didna even
> hafta get outta my compter chair. I like these Katom folks. Sure,
> the shipping was tad steep ($11), but the bucket/lid itself was so
> freakin' cheap (< $5), it still beat KA's total all to Hell.
>
> First batch going in the bucket, tonight. I'll clean the oven
> tomorrow. I see bread maybe Sun morn, which is good cuz a cold front
> came in and it's 30 deg F cooler than yesterday. Time to bake!

Enjoy)



--
http://www.helpforheroes.org.uk/shop/

On 4 Oct 2013 16:25:38 GMT, notbob > wrote:

>On 2013-10-03, Boron Elgar > wrote:
>
>> Invest in new yeast.
>
>I did. Both Fleishmann's regular and bread machine (which I assume is
>"instant") yeast in jars and tossed in freezer.

Yup...the bread machine yeast is rapid-rise.
>
>> A stone is an investment and you can get around the need for it with a
>> plain cast iron chicken fryer or Dutch oven. Parchment, though, is
>> worth its weight in gold.....
>
>Jes remembered, I have half a dozen unglazed tiles and a pan to put
>them in.


Tiles are fine. Put them directly on the rack, though. They work very
well that way. Again, parchment will help.

> Not gonna buy a whole 'nother cast iron lump. I gotta old 10"-12"
>Griswold skillet. Will that do? I bought some parch-paper, anyway.

AHA! No, don't buy one. They are common enough I thought you might
already have one. The skillet does no good as the purpose of the
larger cast iron is that it has height and a cover. It keeps the
initially escaped moisture inside to help form a good crust.Still,
you needn't have cast iron to bake bread that way. Any heavy weight,
oven proof pot will do. It does have to be heavy, though, but even
something like Maganlite will be terrific.

>
>Jes waiting fer my proofing bucket.
>
>nb

That's an item I do not have. I have two huge bowls, one a stoneware,
semi-antique, one a huge curve of stainless. I just toss the dough
into one of them and into the fridge it all goes until I am ready to
play with it the next day.
Boron

On 4 Oct 2013 21:41:07 GMT, notbob > wrote:

>On 2013-10-04, notbob > wrote:
>
>> Jes waiting fer my proofing bucket.
>
>And here it is ...as I sit and read rfc!! Delivered right to my door
>3 days after I ordered it! UPS dropped it, I reached over and slid
>the sliding door open, and picked it up off the deck. Didna even
>hafta get outta my compter chair. I like these Katom folks. Sure,
>the shipping was tad steep ($11), but the bucket/lid itself was so
>freakin' cheap (< $5), it still beat KA's total all to Hell.
>
>First batch going in the bucket, tonight. I'll clean the oven
>tomorrow. I see bread maybe Sun morn, which is good cuz a cold front
>came in and it's 30 deg F cooler than yesterday. Time to bake!
>
>nb

Take pictures!

Boron

On 2013-10-05, Boron Elgar > wrote:

> already have one. The skillet does no good as the purpose of the
> larger cast iron is that it has height and a cover. It keeps the
> initially escaped moisture inside to help form a good crust.Still,
> you needn't have cast iron to bake bread that way. Any heavy weight,
> oven proof pot will do.

I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
it or still use parch paper?

nb

On 5 Oct 2013 02:24:43 GMT, notbob > wrote:

>On 2013-10-05, Boron Elgar > wrote:
>
>> already have one. The skillet does no good as the purpose of the
>> larger cast iron is that it has height and a cover. It keeps the
>> initially escaped moisture inside to help form a good crust.Still,
>> you needn't have cast iron to bake bread that way. Any heavy weight,
>> oven proof pot will do.
>
>I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
>it or still use parch paper?
>
>nb

The Le Crueset is fine - ideal, in fact. Just make sure the knob is
ovenproof.

Parchment should be sufficient, but greasing it, too, might help.
Downside to the grease/spray is that it'll cook onto the sides real
ugly during the bake.

