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The advantages of the no-knead baking technique

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The advantages of the no-knead baking technique

chowser | | Jan 19, 2007 02:13 PM

I've been baking a lot more bread lately, having started with the no knead bread. At first, I loved the baking technique, in the enclosed container, with the crust at the end. But, now I'm wondering if what the advantage of it is over having a cast iron pan of hot water in the oven at the same time and using a pizza stone. Both give you the same crust but I don't have to preheat the oven for half an hour w/ the hot water technique, or wait half an hour to remove the top. Does anyone see advantages of the enclosed pot over the more traditional methods?

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