No knead "Jim Lahey" Bread
#21
Have tried several bread recipes,including one in the slo cooker.Most recipes work fine,but I'm a creature of habit & stick with the tried & true 😄We prefer a soft crust,but DH loves any home made bread.My fav recipe site is King Arthur.Wonderful Cakes,rolls,pies & breads of every type.
#22
Junior Member
Join Date: Jan 2013
Location: Jersey
Posts: 187
Bread looks good and recipe seems like a no brainer but I don't have a 6-8 qt. pan with a cover to bake it in. Anyone use a thick baking sheet with a lasagna foil pan on top for the bread and cover the bread with foil?
#23
Foil is not going to radiate enough heat.
We use a clay baker, and we've tried a cast iron casserole all with good results
Any casserole with a lid will work as will a clay flour pot.
This is a very forgiving recipe.
As a last resort cooking it in a standard loaf or bread pan works.
The main rule is all the parts must be preheated to simulate a bread oven.
Play. No matter how you do it, its the hours of yeast action that gives this bread its flavour and crumb.
We use a clay baker, and we've tried a cast iron casserole all with good results
Any casserole with a lid will work as will a clay flour pot.
This is a very forgiving recipe.
As a last resort cooking it in a standard loaf or bread pan works.
The main rule is all the parts must be preheated to simulate a bread oven.
Play. No matter how you do it, its the hours of yeast action that gives this bread its flavour and crumb.
#24
Super Member
Join Date: Aug 2009
Location: United States
Posts: 2,222
Just feedback in case someone else has some tips.
#25
Well you want the scorching hot temp that cast iron or clay gives, the glass may cool too much when you open the casserole to put the dough in. If your dutch oven is cast or iron it will be fine. Some of the lighter versions may be chancey. But by all means try it. All ovens are different you may need to cook it longer. Personally I like it cooked a bit longer than my husband does.
We ran out of time one day and proofed it in the cold garage for 3 days. Wow what flavour.
We ran out of time one day and proofed it in the cold garage for 3 days. Wow what flavour.
#26
Super Member
Join Date: Aug 2009
Location: United States
Posts: 2,222
Well you want the scorching hot temp that cast iron or clay gives, the glass may cool too much when you open the casserole to put the dough in. If your dutch oven is cast or iron it will be fine. Some of the lighter versions may be chancey. But by all means try it. All ovens are different you may need to cook it longer. Personally I like it cooked a bit longer than my husband does.
We ran out of time one day and proofed it in the cold garage for 3 days. Wow what flavour.
We ran out of time one day and proofed it in the cold garage for 3 days. Wow what flavour.
#27
No matter if you think you've over "toasted the bread, ( ours often has some almost scorched marks on the top) the interior is moist and tender. Try this different option: leave the lid on a little longer, and play with the final cooking time. These are not hard and fast rule. I think the only thing that must be followed is the time for proofing (minimum)
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL
#28
Super Member
Join Date: Aug 2009
Location: United States
Posts: 2,222
No matter if you think you've over "toasted the bread, ( ours often has some almost scorched marks on the top) the interior is moist and tender. Try this different option: leave the lid on a little longer, and play with the final cooking time. These are not hard and fast rule. I think the only thing that must be followed is the time for proofing (minimum)
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL
Crust is well, crusty, and inside much much better.
I read somewhere not to store in airtight container though.
#29
We leave ours on the counter wrapped in a towel for up to 3 days, even after its been cut. If there is anything left I put it in a plastic bag and its good for several more. I doesn't seem to pick up and molds either, but that's probably because is completely cooled before its wrapped in any way.
#30
Super Member
Join Date: Aug 2009
Location: United States
Posts: 2,222
We leave ours on the counter wrapped in a towel for up to 3 days, even after its been cut. If there is anything left I put it in a plastic bag and its good for several more. I doesn't seem to pick up and molds either, but that's probably because is completely cooled before its wrapped in any way.
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