You can toss in some cornmeal at the bottom.

Boron

On 9/30/2013 10:17 PM, Nancy Young wrote:
> On 9/30/2013 10:16 AM, pltrgyst wrote:
>> On 9/29/13 9:42 PM, Janet Bostwick wrote:
>>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>>>
>>>
>>> or
>>> http://tinyurl.com/yzyjmw5
>>>
>>> Looks good and promises 9 days of viability.
>>> Janet US
>>
>> Ignore that nine days! Every time the bucket gets a bit low, just scrape
>> the sides down with a spatula, and add more flour and enough water to
>> restore the original wet dough consistency.
>>
>> I've kept this going for well over six months, and while you develop a
>> more pronounced sourdough flavor, it's not as strong as you find in some
>> San Francisco sourdoughs.
>>
>> I use a six quart paint bucket with cover from Lowes - just punch two
>> quarter-inch diameter holes in the cover, and you're good to go.
>
> You know, I bought the book, but I never did get around to finding
> a bucket. You and Janet have inspired me.
>
> nancy

I'm inspired, too. I might have some free time in another week if the
government doesn't wake up and do their job. I'm funded for another
week, then it's furlough time.


--
CAPSLOCK–Preventing Login Since 1980.

On Fri, 04 Oct 2013 22:59:17 -0400, Boron Elgar
> wrote:

>On 5 Oct 2013 02:24:43 GMT, notbob > wrote:
>
>>On 2013-10-05, Boron Elgar > wrote:
>>
>>> already have one. The skillet does no good as the purpose of the
>>> larger cast iron is that it has height and a cover. It keeps the
>>> initially escaped moisture inside to help form a good crust.Still,
>>> you needn't have cast iron to bake bread that way. Any heavy weight,
>>> oven proof pot will do.
>>
>>I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
>>it or still use parch paper?
>>
>>nb
>
>The Le Crueset is fine - ideal, in fact. Just make sure the knob is
>ovenproof.
>
>Parchment should be sufficient, but greasing it, too, might help.
>Downside to the grease/spray is that it'll cook onto the sides real
>ugly during the bake.
>
>You can toss in some cornmeal at the bottom.
>
>Boron

The original NY Times no-knead bread just calls for a liberal dusting
of flour. That worked for me. (flour the dough) I wouldn't use any
grease -- the inside of the pan is going to turn ugly. I think the
parchment paper and floured dough is going to be enough.
Janet US

"Janet Bostwick" > wrote in message
...
> On Fri, 04 Oct 2013 22:59:17 -0400, Boron Elgar
> > wrote:
>
>>On 5 Oct 2013 02:24:43 GMT, notbob > wrote:
>>
>>>On 2013-10-05, Boron Elgar > wrote:
>>>
>>>> already have one. The skillet does no good as the purpose of the
>>>> larger cast iron is that it has height and a cover. It keeps the
>>>> initially escaped moisture inside to help form a good crust.Still,
>>>> you needn't have cast iron to bake bread that way. Any heavy weight,
>>>> oven proof pot will do.
>>>
>>>I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
>>>it or still use parch paper?
>>>
>>>nb
>>
>>The Le Crueset is fine - ideal, in fact. Just make sure the knob is
>>ovenproof.
>>
>>Parchment should be sufficient, but greasing it, too, might help.
>>Downside to the grease/spray is that it'll cook onto the sides real
>>ugly during the bake.
>>
>>You can toss in some cornmeal at the bottom.
>>
>>Boron
>
> The original NY Times no-knead bread just calls for a liberal dusting
> of flour. That worked for me. (flour the dough) I wouldn't use any
> grease -- the inside of the pan is going to turn ugly. I think the
> parchment paper and floured dough is going to be enough.
> Janet US
>
I don't even use flour. I just used to tip the dough into the Le Creuset and
it never stuck. (My LC is a "marmitout" that doesn't have a plastic knob on
the lid).
I now use a Lodge dutch oven, which is larger. I just tip the dough in, no
flour or parchment.
Graham

On 10/4/2013 11:14 PM, Cheryl wrote:
> On 9/30/2013 10:17 PM, Nancy Young wrote:

>> You know, I bought the book, but I never did get around to finding
>> a bucket. You and Janet have inspired me.

