Comments on: no-knead bread http://smittenkitchen.com/2006/11/one-for-the-sling-files/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sarah M http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1812388 Sarah M Fri, 27 Apr 2012 15:03:39 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1812388 Made this bread this week and was bowled over by how amaaaazing it was. Definitely going to become a regular part of the bread repertoire. Then in last month's Bon Appetit they featured Jim Lahey's pizza dough-- equally easy and DELICIOUS! Here's the link: http://www.bonappetit.com/recipes/2012/03/no-knead-pizza-dough Counting down until the book is out, Deb-- can't wait! Made this bread this week and was bowled over by how amaaaazing it was. Definitely going to become a regular part of the bread repertoire. Then in last month’s Bon Appetit they featured Jim Lahey’s pizza dough– equally easy and DELICIOUS! Here’s the link: http://www.bonappetit.com/recipes/2012/03/no-knead-pizza-dough

Counting down until the book is out, Deb– can’t wait!

]]> By: Keith http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1549276 Keith Wed, 01 Feb 2012 07:15:56 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1549276 For those who care - a small clarification: I put the dough directly on the place mat, which has been covered with flour. After dusting the top of the dough with flour, I place a little plastic wrap. For those who care – a small clarification: I put the dough directly on the place mat, which has been covered with flour. After dusting the top of the dough with flour, I place a little plastic wrap.

]]> By: Keith http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1539951 Keith Mon, 30 Jan 2012 13:16:10 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1539951 After making this bread a few times, my wife declared our family liberated from either lousy quality supermarket or high quality, but inconvenient and pricey "artisan" bread. One key thing that others have picked up on is that turning out the dough on cloth can result in a pretty damned sticky towel. After one try with this method, I started using a floured woven plastic place mat covered with a little plastic wrap. The dough comes off of the place mat easily enough and it even gives it a nifty pattern. The mat is easily cleaned as well. After making this bread a few times, my wife declared our family liberated from either lousy quality supermarket or high quality, but inconvenient and pricey “artisan” bread.

One key thing that others have picked up on is that turning out the dough on cloth can result in a pretty damned sticky towel. After one try with this method, I started using a floured woven plastic place mat covered with a little plastic wrap. The dough comes off of the place mat easily enough and it even gives it a nifty pattern. The mat is easily cleaned as well.

]]> By: k paquette http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1535064 k paquette Sat, 28 Jan 2012 21:56:04 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1535064 I've made this bread many times before (but not recently) following the recipe exactly and always had perfect results...but this time was different. I turned out the dough after about 16 hours; it had lots of the required bubbles. As usual, it was very wet. I did the floured towel method and this time the dough stuck despite having a lot of flour on the towel. But I wasn't worried - this dough is very forgiving, I thought maybe I'd lose some bubbles inside or it wouldn't rise as much but it would still taste fine. When I took the lid off after 30 minutes, I was surprised to see that the loaf was already quite brown. As in, done. But I thought, surely the inside can't be done after 30 minutes....so I left it in for 7 more. After 7 more minutes I took it out because it was getting reallllly dark, esp. near the bottom. I just cut it open and it still tastes delicious - lots of big holes and it is cooked all the way through. The bottom is a tad overdone but not burned. I did check my oven temp (with gauge and thermometer inside and it was 450.) Could it be because this time I used my large le creuset dutch oven? That's the only thing I did differently (that I know of. ha.) I’ve made this bread many times before (but not recently) following the recipe exactly and always had perfect results…but this time was different. I turned out the dough after about 16 hours; it had lots of the required bubbles. As usual, it was very wet. I did the floured towel method and this time the dough stuck despite having a lot of flour on the towel. But I wasn’t worried – this dough is very forgiving, I thought maybe I’d lose some bubbles inside or it wouldn’t rise as much but it would still taste fine. When I took the lid off after 30 minutes, I was surprised to see that the loaf was already quite brown. As in, done. But I thought, surely the inside can’t be done after 30 minutes….so I left it in for 7 more. After 7 more minutes I took it out because it was getting reallllly dark, esp. near the bottom.
I just cut it open and it still tastes delicious – lots of big holes and it is cooked all the way through. The bottom is a tad overdone but not burned. I did check my oven temp (with gauge and thermometer inside and it was 450.) Could it be because this time I used my large le creuset dutch oven? That’s the only thing I did differently (that I know of. ha.)

