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No-Knead Bread Help: Water, Towel, Pancake

Thanks!

Aug 06, 2010
wellthen in Home Cooking

No-Knead Bread Help: Water, Towel, Pancake

Thank you again, all. The reason I took the bread out of the DO was because I read in another thread that it worked for someone else when he/she had a burnt bottom crust; the poster thought the DO was too hot. Maybe it just doesn't work in my oven. I did use a double layer of parchment (I saw someone else post that suggestion on another thread; perhaps it was you, greygarious.) As for the moistness of the crumb, I waited about an hour and a half till I cut into the bread, so I think I'll try cutting back on more water next time.

Father Kitchen, when you use a terra cotta bulb-pan pot, what do you use for a cover?

Thank you all again!

Aug 06, 2010
wellthen in Home Cooking

Iron / old food taste in cast iron

Thank you, all!

Aug 06, 2010
wellthen in Cookware

No-Knead Bread Help: Water, Towel, Pancake

Thank you all for the additional guidance! I tried it again, this time much more success. I used the same amount of water (300 grams), though for some reason, the dough looked completely different after mixing: shaggy and not as much like batter. Maybe the room was a different temperature or the flour, when dry, had absorbed less water than on my first try? I'll remember to adjust the amount of water according to the temp/humidity in the room, as some of you have suggested.

After the first rise (18 hours), the dough had more than doubled, but it looked a bit like it was struggling to get to the top of the bowl -- there was less dough and more bubbles toward the top of the bowl. What does this thinning out of dough toward the top mean? Is this normal?

After two hours for the second rise, the dough hadn't risen much. I think I'll try for the 12 hour rise next time, as Father Kitchen suggested. I let it go for two additional hours, for a four-hour second rise, and it rose more.

The parchment paper addition was such a relief. Thank you! I took the bread out of the Dutch oven after 30 minutes and put the bread back into the oven without the DO for 12 minutes. The bottom crust was thicker than the top crust, burnt, and stuck to the parchment paper. I tried using a higher rack in the oven, and the bottom crust wasn't as burnt as on my first try; also, as mentioned above, I baked the bread for less time on this attempt. How else can I help this burning issue? Would oiling the parchment paper help the sticking issue, or would doing this help burn the bottom crust? Also, how can I make the bottom crust thinner?

I preheated the Dutch oven. You all were right -- huge difference. I've heard that it can do harm to a baking container if it's heated when it's empty, though. Is there any truth to this?

And the resulting bread was wonderful -- it actually looked like bread! Yet the crumb was more moist than the crumb of any bread I've ever eaten before, as if the bread hadn't been baked for long enough. I've also read on Chowhound that that's one of the characteristics of Lahey's version of No-Knead Bread, though. Is this true, or should I have baked the bread for longer?

I'll definitely take a look at baking911 and the Pepin and Cook's Illustrated versions, as well as remember your advice on taking into account the temperature and humidity of the room, not to mention the season of the year. I'm learning so much here. Thank you all again for all your help!!!

Aug 06, 2010
wellthen in Home Cooking

No-Knead Bread Help: Water, Towel, Pancake

Thank you!!!

Aug 05, 2010
wellthen in Home Cooking

No-Knead Bread Help: Water, Towel, Pancake

p.s. How do I solve the overproofing issue?

Aug 05, 2010
wellthen in Home Cooking

No-Knead Bread Help: Water, Towel, Pancake

Thank you all so much for your help! The dough was indeed bubbly after the first rise; it smelled like it was fermenting. Is that how it's supposed to smell? As for the yeast's age, I'm not sure. The owner of a local bread bakery gave it to me, and I've been storing it in the fridge. Maybe I should get a new package of yeast? I'll definitely try the Cook's Illustrated version, as well as all of your other suggestions. Thanks again!

