It will be wonderful! I don't think you'd need any changes other than allowing for the difference in the two ovens & you're probably already familar with any quirks in that area. Relax & enjoy your guests.

/tricia

Preheat the grill pan in the oven, then put in 1-cup hot tap water to generate the steam when you put the bread in the oven. Preheat the oven for at least 20 minutes to get it good and hot. Baking time should be the same if you have preheated long enough.

Teresa

Thanks for your help - here I go!

And in the future if you don't have a "pot" to put it in, try putting one on top of the bread that's on the stone.

In a pinch....an over turned casserole or baking pan will do....and cereal of most any sort works for "corn meal"...I have baked bread on crushed wheaties!

Please let us know how it turned out. I am anxious to try this Artisan bread but no yeast. Also can you give us the recipe for the no knead bread you mentioned?

Happy to report my bread turned out really well. I halved the master recipe that someone from GW had linked. It made one large boule and a mini one.(I baked them separately)

The crumb was much finer than my No Knead and the crust wasn't as crunchy. It was an easier bread to slice.

If this first attempt is indicative of typical results - I'd like to try baking it on a stone - then I can see where for some uses, it would be more desireable than my No Knead. I'm glad I gave it a try.

eandhl - the No Knead I bake is a slight adaptation from a post by Coffeehaus (from the Kitchen Forum)

Ingredients -
4 cups King Arthur Bread Flour
2 teaspoons kosher salt
1/2 teaspoon any kind of dry yeast
1/2 cup beer
1 tablespoon white vinegar
water

Mix flour salt & yeast in a bowl (I use my stand mixer)

In a 2-cup liquid measuring cup, add the beer, the vinegar and then enough water to reach 14 oz. (just shy of 2 cups)

Add the liquids to the dry ingredients and mix on low speed until well combined. This will result in a sticky dough.

Using a spatula, dump the dough into a large non-metal bowl that you have sprayed with cooking spray. Cover with a loose film of plastic wrap that you have also sprayed with cooking spray, sprayed side down. Let rise in a warm, draft-free spot for 12-18 hours.

Turn dough out onto a floured surface. Fold it over on itself a few times, and shape into a round. Line a 9-10 inch frying pan with parchment paper and place the round of dough on it. Drape the plastic wrap you used on the bowl over the pan and let dough rise for 2 more hours.

About 30 minutes before rising time is up, place your Dutch oven and its cover (separately) in the oven and preheat to 450 degrees. You need your Dutch oven to be preheated.

When rising time is up, slash the top of the bread with a sharp knife. Remove the Dutch oven and its cover from the oven. By picking up opposite corners of the parchment paper, lift your loaf from the frying pan and plunk it into the hot Dutch oven. Let the parchment paper overlap the top of the pot and put the lid on to cover tightly. Bake for 30 minutes.

Remove the cover, bake uncovered for 5 minutes. Then cover the bread loosely with aluminum foil and bake for 15 more minutes.

Remove bread from pot by pulling up parchment paper ends. Let cool on wire rack. You can sometimes hear the crust "crackle" after removing from the oven.

This makes a rustic, chewy bread with a crispy crust. Wonderful to serve with soups and stews. Also great grilled or toasted.

To keep loaf from losing its crunch, store cut side down on a sheet of parchment paper or foil on your counter.

Thanks amck. I am anxious to try some of these bread recipes.

What I want to know is, what do you do with the rest of the beer? Not trying to be funny, but I guess it is. LOL

I don't like the taste of beer unless it's cooked into something. I keep it in the house because I like to make crockpot roast with it.

Would I be able to save the rest of the beer in the fridge for the next recipe, or would the fact that it probably would've gone flat by then make it unusable for the recipe?

Do you have to use kosher salt? I have table salt and sea salt, but no kosher salt.

Tami

Here is the original video of the No Knead process.
Many adaptations if you google No Knead method.
I've changed the process for my needs...I split the loaf, so I have two smaller loaves and freeze one.
I have two shallow bowls lined with parchment that I use during the 2nd rise so the loaves keep their shape better. And a few other changes.

Here is a link that might be useful: original no knead process video

ilene in neok, had to laugh when I read your question because I posted asking the same when I first made the bread. You can save the leftover beer to use in a future loaf. It doesn't matter if it loses its fizz. I usually just set the cap back on as tightly as I can and keep it in the fridge.

Tami, the recipe I adapted mine from just called for "salt." Since I've always used kosher salt with good results I listed that in my recipe. I think it would be fine with other types of salt.

I guess I am blind. I only see beer mentioned in the instructions in the recipe, not in the ingredients list.

Tami

Tami the beer is listed right above the vinegar,second to last ingredient.You just overlooked it.

Shelley

Thanks, Shelley. I looked that recipe over about six times and never saw it!

Tami

Tami I do things like that all the time.

Shelley