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

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

Ohhh my!!! That is just beautiful bread!!!!!!!!!!! Well Done)

Wonderful bread! I like the big holes!

--
Merry Christmas
Pandora
----------------------
"Ravenlynne" ha scritto nel messaggio
...
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.
--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

Sorry, I forgot to ask you:
Where did you write the recipe?
I would like to see it please!

--
Merry Christmas
Pandora
-------------------------------------
"Ravenlynne" ha scritto nel messaggio
...
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.
--
"Life is a journey, Time is a river, The door is ajar."
- The Dresden Files

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

Pandora wrote:
Sorry, I forgot to ask you:
Where did you write the recipe?
I would like to see it please!


This is it, cut & Pasted from the website. The url is:
http://tinyurl.com/y5cg5h you'll have to sign in but they don't seem to
spam. There is also a video of the guy doing it which helps. Wish I
had watched it before I started! LOL!


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
1/4 teaspoon instant yeast
1 1/4 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.





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

Pandora wrote:
Wonderful bread! I like the big holes!

Thanks! I'm gonna make an olive oil dipping sauce tonight to eat it
with...

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

Ophelia wrote:
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

Ohhh my!!! That is just beautiful bread!!!!!!!!!!! Well Done)




Thanks! I'm excited!

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

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

Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog
BtW I want to ask you a thing: at point 4 is written we must put the pot in
the oven in order to heat it. For how long it should be in the oven? Shall
I put also the lid in the oven?
Thank you
Pandora
---------------------------------------------------
"Ravenlynne" ha scritto nel messaggio
...
Pandora wrote:
Sorry, I forgot to ask you:
Where did you write the recipe?
I would like to see it please!


This is it, cut & Pasted from the website. The url is:
http://tinyurl.com/y5cg5h you'll have to sign in but they don't seem to
spam. There is also a video of the guy doing it which helps. Wish I had
watched it before I started! LOL!


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
1/4 teaspoon instant yeast
1 1/4 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.





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

"Ravenlynne" ha scritto nel messaggio
...
Pandora wrote:
Wonderful bread! I like the big holes!

Thanks! I'm gonna make an olive oil dipping sauce tonight to eat it
with...

Yum yum! it's something like our "Bruschetta" Very good!
cheers
Pandora

Pandora wrote:
Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog
BtW I want to ask you a thing: at point 4 is written we must put the pot in
the oven in order to heat it. For how long it should be in the oven? Shall
I put also the lid in the oven?
Thank you
Pandora
------------

I put the pot in the oven when I turned it on...lid and all. I let it
heat for the entire 30 minutes. The guy in the video said the pot
should be "blazing" hot.

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

"Ravenlynne" ha scritto nel messaggio
...
Pandora wrote:
Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog
BtW I want to ask you a thing: at point 4 is written we must put the pot
in the oven in order to heat it. For how long it should be in the oven?
Shall I put also the lid in the oven?
Thank you
Pandora
------------

I put the pot in the oven when I turned it on...lid and all. I let it
heat for the entire 30 minutes. The guy in the video said the pot should
be "blazing" hot.

Thanks very much. I want to do it. I don't have such a round pot, but I have
a long pot with lid made of ceramic. I use it sometimes to make chicken.
It is like the one you can see in this link. Do you think it could work?
http://images.google.it/images?hl=it...rca +immagini
cheers and thank you again
Pandora