> I'm inspired, too.

I got inspired enough to make the dough, it's been in the
refrigerator for a couple of days now. I need to buy more flour
to get around to baking a loaf. Tomorrow.

> I might have some free time in another week if the
> government doesn't wake up and do their job. I'm funded for another
> week, then it's furlough time.

Sigh. Hope you're okay, fingers crossed.

nancy

On 10/5/2013 12:14 AM, Nancy Young wrote:
> On 10/4/2013 11:14 PM, Cheryl wrote:
>> On 9/30/2013 10:17 PM, Nancy Young wrote:
>
>>> You know, I bought the book, but I never did get around to finding
>>> a bucket. You and Janet have inspired me.
>
>> I'm inspired, too.
>
> I got inspired enough to make the dough, it's been in the
> refrigerator for a couple of days now. I need to buy more flour
> to get around to baking a loaf. Tomorrow.
>
> > I might have some free time in another week if the
>> government doesn't wake up and do their job. I'm funded for another
>> week, then it's furlough time.
>
> Sigh. Hope you're okay, fingers crossed.
>
> nancy
>

Thanks Nancy. I'm not too worried unless it's an extended time and I'm
not sure yet how our benefits work if I'm furloughed. I rely on my
health insurance a lot these days. I need to check the company FAQs.
--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 9/30/2013 10:17 PM, Nancy Young wrote:
>> On 9/30/2013 10:16 AM, pltrgyst wrote:
>>> On 9/29/13 9:42 PM, Janet Bostwick wrote:
>>>> http://www.kingarthurflour.com/blog/...ull-ever-bake/
>>>>
>>>>
>>>> or
>>>> http://tinyurl.com/yzyjmw5
>>>>
>>>> Looks good and promises 9 days of viability.
>>>> Janet US
>>>
>>> Ignore that nine days! Every time the bucket gets a bit low, just scrape
>>> the sides down with a spatula, and add more flour and enough water to
>>> restore the original wet dough consistency.
>>>
>>> I've kept this going for well over six months, and while you develop a
>>> more pronounced sourdough flavor, it's not as strong as you find in some
>>> San Francisco sourdoughs.
>>>
>>> I use a six quart paint bucket with cover from Lowes - just punch two
>>> quarter-inch diameter holes in the cover, and you're good to go.
>>
>> You know, I bought the book, but I never did get around to finding
>> a bucket. You and Janet have inspired me.
>>
>> nancy
>
> I'm inspired, too. I might have some free time in another week if the
> government doesn't wake up and do their job. I'm funded for another week,
> then it's furlough time.

Oh dear Surely they can't keep this up much longer??
--
http://www.helpforheroes.org.uk/shop/

On Fri, 04 Oct 2013 21:37:44 -0600, Janet Bostwick
> wrote:

>On Fri, 04 Oct 2013 22:59:17 -0400, Boron Elgar
> wrote:
>
>>On 5 Oct 2013 02:24:43 GMT, notbob > wrote:
>>
>>>On 2013-10-05, Boron Elgar > wrote:
>>>
>>>> already have one. The skillet does no good as the purpose of the
>>>> larger cast iron is that it has height and a cover. It keeps the
>>>> initially escaped moisture inside to help form a good crust.Still,
>>>> you needn't have cast iron to bake bread that way. Any heavy weight,
>>>> oven proof pot will do.
>>>
>>>I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
>>>it or still use parch paper?
>>>
>>>nb
>>
>>The Le Crueset is fine - ideal, in fact. Just make sure the knob is
>>ovenproof.
>>
>>Parchment should be sufficient, but greasing it, too, might help.
>>Downside to the grease/spray is that it'll cook onto the sides real
>>ugly during the bake.
>>
>>You can toss in some cornmeal at the bottom.
>>
>>Boron
>
>The original NY Times no-knead bread just calls for a liberal dusting
>of flour. That worked for me. (flour the dough) I wouldn't use any
>grease -- the inside of the pan is going to turn ugly. I think the
>parchment paper and floured dough is going to be enough.
>Janet US

That unglazed finish of the plain cast iron is a cosmetic advantage
over the enameled pans for the bread.

