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Eric Rusch
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thankyou Sherry
I will surely try it.
my oven overbakes the bread at 500 for 30 min
I am trying different bakers and times till I get the crust I want.
the cast iron makes the toughest crust of all!
I was too afraid to preheat an empty clay!
Claire, re: yr. 2/01 post…I have a 25 y/oval Schlemmertopf (glazed on the bottom only) and upon checking the instr. booklet that came w/it. I found these golden rules about its use
1. Before each use soak the LID for 10 Mins. in water. (If new, soak for 30 mins the 1st time only,then only 10 mins ea. time you use it.
2. Do not add cold liquids during cooking time.
3. Do not use abrasives to clean. only mild dish soap.
4. Start cooking process in an oven that had NOT been preheated.
I made my first NK bread in it today (using KA All Purpose flour) and after the 2nd rise in a covered bowl for 2 hrs. I then sprayed the pot with a light coat of olive oil & put the bread in the ‘cold’ Schlemmertopf in a cold oven with the top on and turned the oven on to 45o degrees. When the temp. reached 450 I started the timer for 30 mins and baked the bread. It was done perfectly at the end of 30 mins. (my old therm. showed 220 degrees in the middle of the bread) It looked beautiful. At this point I then took the top off and cooked it an add’n. 15 mins to brown it more. I wish I hadn’t cooked this add’n. 15 mins. as the crust got a little too hard for my liking, (had trouble slicing it) but the inside was perfect. The bread did not stick at all. I’ll be making another test loaf tomorrow & I will try taking it out after 30 mins. with NO additional cooking. I think a softer crust will be more t0 our liking.
I’m learning claire, but I hope this infor. helps you.
Regards,
Sherry
I have been enjoying your site and blog, thankyou for providing this.
I have a schlemmertopf with a glazed inside; bottom only. For the no-knead bread, should I soak this before the pre-heat? or heat it dry?
prior to this, I have been using either a Le Cruset dutch oven or my iron oval small roaster. I want to see if the clay makes a different crust.
thanks again
Dear Breadtopia, Well I made a FLATBREAD for dinner last night for just my husband and me. My first mistake was trying to mix it w/my small elec. mixer. The dough crawled up into the beater connection hols. big mess. I should have maybe sprayed the beaters with Pam first. I’ll try that next time. then I probably made my 2nd mistake by putting it into a 11 x 9 four sided pan. This did not create flatbread as it rose way too high. (I used 1 TBSP. of Rapid Rise yeast as the recipe called for). I probably should have put it on a flat baking sheet so it could spread out & be thin like a Pizza Hut crust would be. But, I’m counting it as a learning experience.
Since this made way too much bread for 2 people could I keep this dough in the refrig. and just take out a small portion all week to bake just enough for 2 for dinner each night?_________
I also would like to comment on Julia’s Jan. 18 post. With all due respect, I do not believe this is the proper forum to express your religeous views. This website is viewed by a very diverse people all around the world with many differing views on Religion. I’m sure Breadtopia would not want to express their views on this subject through their logo for fear of offending any group of people who are only interested in learning about ‘Bread’. Religion is a very personal thing and your own beliefs on these matters should be practiced at Home and not be interjected in a universally read Bread-making Website.
Dear Breadtopia, pls. indulge me w/one more question.
I love the look of the Coiled Bread Proofing Basket, just not sure what purpose they serve? Do they just put a nice coiled design on the bread & wouldn’t that be negated if you lined it with something?
Doesn’t dough get down in the crevices of the coil & stick without a liner?. I thought I remembered seeing that you can’t wash them with soap (only use water)
Couldn’t you just use a plain old large glass bowl for this step ?
Thank you, Sherry
Dear Breadtopia, I am so excited to find your site. I’m getting all my supplies together to start making my very first NK bread. Lo & behold I found a beautiful 25 year old large Romertopf Oval covered baker in the top of my cabinet. I think it will be what I need, but I have a quest?
do I soak the whole thing in water? if so how long? Can it by put in a hot oven with nothing in it to preheat w/o fear of cracking?_____.
If so Should it be sprayed with a no stick cooking oil while it is preheating or how do I keep the bread from sticking?______
I also purchased a Round 4 qt. covered Stonewear pot from Target for $19.99 that says it is oven safe to 500 degrees. Do you think this would be better for my first attempt. Pls. answer same questions as above re: sticking for this pot.?_____
I bought & Returned a Lodge Cast Iron 5 qt.Covered Dutch Oven, as it was so heavy I couldn’t manage it & I thought weight, use & care were too much for the cast iron (for me anyhow).
I’m stressing over what cooking pot is the best and wether to preheat in that hot oven without fear of cracking or stuck bread…. Pls. help!
Hello to all. I’m new here . I just typed in flat bread recipe and found your site. I hope I can find a flat bread recipe. I love baking bread from scrach and using my hands not the bread machine. I live at 7200 feet and it took me a while to figure out how to bake this high up but when I figured it out I just baked to my hearts contint and I still bake sometimes in the summer time when ist hot and sometimes in the winter time when its cold and windy. But I feel in love with the flat bread so now I need to find a really good recipe.
Dear Eric and Madeleine! Thanks for sharing your expertise with us, we’re enjoy and benefit from your videos! But there is lack of something important on your site.
I am suggesting to use this blessing as a slogan.
“Blessed are you, LORD, our God, King of the universe, who brings forth bread from the earth.” I believe, that prior to everything, all humans should appreciate an original cause. He deserve it.
