Home Cooking

"In the pot" as important as "no knead"


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4

"In the pot" as important as "no knead"

DGresh | Dec 31, 2006 09:43 AM

Yesterday I wanted bread but hadn't thought ahead 20 hours :) so I decided to make my standard recipe and cook it in my cast iron dutch oven like I've been doing with the no-knead. I just dropped my little ball of dough into the pot seam side down (no "pouring" it into the pot, as it wasn't nearly as wet). It was the most beautiful loaf I've ever made; I'd slashed it in a crosshatch and it was a perfect little ball with perfect diamonds on it (sorry no picture). I think the nice moist hot environment of the cast iron pot is at least as important to getting a nice loaf as the long, wet, rising. I used the same temperature of 450; next time I might lower it a bit after taking the lid off as it was starting to get a little *too* dark 12 minutes later or so.

Want to stay up to date with this post?

Recommended From Chowhound