I had not reviewed the original recipe in ages, so must look it up
again.

Boron

On Fri, 4 Oct 2013 21:57:35 -0600, "graham" > wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Fri, 04 Oct 2013 22:59:17 -0400, Boron Elgar
>> > wrote:
>>
>>>On 5 Oct 2013 02:24:43 GMT, notbob > wrote:
>>>
>>>>On 2013-10-05, Boron Elgar > wrote:
>>>>
>>>>> already have one. The skillet does no good as the purpose of the
>>>>> larger cast iron is that it has height and a cover. It keeps the
>>>>> initially escaped moisture inside to help form a good crust.Still,
>>>>> you needn't have cast iron to bake bread that way. Any heavy weight,
>>>>> oven proof pot will do.
>>>>
>>>>I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
>>>>it or still use parch paper?
>>>>
>>>>nb
>>>
>>>The Le Crueset is fine - ideal, in fact. Just make sure the knob is
>>>ovenproof.
>>>
>>>Parchment should be sufficient, but greasing it, too, might help.
>>>Downside to the grease/spray is that it'll cook onto the sides real
>>>ugly during the bake.
>>>
>>>You can toss in some cornmeal at the bottom.
>>>
>>>Boron
>>
>> The original NY Times no-knead bread just calls for a liberal dusting
>> of flour. That worked for me. (flour the dough) I wouldn't use any
>> grease -- the inside of the pan is going to turn ugly. I think the
>> parchment paper and floured dough is going to be enough.
>> Janet US
>>
>I don't even use flour. I just used to tip the dough into the Le Creuset and
>it never stuck. (My LC is a "marmitout" that doesn't have a plastic knob on
>the lid).
>I now use a Lodge dutch oven, which is larger. I just tip the dough in, no
>flour or parchment.
>Graham
>
I've been using a cast iron Lodge Dutch oven. I didn't have enameled
cast iron when I made my first NY Times bread. It turned out
perfectly so I haven't been messing with success. I continue to use
the old black Lodge pot.
Janet US

On Sat, 05 Oct 2013 09:33:28 -0600, Janet Bostwick
> wrote:
> >
> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
> cast iron when I made my first NY Times bread. It turned out
> perfectly so I haven't been messing with success. I continue to use
> the old black Lodge pot.

It's not too big? I use my black dutch oven and wish I had something
smaller so the loaf would be higher... but I'm not about to spend $70
or more just for a pot to bake bread in.


--
Food is an important part of a balanced diet.

On 10/5/2013 11:33 AM, Janet Bostwick wrote:

> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
> cast iron when I made my first NY Times bread. It turned out
> perfectly so I haven't been messing with success. I continue to use
> the old black Lodge pot.

Somehow I have lost track of this conversation.

I was planning to make the bread on my pizza stone. Should I
be making it in my enameled pot or a cast iron pan?

nancy, not a baker

On Sat, 05 Oct 2013 08:49:22 -0700, sf > wrote:

>On Sat, 05 Oct 2013 09:33:28 -0600, Janet Bostwick
> wrote:
>> >
>> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
>> cast iron when I made my first NY Times bread. It turned out
>> perfectly so I haven't been messing with success. I continue to use
>> the old black Lodge pot.
>
>It's not too big? I use my black dutch oven and wish I had something
>smaller so the loaf would be higher... but I'm not about to spend $70
>or more just for a pot to bake bread in.

