Other essentials are the Dr. Oetker dough scraper, a bench knife, instant read thermometer, kitchen scale (with tare feature) that measures in grams and ounces, Danish dough whisk, and you might as well get a package of SAF instant yeast while you’re at it.

You asked!

Oh Nate, just to clarify, the whole wheat bread I was speaking about at the end of my email was an entirely different topic. It was not made from the no-knead recipe. It was just some whole wheat bread recipe I found on the internet. I was going to try to make the “Holy Grail of 100% Whole Wheat Breads” recipe found here on Breadtopia…but Eric has told me to hold off….so I will.

As for your helpful hints for the no-knead, I do cool on a wire rack. Also, I found that on my second attempt, the crust was much lighter and softer than on my first attempt. I am wondering if it was due to the reduction of 50 degrees in temperature or the fact that I only baked with the lid off for 15 minutes instead of for 20 minutes (I was afraid of burning the bottom again). I think I am learning from your comments….keep trying! Perhaps when I order my La Cloche I will have better luck. My Le Creuset pot seems ok for now, but I really don’t want to ruin it! My oven only heats from the bottom too (I think…don’t most gas ovens heat from the bottom??…gotta check the manual I guess). As you originally suggested, next time I try the no-knead recipe, I will invert upside down for the last 20 minutes, once the lid is removed.

From what I can read in your second email, you use starter instead of instant yeast in your no-knead rustic style baguette recipe, correct? I looked for starter in a few of our major grocery chains here in Toronto but couldn’t find some! I am wondering if I should hit the health food stores next? After reading the info on Eric’s site and watching the video I am a bit more informed on starter, but I still have a lot to understand. I was just going to order a batch of Eric’s starter…just not sure which one to order yet as I do not know the difference between dry and live.

I am really knew to bread baking and some of the terms used are really foreign to me. I will try again this Saturday.

until then…happy baking!
marilyn

Nate

I just turn the loaf upside down on the oven rack to finish the bake. I do this because my oven only has heat from the bottom, and I am trying to avoid burning the bottom. I def recomend a wire rack to cool the loaves on. I do this with both my round and oblong loaves.

The crusts are crispy and thick.

My experience in baking is def a learning one. I think I learn something new every time. Times given are a range. Sometimes longer, sometime shorter. And dare I say, same with ingredients. But what do I know?

Good luck

Nate

By “lower hydration” I just mean his dough isn’t as wet as many make their no knead dough, so it has less of a tendency to flatten out under its own weight.

The “Holy Grail” sandwich loaf bread is meant to be baked in a baking pan vs a cloche, so you’re ok there. However, I’d hold off of that recipe. It’s really not all that great in my opinion. I’ve got a couple more sandwich loaf type recipes coming eventually that are way better. And one of them is actually pretty easy with far fewer ingredients.