]]> By: deb http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1534754 deb Sat, 28 Jan 2012 19:11:01 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1534754 Hi Kathy -- I usually have thick woven ones with silicon grids on them. However, the very most important thing is to keep them dry -- not a splash of water. Any water on a potholder water turns instantly to steam and burns right through the fabric whenever I use them in the oven. Hi Kathy — I usually have thick woven ones with silicon grids on them. However, the very most important thing is to keep them dry — not a splash of water. Any water on a potholder water turns instantly to steam and burns right through the fabric whenever I use them in the oven.

]]> By: Kathy http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1532508 Kathy Fri, 27 Jan 2012 22:53:40 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1532508 So ready to make this. I have one quick question though--what kind of oven mitts do you use? Just the thickest ones you have available? Silicon? The idea of hauling a 450 degree dutch oven from the oven is a little intimidating. Thank you for the post! :) So ready to make this. I have one quick question though–what kind of oven mitts do you use? Just the thickest ones you have available? Silicon? The idea of hauling a 450 degree dutch oven from the oven is a little intimidating. Thank you for the post! :)

]]> By: Annie http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1522665 Annie Tue, 24 Jan 2012 23:36:27 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1522665 This bread is incredible- easy enough for a novice (like me), tasty and functional enough to merit making weekly, and impressive enough to serve for guests. Everyone is always shocked that I made it myself from scratch, and they're even more blown away when I tell them how easy it is! Thank you so much for sharing this recipe (and all the others- big fan!)! This bread is incredible- easy enough for a novice (like me), tasty and functional enough to merit making weekly, and impressive enough to serve for guests. Everyone is always shocked that I made it myself from scratch, and they’re even more blown away when I tell them how easy it is! Thank you so much for sharing this recipe (and all the others- big fan!)!

]]> By: Julie http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1513530 Julie Sun, 22 Jan 2012 05:22:17 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1513530 I made this recipe today and it was SO GOOD. Mine doesn't look quite as neat as yours, but it came out crusty and chewy and delicious. I am definitely going to make this again! Thank you for all of your wonderful recipes! I have yet to try a recipe from this site that has not been amazing! I made this recipe today and it was SO GOOD. Mine doesn’t look quite as neat as yours, but it came out crusty and chewy and delicious. I am definitely going to make this again! Thank you for all of your wonderful recipes! I have yet to try a recipe from this site that has not been amazing!

]]> By: NCCookin' http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1194109 NCCookin' Wed, 23 Nov 2011 00:58:36 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1194109 OK...I REALLY want to try this for Thanksgiving...but I don't have 6-8 qt. heavy pot...I do have a big stock pot...but think it might be too big. I also have a Pampered Chef 11 inch deep dish pie plate that is clay/stonware that has a big matching bowl. I was thinking I could bake the bread in either of these, using the other piece for the lid. Is it OK to preheat something like this, I've never used these pieces before. Any other ideas on what I can bake this in? Thanks to any with suggestions! OK…I REALLY want to try this for Thanksgiving…but I don’t have 6-8 qt. heavy pot…I do have a big stock pot…but think it might be too big. I also have a Pampered Chef 11 inch deep dish pie plate that is clay/stonware that has a big matching bowl. I was thinking I could bake the bread in either of these, using the other piece for the lid. Is it OK to preheat something like this, I’ve never used these pieces before. Any other ideas on what I can bake this in? Thanks to any with suggestions!

]]> By: donna glashan http://smittenkitchen.com/2006/11/one-for-the-sling-files/#comment-1184745 donna glashan Mon, 21 Nov 2011 23:54:41 +0000 http://smittenkitchen.com/2006/11/one-for-the-sling-files#comment-1184745 This bread made helped me to get over my yeast heebie-jeebies. I had the same problem as so many others--the lack of a proper pot. One day at our local thrift store I found an old pressure cooker for $8. Took off the seals, and the rubber thingies on the top and covered the holes in foil. I have an old cake pan in the bottom of the pressure cooker pot, lined with parchment. I do the last rise on parchment paper as well, and dump the whole mess into the cake pan. The loaf stays rounder and rises higher because it's confined to the cake pan. Works for me, and no nasty towels. Also, for those interested in add-ins etc, there's many many threads on CHOW devoted to this subject. This bread made helped me to get over my yeast heebie-jeebies. I had the same problem as so many others–the lack of a proper pot. One day at our local thrift store I found an old pressure cooker for $8. Took off the seals, and the rubber thingies on the top and covered the holes in foil. I have an old cake pan in the bottom of the pressure cooker pot, lined with parchment. I do the last rise on parchment paper as well, and dump the whole mess into the cake pan. The loaf stays rounder and rises higher because it’s confined to the cake pan. Works for me, and no nasty towels. Also, for those interested in add-ins etc, there’s many many threads on CHOW devoted to this subject.

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