No, it's not too big. The loaf never touched the sides of the pot. It
rose straight up. It may be that you need to round up your bread just
a bit tighter to give it strength. I know that the dough is awfully
gooey, but if you flour everything and approach the dough with your
hands cupped as though you were holding a small pumpkin and sort of
stroke down the sides of the dough while turning the dough clockwise
(or counter-clockwise), that will stretch the dough skin tighter.
This is done quickly with generous flour. I'm not saying to add a lot
of flour to the dough itself, just the outside so noting sticks.
http://s1171.photobucket.com/user/ge...ml?sort=3&o=17
or
http://tinyurl.com/oz4qmk6

let me know if I didn't explain well enough

Janet US

On Sat, 05 Oct 2013 11:53:12 -0400, Nancy Young
> wrote:

>On 10/5/2013 11:33 AM, Janet Bostwick wrote:
>
>> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
>> cast iron when I made my first NY Times bread. It turned out
>> perfectly so I haven't been messing with success. I continue to use
>> the old black Lodge pot.
>
>Somehow I have lost track of this conversation.
>
>I was planning to make the bread on my pizza stone. Should I
>be making it in my enameled pot or a cast iron pan?
>
>nancy, not a baker

No, the stone is fine, just like the recipe indicates. The
conversation drifted to the NY Times No-Knead recipe. That recipe
does call suggest dropping the dough into a pre-heated cast iron pot.

November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Janet US

On Sat, 05 Oct 2013 11:53:12 -0400, Nancy Young
> wrote:

> On 10/5/2013 11:33 AM, Janet Bostwick wrote:
>
> > I've been using a cast iron Lodge Dutch oven. I didn't have enameled
> > cast iron when I made my first NY Times bread. It turned out
> > perfectly so I haven't been messing with success. I continue to use
> > the old black Lodge pot.
>
> Somehow I have lost track of this conversation.
>
> I was planning to make the bread on my pizza stone. Should I
> be making it in my enameled pot or a cast iron pan?
>

I'd use whichever one has the smaller diameter, because I like bread
with some thickness to it.

This dough is very "floppy" and is too thin AFAIC when cooked in a
regular sized cast iron dutch oven - but that's what I have, so that's
what I use. https://www.youtube.com/watch?v=13Ah9ES2yTU I made the
recipe 3 or 4 times and gave up. It came together beautifully, looked
and sounded great when done -- but it had a "wet" quality to it, even
after it had been toasted. Hubby absolutely HATES it. I did it
before I started taking my bread's temperature. If I ever tried it
again, I'd make sure the thermometer read 200° before I took it out.

Looks less floppy http://www.youtube.com/watch?v=JFJZPm-_2-M and
worth a try, but I'm gun shy now.

--
Food is an important part of a balanced diet.

On Fri, 04 Oct 2013 21:37:44 -0600, Janet Bostwick
> wrote:

>On Fri, 04 Oct 2013 22:59:17 -0400, Boron Elgar
> wrote:
>
>>On 5 Oct 2013 02:24:43 GMT, notbob > wrote:
>>
>>>On 2013-10-05, Boron Elgar > wrote:
>>>
>>>> already have one. The skillet does no good as the purpose of the
>>>> larger cast iron is that it has height and a cover. It keeps the
>>>> initially escaped moisture inside to help form a good crust.Still,
>>>> you needn't have cast iron to bake bread that way. Any heavy weight,
>>>> oven proof pot will do.
>>>
>>>I gotta Le Creuset "big orange" dutch oven. Will that work? Grease
>>>it or still use parch paper?
>>>
>>>nb
>>
>>The Le Crueset is fine - ideal, in fact. Just make sure the knob is
>>ovenproof.
>>
>>Parchment should be sufficient, but greasing it, too, might help.
>>Downside to the grease/spray is that it'll cook onto the sides real
>>ugly during the bake.
>>
>>You can toss in some cornmeal at the bottom.
>>
>>Boron
>
>The original NY Times no-knead bread just calls for a liberal dusting
>of flour. That worked for me. (flour the dough) I wouldn't use any
>grease -- the inside of the pan is going to turn ugly. I think the
>parchment paper and floured dough is going to be enough.
>Janet US

Correct... I'd use the least expensive no-name cast iron pot I could
find... Le Crueset will get nasty at bread baking temps, its porcelain
may not even hold up, might craze.

