Home Cooking

The advantages of the no-knead baking technique

Share:

Home Cooking 7

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?

Want to stay up to date with this post?