Comments on: No Knead Bread Baking Method http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Thu, 09 Feb 2012 12:29:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: jean http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-110213 jean Tue, 07 Feb 2012 22:26:53 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-110213 Hi--I'm dying to know if the the suggestion to Chich worked--and if that would work to make an actual French baguette. Jean Hi–I’m dying to know if the the suggestion to Chich worked–and if that would work to make an actual French baguette.
Jean

]]> By: Arnold http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-110184 Arnold Tue, 07 Feb 2012 18:40:59 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-110184 Thanks for this suggestion. I tried it and it worked perfectly! I used Reynolds parchment paper, claimed to withstand up to 420 F, but I used 450 F and it worked fine, although the paper became quite brittle. A nice bonus is that you don't need to clean the Dutch oven afterwards. Thanks for this suggestion. I tried it and it worked perfectly! I used Reynolds parchment paper, claimed to withstand up to 420 F, but I used 450 F and it worked fine, although the paper became quite brittle. A nice bonus is that you don’t need to clean the Dutch oven afterwards.

]]> By: Robert http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-109796 Robert Sun, 05 Feb 2012 19:50:25 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-109796 I have been making this bread for several months now and have had the same problem. I turn the dough out onto a floured sheet of parchment paper and flatten it out with a dough scraper, then using the same scraper I refold the bread and place it still on the parchment paper into a bowl and let it rise again for 1-1/2 to 2 hours. Then when my oven and pot are preheated I sprinkle the tops of the bead with sesame seeds and drop the dough still on the paper into the hot pot and put the lid on and bake. Problem solved. I never touch the dough with my hands or turn it over after foldong. The bread comes out great! The only problem I ever had with this recipe is using bleached flour. DO NOT USE BLEACHED FLOUR. I have been making this bread for several months now and have had the same problem. I turn the dough out onto a floured sheet of parchment paper and flatten it out with a dough scraper, then using the same scraper I refold the bread and place it still on the parchment paper into a bowl and let it rise again for 1-1/2 to 2 hours. Then when my oven and pot are preheated I sprinkle the tops of the bead with sesame seeds and drop the dough still on the paper into the hot pot and put the lid on and bake. Problem solved. I never touch the dough with my hands or turn it over after foldong. The bread comes out great! The only problem I ever had with this recipe is using bleached flour. DO NOT USE BLEACHED FLOUR.

]]> By: Cathy http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-109375 Cathy Fri, 03 Feb 2012 16:08:28 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-109375 Oh YAY! I was just thinking about you and wondering how it worked out. Thank you so much for letting me know! Cathy Oh YAY! I was just thinking about you and wondering how it worked out. Thank you so much for letting me know!
Cathy

]]> By: jean http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-109122 jean Fri, 03 Feb 2012 02:26:30 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-109122 Cathy--I tried your suggestion--and it worked! Thanks a lot. Jean Cathy–I tried your suggestion–and it worked! Thanks a lot.
Jean

]]> By: mizelaineous http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-109059 mizelaineous Thu, 02 Feb 2012 23:20:48 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-109059 On Thu, Feb 2, 2012 at 4:14 PM, ELAINE COOPER wrote: Hi Chich Try taking off your lid as soon as the crust is light brown..and the bread has a spring. I start mine off aat 500 and lower the heat to 450 when the lid has been removed. I use an oven thermometer and I bake thebread until the internal temp is 212 then I remove the bread from the oven and let ot cool slowly Mizelaineous On Thu, Feb 2, 2012 at 4:14 PM, ELAINE COOPER wrote:

Hi Chich

Try taking off your lid as soon as the crust is light brown..and the bread has a spring. I start mine off aat 500 and lower the heat to 450 when the lid has been removed. I use an oven thermometer and I bake thebread until the internal temp is 212 then I remove the bread from the oven and let ot cool slowly

Mizelaineous

]]> By: jean http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-107875 jean Sun, 29 Jan 2012 08:28:07 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-107875 Cathy--thanks--I'll try it tomorrow. Jean Cathy–thanks–I’ll try it tomorrow. Jean

]]> By: Cathy http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-107733 Cathy Sat, 28 Jan 2012 15:14:28 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-107733 Jean, I think you will be fine! I would certainly give it a try. I have been making french bread from Peter Reinhart's "Artisan Breads Every Day" for the past 3 weeks, and loving the fact that I can make the dough and then put it in the refrigerator for up to 4 days! It's called cold fermenting and I believe adds more flavor, since the yeast is still working it's magic and maturing. It should have risen a bit in the refrigerator, bring it out and let it come to room temp, and it should rise some more. And then do your thing while the oven is heating. Good luck, bread is a little more flexible than we think (as long as we haven't exhausted the yeasty fellows). ;) Jean,
I think you will be fine! I would certainly give it a try. I have been making french bread from Peter Reinhart’s “Artisan Breads Every Day” for the past 3 weeks, and loving the fact that I can make the dough and then put it in the refrigerator for up to 4 days! It’s called cold fermenting and I believe adds more flavor, since the yeast is still working it’s magic and maturing. It should have risen a bit in the refrigerator, bring it out and let it come to room temp, and it should rise some more. And then do your thing while the oven is heating. Good luck, bread is a little more flexible than we think (as long as we haven’t exhausted the yeasty fellows). ;)

]]> By: jean http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-107699 jean Sat, 28 Jan 2012 06:50:20 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-107699 I did the 1st dough at 1:40 PM yesterday, let it sit till about 5or 6Pm, then put it in the refrigerator. Took it out around 10 AM today, but then some emergency dr's visits made me put it back at around 1PM, and I didn't get home till now(almost 9PM). Is it a lost cause? Should I just throw it out and try again another day? (Have never made this bread before). Will appreciate some guidance. Thanks--Jean I did the 1st dough at 1:40 PM yesterday, let it sit till about 5or 6Pm, then put it in the refrigerator. Took it out around 10 AM today, but then some emergency dr’s visits made me put it back at around 1PM, and I didn’t get home till now(almost 9PM). Is it a lost cause? Should I just throw it out and try again another day? (Have never made this bread before). Will appreciate some guidance. Thanks–Jean

]]> By: Chich http://www.breadtopia.com/basic-no-knead-method/comment-page-26/#comment-107261 Chich Wed, 25 Jan 2012 03:23:52 +0000 http://www.breadtopia.com/basic-no-knead-method/#comment-107261 Eric, I've been baking your no knead bread for a couple of years now and although delicious, the crust is always thick and crunchy. Is there a way I can produce this bread with a thin and crunchy crust. I suppose similar to a french baguette or a pugliese with a thin and blistered crust. I currently use cast iron Dutch Oven. I love reading all the comments on your site. I also want to thank you for your contribution and dedication to the art of bread baking. You are an inspiration to everyone that writes to you and a multitude more that just read your site. Eric, I’ve been baking your no knead bread for a couple of years now and although delicious, the crust is always thick and crunchy. Is there a way I can produce this bread with a thin and crunchy crust. I suppose similar to a french baguette or a pugliese with a thin and blistered crust.
I currently use cast iron Dutch Oven. I love reading all the comments on your site. I also want to thank you for your contribution and dedication to the art of bread baking. You are an inspiration to everyone that writes to you and a multitude more that just read your site.

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