Best, Julia
I successfully revived a neglected starter of over several months. It seems as healthy as the original and doubles in about 2-3 hours. My concern is how the neglect has effected the quality and flavor of the yeast.
Sounds good to me.
I just came across your website after reading some articles from Mother Earth News. I’ve greatly enjoyed watching some of these videos and plan on trying to make some sandwich bread tomorrow. In all honesty, I’m kinda sick of the rock that comes out of the bread machine and I’m lookin’ for a change. Thanks so much for the wonderfully easy to follow how to videos!
Thanks Jackie. Good luck with your (new) baking.
I baked the no knead rye today. The crumb was a bit soft, but the flavor was to die for. It is a forgiving dough, allowing for variations.
I’m hooked. Thanks for your video. I ran and reran to make sure I got it right.
Hi, I just discovered your website and have enjoyed the videos on No-Knead Sourdough Bread and Grilled Sourdough Pizza. Is there a way to print out the recipes without printing the sidebars and video links? I would like to have hard copies of the recipes to work from in the kitchen. Thanks.
Hi Rodney,
You should be able to copy and paste the text into any text editor and print that out.
What is purified water?
Hi Paula,
For the purpose of bread baking, I just consider purified water as tap water with the chlorine filtered out.
Re: spritzing bread baking in dutch oven or la cholce.
From what I have been reading this week, the bakers have stated that purpose of an enclosed pan is to keep the moisture in, and create a thick crispy crust. So it really is not necessary to spritz.
Hope this helps prevent and cracked pottery or cast iron.
Just found this site and have downloaded several recipes to try. I looked at a video but the sound was not good enough to understand.
I see that you use a French oven or similar for cooking. I don’t have one and just use a conventional oven and bread tins. What changes would you suggest to your recipes to accommodate this variation?
I am trying to perfect sourdough breads, and while have had some good ones I’m not happy with my ability to make them reliably, so I’m hoping your recipes help sort me out.
Hi Peter,
If baking in a tin, I’d just lower the baking temp about 20-25% vs using a Dutch oven.
Funnily enough I cooked a loaf today and had done just that.
I did 30 mins at 190C, then 10 m ins at 160C. Stilling cooling but looks good.
I did try to cook one at the high temp in your guide, about 260C, but chickened out after 20 mins or so and took it out. Seemed very good though so I will compare the two now.
This seems to be a very reliable recipe, and I love the no-kneading. I will add a bit more water next time to see if I can increase the height.
They are above the top of the tin but only just.
Iam looking for amaranth bread recipes. thank you for your help. john
I’m new here and a novice bread maker. I was a cook for years but never a baker. I think I was intimidated by the chemistry! I started with making challah yesterday from a smitten kitchen recipe, I’m making italian loaves tonight and have started a pineapple juice whole wheat starter to make spelt bread in a few days when it’s ready. I’m really enjoying it and want to learn everything! Your video is wonderful for the spelt bread and starter instruction and I will be using that for my next bread in a few days….but waiting for the starter!
I am a big fan of the NK Soft Whole Wheat Sandwich Bread. However, my husband refuses to eat it saying that it is “too yeasty.” Is there a way to make it less yeasty?
Thanks, Ginger
Are these rrecipes posted somewhere? I’d like to see it. I’m new to this site and don’t know whether you have to buy them or if they’re posted somewhere. Thanks!
Yes, Julie, feel free to have a look around. http://www.breadtopia.com. There are recipes and videos for your enjoyment. No charge.
Please notify me when the LaCloche baking pans are back in stock.
I am in a quandary as to, how to make a challah bread on a pizza stone using my new Minden nat gas grill… Just some dumb a– idea I have..
I would any ideas you have before I have a go at it.
Hello;
I have had a terrible time getting my sourdough starter active. I have tried the pineapple juice and the original sourdough recipe. I have now tried the buttermilk, yogurt, flour recipe starter and now I can’t seem to keep it under control. I am going to refrigerate it.
Does anyone know if I use the same amount as the original recipe.
With thanks and appreciation.
Lorraine, from Vancouver Island, B.C. CANADA
Hi Eric, Today I baked my 1st no-knead round loaves. They proofed over night & came out beautifully. I watched you & the methods you use & did as close to them as possible. I also saw the Sullivan St. method & another couple. You gave a very clear & helpful presentation so I thought I’d say thank you for the help. I’ll be trying more of your breads. I’ve been baking bread in the traditional way for about 15 yrs. All sorts but never this kind. After eating some similar bread at lunch in Little Italy, I was grateful to find these breads on-line. Thanks again, Lulu
I am really interested in making artisan bread with a bosch mixer. I can’t seem to get the kneading time down and am getting very discouraged. Any help will be appreciated.
Thanks Eric for helping me make my first successful loaf of bread. I received Carl’s sourdough starter 5 years ago and was afraid to try it. If I can’t make a Rhode’s frozen bread successfully there was no way I was going to succeed at fresh bread. These days there aren’t many sweet little grandmas with white curly hair and aprons to teach the younger generation. Thankfully I found your website and the videos and recipes are clear and easy to follow. Now all you need is an apron.
Thanks, Eric. I am glad you are willing to take on the ‘Tartine Challange’. I have attempted Chad’s method twice with varied, unsuccessful results. Hopefully your success (there is no doubt in my mind) will catalyze mine!
Yes, he is a gem for putting his method out there for home bakers to replicate.
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