The no-knead bread recipe has taken the food world by storm, but it’s taking a toll on the cookware. People are stealing knobs off display-model Dutch ovens to replace those that have been damaged.
Jim Lahey’s No-Knead Bread recipe (registration required) from The New York Times requires baking in a Dutch oven at high temperatures in order to get the crisp crust everyone is raving about. But woe the Le Creuset that may not be able to handle the heat: Their standard Phenolic knobs are safe only to 375°F.
As reported in Apartment Therapy: The Kitchen, stores like Bed Bath & Beyond may be noticing that their display models are missing handles these days as people snitch a freebie replacement.
Apparently, the handles can be replaced free by ordering them from Le Creuset—or, for $7.95, no-knead aficionados can order a stainless steel knob that will withstand the high temperatures.
Of course, this does bring into question the morals of those willing to take bread shortcuts in the first place. As one reader commented on the Apartment Therapy post, “As if this no-knead business wasn’t bad enough to begin with, now it’s turning people into petty thieves? For shame!” Another is calling for a wholesale repenting: “Abandon your fancy no-knead, no-fun nonsense and go get your hands dirty! Well, flour-y …”
At least the flour-y hands should cut down on the sticky fingers phenomenon …
The no-knead bread phenomenon has had many silly off shoots. It’s not necessary to use a Le Creuset to bake it. It can be baked in a Pyroceram casserole with an integrated lid. I’ve done breads in cheap Mexican clay cazuelas, with some success. (Although, I’ll admit that there’s a sticking problem.) Some people take things so literally.
Literally? Here’s what the recipe says: “Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.” The only brand name I see there is Pyrex.
I’d never thought of pilfering parts replacements for my stuff. I have a pressure cooker in need of a new valve, and I haven’t managed to get around to ordering one since it has to be done by actual mail. Maybe I’ll just run off to the store and steal myself one.
Seriously, though, who does that?
I’ve only made it so far in my Cuisinart stainless steel pot, which had its own metal handle.
However, for my other Dutch Oven needs, I bought the $40 enameled cast iron pot at Target. It came with a plastic handle, indicated oven safe only to 350. So I went to the hardware store and found a metal drawer knob that was quite attractive and oven-safe. For under $5. Shame on those thieves.
I have always known that everyone had a price at which they would sell out their morals, but $7.95?!?!?
Interesting insight on the human mind…
But, I would suggest to those who haven’t yet upgraded their knobs to look at cabinet knobs at your friendly, local Home Depot or Lowe’s store:
http://img81.imageshack.us/img81/3367/dscn1368pp9.jpg
That knob pictured above cost me a whopping four dollars.
Aside from the obvious shortcut, what’s the appeal of no-knead bread?
I actually made bread this past weekend, and kneading makes you feel as though you have really accomplished something. It’s very therapeutic.
And, I don’t really believe in buying a lot of fancy stuff to make a diet staple.
I find it appealing because you only use one bowl (you don’t even have to turn it out for the second rise if you don’t want to — just kind of fold over onto itself), it is not time consuming (initial measuring and mixing runs about 5 minutes, and then you don’t bother with it for 18 hours or so), and it’s so easy even my wife can do it! Oops, I didn’t say that…
And, seriously, when did enameled cast iron pots (from Target no less) become ‘fancy stuff’? I paid 40 bucks for it, and I get to use it for other recipes! I think a bread machine goes right to the top of the fancy list!
As stated in here a couple of months ago, I got a real find of Circulon 11 piece cookware, ruby red, barely used for stupid cheap. Bought them of course. I have cookware out the wazoo but couldn’t resist these. I used the stock pot one for this bread that I made yesterday morning. Although the bread was pretty darn wonderful, I think my pot and for sure its’ lid, really suffered. The stainless steel lid is now very discolored I think just due to the high heat, not something I can wash or scour off.
Now about the bread. I placed it [after slicing two good sized slices for DHs' breakfast] in a gallon zipper bag. Last night for his dinner, I sliced it again and it was obviously a little soggy and the crisp of the crust was gone. So, how does one keep the moistness inside and the crisp outside in tack?
I have been making this bread for about the past 6 months. Initially, I was using an AllClad pan to bake the bread, but the pan and lid began to aquire some discoloration from the high heat, so I hied myself to Target and purchased a plain Chef Mate cast iron dutch oven. As suggested above, I then went to Home Depot and had a very helpful young man assist me in choosing a replacement metal knob for the lid. We haven’t purchased bread for the past few months. Why is no-knead so great? Well, my typical work schedule calls for around 60 hrs/wk with unpredictable hours…I work in an operating room. With this recipe, I can throw the dough together at night (or get husband to do it if I’m at work) and then forget about it until sometime later the following day when I shape and bake it. I’ve also adapted the recipe for a slightly larger loaf that fits in my Chef Mate pan better: 4 c. flour, 2 tsp. salt, 1/2 tsp. rapid rise yeast, and a scant 2 cups water. To keep the crackly crust, we simply store the loaf, cut-side down, on the cutting board…no bagging. Most of the time, I substitute 1/2 c oatmeal for flour.