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Sticky Question re: no-Knead Bread

Bada Bing | May 11, 201206:19 AM

I've made many dozens of no-knead breads over recent years, but just recently, two times in a row, I've had a problem with the dough sticking in the enameled cast iron pot so firmly that I end up destroying the bottom crust in getting the loaf out. Odd thing is that I've used this very pot without such a problem before. Here are some possible variables to explain the new normal:

1. The pot itself has developed a lot of staining that I have been unable to scrub away. There's not crud or anything on the enamel, but it is definitely darkened from high-heat baking. THe pot is branded KitchenAid, is 5 quarts or so, and it cost about $80.

2. Because I've recently observed that no-knead breads work pretty well at numerous different moisture levels, it's possible that these doughs are not as hydrated as they should be, but I do think that one of them was pretty wet and it still stuck.

3. The doughs were genuine sour-dough rather than commercial yeasted, but that has worked fine before.

Any ideas?

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