On Sat, 05 Oct 2013 11:53:12 -0400, Nancy Young
> wrote:

>On 10/5/2013 11:33 AM, Janet Bostwick wrote:
>
>> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
>> cast iron when I made my first NY Times bread. It turned out
>> perfectly so I haven't been messing with success. I continue to use
>> the old black Lodge pot.
>
>Somehow I have lost track of this conversation.
>
>I was planning to make the bread on my pizza stone. Should I
>be making it in my enameled pot or a cast iron pan?
>
>nancy, not a baker


It might be easier for you to handle in the pot. All you do is dump
the dough into it and cover. The trick is that the pot creates a nice,
steamy environment for great crust.

Boron

On 10/5/2013 1:21 PM, Janet Bostwick wrote:
> On Sat, 05 Oct 2013 11:53:12 -0400, Nancy Young
> > wrote:

>> Somehow I have lost track of this conversation.
>>
>> I was planning to make the bread on my pizza stone. Should I
>> be making it in my enameled pot or a cast iron pan?
>>
>> nancy, not a baker
>
> No, the stone is fine, just like the recipe indicates. The
> conversation drifted to the NY Times No-Knead recipe. That recipe
> does call suggest dropping the dough into a pre-heated cast iron pot.

Thanks! I'm printing this off. Sorry about all the questions,
you'd think I was using gold dust the way I'm intimidated.
Flour and yeast.

nancy

On 10/5/2013 4:17 PM, Boron Elgar wrote:
> On Sat, 05 Oct 2013 11:53:12 -0400, Nancy Young
> > wrote:

>> I was planning to make the bread on my pizza stone. Should I
>> be making it in my enameled pot or a cast iron pan?

> It might be easier for you to handle in the pot. All you do is dump
> the dough into it and cover. The trick is that the pot creates a nice,
> steamy environment for great crust.

Oh, interesting! Thank you. I have enough dough (and enough
ingredients) to try different ways to see which is successful
for me. I like the sound of great crust.

nancy

On 10/5/2013 1:15 PM, Janet Bostwick wrote:
> On Sat, 05 Oct 2013 08:49:22 -0700, sf > wrote:
>
>> On Sat, 05 Oct 2013 09:33:28 -0600, Janet Bostwick
>> > wrote:
>>>>
>>> I've been using a cast iron Lodge Dutch oven. I didn't have enameled
>>> cast iron when I made my first NY Times bread. It turned out
>>> perfectly so I haven't been messing with success. I continue to use
>>> the old black Lodge pot.
>>
>> It's not too big? I use my black dutch oven and wish I had something
>> smaller so the loaf would be higher... but I'm not about to spend $70
>> or more just for a pot to bake bread in.
>
> No, it's not too big. The loaf never touched the sides of the pot. It
> rose straight up. It may be that you need to round up your bread just
> a bit tighter to give it strength. I know that the dough is awfully
> gooey, but if you flour everything and approach the dough with your
> hands cupped as though you were holding a small pumpkin and sort of
> stroke down the sides of the dough while turning the dough clockwise
> (or counter-clockwise), that will stretch the dough skin tighter.
> This is done quickly with generous flour. I'm not saying to add a lot
> of flour to the dough itself, just the outside so noting sticks.
> http://s1171.photobucket.com/user/ge...ml?sort=3&o=17
> or
> http://tinyurl.com/oz4qmk6
>
> let me know if I didn't explain well enough
>
> Janet US
>
Nice looking loaf!! Thanks for the pic, Janet.

Jill