Aug 05, 2010
wellthen in Home Cooking

No-Knead Bread Help: Water, Towel, Pancake

While I've read through all of the no-knead threads I thought were relevant, I didn't see answers to the following questions; maybe I missed them. In any case, if you can help, I'd be really grateful. I made no-knead bread for the first time last night/tonight, and:

--when scraping the dough out of the bowl after the first rise (I did 18 hours), there was water at the bottom of the bowl.
--the dough hardly rose during the second rise (I let it go for 2 hours).
--the bread, after baking, was about 3/4" tall.

Why did these things happen, and what can I do to correct them?

Also, is it absolutely necessary to let the second rise happen in the dishtowel? I let it rise in a warm (room temperature) enameled dutch oven with a cotton dishtowel loosely covering the top of it, then put it (still in the dutch oven which was still at room temperature) in the oven, which the King Arthur Web site said was fine to do. Is this what caused the pancake?

Aug 04, 2010
wellthen in Home Cooking

Metallic / old food taste in cast iron

Thanks!

Jul 08, 2010
wellthen in Home Cooking

alternative-sized pots with Jim Lahey's No-Knead recipes

Thank you!!!

Jul 08, 2010
wellthen in Home Cooking

Iron / old food taste in cast iron

Is it true that foods cooked in a naked cast iron piece will taste a bit like the iron and/or like the dish that was last cooked in the pan/dutch oven/etc?

Jul 08, 2010
wellthen in Cookware

Metallic / old food taste in cast iron

Is it true that foods cooked in a naked cast iron piece will taste a bit like the iron and/or like the dish that was last cooked in the pan/dutch oven/etc?

Jul 08, 2010
wellthen in Home Cooking

Le Creuset Round Grill Dutch Oven

I saw the same Le Creuset piece on the Williams-Sonoma Web site myself and have had the same question as you, Amp1. Hope someone who owns one will comment soon.

Jul 04, 2010
wellthen in Cookware

alternative-sized pots with Jim Lahey's No-Knead recipes

Thanks! I'm excited to try the "X"!

Jul 04, 2010
wellthen in Home Cooking

Staub at/over 500 degrees F

Thanks!

Jul 04, 2010
wellthen in Cookware

Need Answer from someone familiar with All-Clad Fry Pan

All-Clad makes several lines that involve stainless steel. They also make a line of lesser quality in China; I bought a stockpot once at what I thought was a great price until it rusted after one washing (and I was only cooking pasta, too). I, too, have the AC 12" fry pan, and when I bought it at Williams-Sonoma, it didn't come with a lid. I have seen Amazon price the same item differently if it's being sold by different vendors, and I've seen Amazon give less descriptive info about an item than other Web sites might. I'm not sure what to tell you except that if you get one pan or the other, you can always take advantage of Amazon's great return policy.

Jul 04, 2010
wellthen in Cookware

alternative-sized pots with Jim Lahey's No-Knead recipes

Thank you!

Jul 04, 2010
wellthen in Home Cooking

alternative-sized pots with Jim Lahey's No-Knead recipes

Have any of you ever tried Lahey's No Knead in a 4-quart or 4.2-quart Dutch oven without altering the amount of dough you put in the vessel? If so, how did it turn out?

Jul 03, 2010
wellthen in Home Cooking

Left Sauce Pot on Stove - Unsafe to use?

If you didn't already know this, if you bought it at Williams-Sonoma, even if you've had the pan for years, they'll take it back and give you a brand new one.

Jul 03, 2010
wellthen in Cookware

Staub at/over 500 degrees F

I was looking at Lahey's Stecca and Banana Leaf Roll, but now that I've looked again, I've realized that those breads don't even need a Dutch oven. Sorry for the hastily asked question, and thanks for replying!

Jul 03, 2010
wellthen in Cookware

Staub at/over 500 degrees F

I just bought a Staub Dutch oven/cocotte and noticed that the company's Web site says that the brass/nickel knobs on their pieces are heat resistant up to 500 degrees F. I'd like to bake some bread that calls for the oven to be at 500 degrees. Has anyone tried using their Staub, with lid and knob still on, at or over 500 degrees? What were the results (any damage to the knob or any other part of the vessel)? Thanks!

Jul 03, 2010
wellthen in Cookware