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The original stoneware BreadPot for baking no knead bread at home.
Go to BreadPots.com
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Links about no knead bread method
Key No-knead bread links:
Bittman NYT No Knead Bread
NYT No Knead Bread Video
BreadPot mention in Bittman's blog
J's No Knead Russian New York Rye
2C White Flour
1C Rye Flour
1/2 t yeast
1 t salt
caraway seeds and/or nigella seeds
1 1/2 +/- C water
Bittman NYT No Knead Bread
NYT No Knead Bread Video
BreadPot mention in Bittman's blog
J's No Knead Russian New York Rye
2C White Flour
1C Rye Flour
1/2 t yeast
1 t salt
caraway seeds and/or nigella seeds
1 1/2 +/- C water
Blog Archive
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2010
(60)
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January
(23)
- Size matters
- January 30 - Bread with nuts, seeds and rasins
- Rye Bread
- Pain de Campagne (ish)
- Sweet Potato Rosemary Bread, In and Out
- Here we go!
- Joan's second try
- Pain a L'Ancienne in a Pot
- A failed bread in a commercial pot
- Baking in the Snow
- First Try
- Chestnut Corn
- Inside of Rona's Lid
- Random Comments
- Ejo posted her first bread on facebook...
- Hot From The Oven
- i just received my bread pot!
- great bread on a cold day
- My first product--from Rona
- 2/3 Formula Buckwheat No-Knead
- Rona got her pot
- First test report from the ugly pot and beautiful ...
- Let the testing begin
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January
(23)
Sunday morning ... the bread rested, rose and is now in the oven. i'm trying to figure out how to post pictures here.
ReplyDeleteThe 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.
ReplyDeleteI 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.
ReplyDeleteDid you rise the dough in the fridge?? I always put it in a warm or room temp place.
ReplyDeletei 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.
ReplyDeleteJudy- 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.
ReplyDeleteBut 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! :)
ReplyDeletei 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. :)
ReplyDelete