The original stoneware BreadPot for baking no knead bread at home.
Sunday morning ... the bread rested, rose and is now in the oven. i'm trying to figure out how to post pictures here.
The only problem i had was getting the bread OUT of the pot! i used a knife and ran it around the sides. i was afraid i was going to break the pot. But, it finally came out and is wonderful! i used 1 tsp. of salt and it tastes like it might need a little bit more.
I use about 1 1/4 to 1 1/2 teaspoons of salt. Also, I've commented about the sticking on some other postings this morning. I was having a problem too, but have overcome it. I sprinkle semolina on my counter and put the dough on that. The, I make sure that the semolina surface of the dough is on the bottom of Judy's baker. With a good, complete covering of semolina the bread is coming right out of the pot.
Did you rise the dough in the fridge?? I always put it in a warm or room temp place.
i did keep it in the fridge. Next time i will try not putting it in there. Rona said she had the same problem and used semolina.Judy- i posted the pix on Facebook. cant figure out how to post them here.
No fridge, Jane. Picture warm dough growing through those eighteen or so hours.
But isn't it funny though that even with the bread resting in the fridge it turned out great. Can't wait to make another loaf. i might try with oats and seeds. Maybe chocolate even! :)
i am making my second loaf. i increased the salt to 1 1/2 tsp. It's been resting since 9 AM this morning and has tripled in size!! i didnt use plastic wrap i just covered theglass bowl with a cotten towel. Should i just use 1/2 of the dough tomorrow when i bake it? i also added nuts, seeds and raisins. :)