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