Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 26-11-2007, 01:57 PM posted to rec.food.baking
external usenet poster
 
Join Date: Sep 2006
Posts: 12,117
Default NYT No-Knead recipe - baking container for same

I don't have a LeCreuset dutch oven.

I have a Mehu-Liisa fruit steamer and its water pan can work as a
roaster - pic here http://www.juicer-steamer.com/10litmehstea.html -
scroll down. It's pretty substantial.

I have a Schlemmertopf clay roaster.

I have a crockpot with removable ceramic insert.

What is my best choice to bake this bread in? I'm fretting over
preheating the container to 450 I keep thinking something awful is
going to happen to it when I dump the dough into it for baking.

Whaddaya think?
Thanks,
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

  #2 (permalink)   Report Post  
Old 26-11-2007, 03:13 PM posted to rec.food.baking
external usenet poster
 
Join Date: Jan 2006
Posts: 2,569
Default NYT No-Knead recipe - baking container for same

On Mon, 26 Nov 2007 07:57:21 -0600, Melba's Jammin'
wrote:

I don't have a LeCreuset dutch oven.

I have a Mehu-Liisa fruit steamer and its water pan can work as a
roaster - pic here http://www.juicer-steamer.com/10litmehstea.html -
scroll down. It's pretty substantial.

I have a Schlemmertopf clay roaster.

I have a crockpot with removable ceramic insert.

What is my best choice to bake this bread in? I'm fretting over
preheating the container to 450 I keep thinking something awful is
going to happen to it when I dump the dough into it for baking.

Whaddaya think?
Thanks,



I use a plain old (and I mean *old*) Griswold cast iron Dutch
oven...maybe 5 qts. You can use Magnalite, or likely the bottom of the
juicer, too.

Many postings online have mentioned using clay bakers, too.

You can use ceramic quite easily, and I think the insert for the slow
cooker will work as long as it is oven safe. Corning ware, Pyrex, any
of them will work You can use almost anything at all that has a top
and will tolerate pre-heating and baking.

The advantage of cast iron, at least to me, is that the pot I use is
well seasoned and releases the bread beautifully.

The beauty of the recipe is its flexibility - it not just tolerates
but shines with flour/grain variations and a wide range of baking
pots do it justice, as well.


Boron


  #3 (permalink)   Report Post  
Old 26-11-2007, 11:50 PM posted to rec.food.baking
external usenet poster
 
Join Date: Nov 2007
Posts: 1
Default NYT No-Knead recipe - baking container for same

You can use anything that's ovenproof like a stainless steel saucepan as
long as it has a lid. By the way anybody see last Wednesday's NY
Times...another "no knead" idea. Doesn't require a dutch over..bakes in the
oven and takes a lot less time. Recipe makes 4 loaves so I halved it, baked
one and saved the rest of the dough for later. Worked our REAL
good...better than the original Bittman recipe in my opinion. Try it, and
see. Should be able to get the recipe from www.nytimes.com under "food and
drink"? or this weeks recipes.
"Melba's Jammin'" wrote in message
...
I don't have a LeCreuset dutch oven.

I have a Mehu-Liisa fruit steamer and its water pan can work as a
roaster - pic here http://www.juicer-steamer.com/10litmehstea.html -
scroll down. It's pretty substantial.

I have a Schlemmertopf clay roaster.

I have a crockpot with removable ceramic insert.

What is my best choice to bake this bread in? I'm fretting over
preheating the container to 450 I keep thinking something awful is
going to happen to it when I dump the dough into it for baking.

Whaddaya think?
Thanks,
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007



  #4 (permalink)   Report Post  
Old 27-11-2007, 01:22 AM posted to rec.food.baking
external usenet poster
 
Join Date: Jan 2006
Posts: 540
Default NYT No-Knead recipe - baking container for same

Melba's Jammin' wrote:
I don't have a LeCreuset dutch oven.

I have a Mehu-Liisa fruit steamer and its water pan can work as a
roaster - pic here http://www.juicer-steamer.com/10litmehstea.html -
scroll down. It's pretty substantial.

I have a Schlemmertopf clay roaster.

I have a crockpot with removable ceramic insert.

What is my best choice to bake this bread in? I'm fretting over
preheating the container to 450 I keep thinking something awful is
going to happen to it when I dump the dough into it for baking.

Whaddaya think?
Thanks,


I use a crockpot liner with an all-glass lid.
I do wipe it with a light schmear of lard, prior to preheating.
Most of the grease will burn off at 450 - 500 F, but my loaf doesn't
stick...

Dave
  #5 (permalink)   Report Post  
Old 29-11-2007, 10:19 PM posted to rec.food.baking
external usenet poster
 
Join Date: Sep 2006
Posts: 12,117
Default NYT No-Knead recipe - baking container for same

In article ,
Dave Bell wrote:

Melba's Jammin' wrote:
I don't have a LeCreuset dutch oven.

I have a Mehu-Liisa fruit steamer and its water pan can work as a
roaster - pic here http://www.juicer-steamer.com/10litmehstea.html -
scroll down. It's pretty substantial.

I have a Schlemmertopf clay roaster.

I have a crockpot with removable ceramic insert.

What is my best choice to bake this bread in? I'm fretting over
preheating the container to 450 I keep thinking something awful is
going to happen to it when I dump the dough into it for baking.

Whaddaya think?
Thanks,


I use a crockpot liner with an all-glass lid.
I do wipe it with a light schmear of lard, prior to preheating.
Most of the grease will burn off at 450 - 500 F, but my loaf doesn't
stick...

Dave


Thanks, Dave.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007


  #6 (permalink)   Report Post  
Old 04-12-2007, 09:55 PM posted to rec.food.baking
external usenet poster
 
Join Date: Oct 2007
Posts: 7
Default NYT No-Knead recipe - baking container for same

On Nov 26, 8:57 am, Melba's Jammin'
wrote:
I don't have a LeCreuset dutch oven.


I leave all those "fancy" cookware pots at the store. I have a $30
Lodge dutch oven w/ lid In bought 25 years ago. It is the best for so
many things from baking and roasting to using as a deep fryer. Great
for camping too! We use it camping to make a deep dish pizza.

In just love that bread recipe. Been trying to create that style of
breadn for years....and every loaf is perfect.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
To knead or not to knead: the great bread debate Don Martinich General Cooking 2 11-06-2010 08:20 PM
No Knead Bread Recipe mm General Cooking 0 01-02-2007 03:27 PM
No Knead Bread Recipe Reg General Cooking 1 01-02-2007 02:12 AM
No Knead Bread Recipe aem General Cooking 0 01-02-2007 01:06 AM
No Knead Bread Recipe King's Crown General Cooking 0 01-02-2007 12:11 AM


All times are GMT +1. The time now is 07:45 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017