I've been constantly fine-tuning the Mark Bittman Jim Lahey No Knead Bread recipe. We've made a GardenFork Video here, and I've done blog posts about No Knead Bread. For a while there I was having No Knead Bread failure, and I finally found that I was not letting the dough rise long enough for the initial rise, and that the kind of all purpose flour changes the dough. Not every all purpose dough has the same amount of protien, it varies.
I also have started to rise the dough in a towel lined bowl instead of just on a board. I think it helps with the shape a bit.
I think the hardest thing about No Knead Bread is flipping it into the dutch oven.
So we took some pictures of how I do it. I'm never able to get it to flop right in proper, so I take a wooden spatula and scrape the dough off the sides of the dutch oven, and jiggle the pot to get the dough to even out. I don't touch the dough.
The flip is a fluid motion, don't hesitate, and don't flip too fast, or too hard. The less you think about it the better. How's that for advice?
What techniques do you have for better No Knead Bread? or any recipe variations? please tell us below:
use a wooden spatula to scrape the dough off the sides of the pot
Kathy
I bake bread quite often and have made this recipe several times, but I've never flipped the loaf before baking. I raise the dough on parchment paper in a similarly shaped bowl or pan to my dutch oven. Once it's ready to bake, I just lift the paper and all into the heated dutch oven and pop it in the oven. It works great.
Tim
Eric,
Which do you prefer - this recipe or the "Artisan Bread in 5 Minutes a Day"?
Thanks
Tim
Michaelc
I second the parchment technique. It makes getting the dough into the pot much less stressful.
Gene
I found that heating the PAN ONLY (don't heat the cover) causes the bread to rise higher during baking. Thanks for the great pictures and information!
Howard L
What is the temperature that you set the oven at for baking the bread.
In the video it says pre-heat oven for 30 minutes, etc. But no indication of
what it is? 375 or ?????????????????
Eric Gunnar Rochow
you can find the recipe on our site here:
http://www.gardenfork.tv/sullivan-bakery-bread-recipe-update
thanks, eri c