Gee, I'm glad I inserted that hyphen in the title of the thread. Too bad it's in the wrong place. Duh.

Jim

I dunno. I'm just not sold on it.. From the video it looks mighty thick and doughy in the center. I'll stick with kneading the electrical way.

Do you have to bake it on the far left of the oven? (grin)

Unfortunate name, eh Arley? :) I hope that cause too many people to miss out on a good thing.

Jim

Jim, I've made this bread and it was easy, turned out perfectly the first time and was really good. I've made the Artisan bread too and I had a little more trouble with that recipe but the problems were easily corrected. It amazes me that so little yeast is used in the NYT recipe, yet it rises and makes a beautiful loaf. The advantage of the Artisan over the NYT to me is that I can make enough dough to last for several days. Have you tried to double or triple the NYT recipe and refrigerate some of the dough?

Carol

Yes, Carol, it is wierd that it uses only a 1/4 tsp. of yeast yet rises so much.

I have made a triple batch, but did not store the dough. A friend and I baked it all right away. But I have been thinking along the same lines as you. I don't know why the dough wouldn't work for a 5 min. a day method after the yeast had a chance to propagate.

Also, I'm thinking about using the same method for sourdough. I made a sourdough a while back which was good in every way except that it didn't rise well. With the NYT method of high hydration and long fermentation, together with cloche style baking, the sourdough might rise a lot better. I'm not ambitious enough to mess with making a starter just now though.

I definitely will use this dough for pizza in the near future, though.

Jim

Jim, As you know, I used the 5-Minute recipe but used the NYT method to bake it. It turned out to be the best of the three loaves I baked from the original recipe. So, I don't know what to attribute the success to. I did use a cable and probe thermometer to alert me at 205 degrees.

Would like to try this recipe...but dont have a dutch oven (being dutch and no dutch oven, what is up with that).

Some where I thought it was stated dont use pyrex.

Is there something else to use?

I just may have to break down and get a dutch oven.
Have been drooling over everyone else's on the forum.

I dont have a cooks kitchen...no food processor or a dutch oven. Just this year for our 30 anniversary I received a Kitchen Aide mixer. Our kitchen in our new home was only used to heat meals for about 14 years....so I am way behind the times.

Maybe Lindac could bring over her DO when she comes over for a visit.:)

Thanks to all of you here on the forum I am learning to cook again :)

Trudy & others who don't have Dutch ovens - I bought my SIL a Staub enameled cast iron covered pot for Christmas and spent about $60 on it. The bread comes out as well when cooked in that as it does in my triple-the-cost Le Creuset.

Don't get me wrong, I love my LC, but just wanted to note that other brands are out there that will allow you to get great results baking this bread if you're not inclined to make a huge investment in cookware.

I'm pretty sure I read previous posts citing sources for other brands at even lower prices.

The video says you *can* use Pyrex. In fact, I have used a large Pyrex mixing bowl with a Pyrex pie plate for the lid. It worked well.

I'm currently using a lidded ceramic casserole.

But Trudy, Dutch and no Dutch oven? What IS up with that? Better get over to Harbor Freight and buy a big one for $19.99.

Jim

Here is a link that might be useful: Harbor Freight Dutch Oven

Ok...the peer pressure is on to look for a Dutch Oven. But their is a problem, I want a Le Creuset. But dutch people have a problem buying a dutch oven from France....LOL just kidding, maybe there not even made in France.

Thanks for the link Jim, but if I buy one it would be enameled cast iron
.
My mom collected Griswald for years. She just sold most of her hundreds of pieces last year at a sale. There was a cast iron dutch oven that she could not even lift. Of course that was a piece she thought should be kept. Can you believe it! Can you see alittle 78 year old frail little lady lifting that thing:)

I will be looking around for an enameled dutch oven. Since having good success with the 5 minute artisan bread, I am anxious to try the NYT 5 minute no knead to see the comparison.

Let see...how many loaves of no knead bread would pay for an enameled dutch oven. Of course I have been watching the post of others doing the roast in their DO. Those look very delicious!

Trudy,

I have a Le Creuset, the original cast iron Lodge, and an enameled cast iron Lodge dutch oven and I use and like them all. For the price, I find the enameled cast iron Lodge to be a really nice pot and it is beautiful too. For a "starter" dutch oven, until you determine if you would use it enough to justify the price of a Le Creuset, it can't be beat.

I've attached a link to a site that has the Lodge DO that I am speaking of. Mine is the red. I did not buy mine from there, I ordered it from Amazon. I've seen the same pot at Target recently for less than $60.00. Just FYI!

Here is a link that might be useful: Lodge Enameled Dutch Oven

I make this bread weekly. I halve the dough after rising and make 2 smaller loaves, freeze 1, eat the other that day.
I've made this in a stainless steel pot, enameled dutch oven, pyrex and my clay Romertopf pot.
I line ceramic shallow bowls with parchment, sprinkled with a bit of either semolina or corn meal and set the dough into these to hold their shape during the second rise. If the baking vessel is too big for the loaf, I'll set the shallow bowl in the preheated vessel and bake off that way. Always beautiful full tall loaves.
When using my sourdough starter I will mix it into the warm water, then pour it into the flour along with 1/4 tsp. yeast. The flavor is always nice, but the rise isn't as tall as the regular loaf.

If you really like this one there is a slight variation one from Cooks Illustrated. I used to be able to access it but now they say you need a membership, anyways, I found this website (Breadtopia) with a video for it. I made the two side by side. They are slightly different but both really, really good.

Here is a link that might be useful: http://www.breadtopia.com/cooks-illustrated-almost-no-knead/

How high / tall does the Dutch oven have to be for this? I donÂt want to buy any new equipment. I have 2 so-called dutch ovens but they are not heavy cast iron, but stainless steel, and both have plastic /Bakelite (?) handles, so I have never put them in the oven. I have a tall stockpot that is all metal. I doubt it would fit in the oven though, with the lid on.

Last night, after reading the posts about Dutch ovens, I did a search on Amazon. Over 600 hits on Dutch ovens! There was a large variety of sizes and styles. For bread, one of the taller ones would be best. The wide, squat ones would not let the loaf rise enough.

A clay baker, such as a Romertopf, would work well too. Or one of those Chinese clay pots, if it was a big one.

Jim

Arley, Duh, I got it as I was driving home today!!

LOL!! You're the kind of person my father said you shouldn't tell a joke to on Saturday night..
Why, you ask?
Because they would laugh in church Sunday morning!
Linda C

Linda, that's funny!

You shouldn't have told it on Saturday night though.

Jim

I made this today and it was good! I might lower the temp a bit next time, since it got a little burnt on the bottom. I baked at 515. Will probably put it down to 500 the next time around. Very easy and tasty with a great crust. This is my go-to bread from now on. So simple and for once I didn't bake a brick!

Duane

Cook's Illustrated tried this recipe and revised it slightly. Here's their version:

Almost No-Knead Bread
Revision by CookÂs Illustrated, January/February 2008
Note: Best eaten same day, but can be wrapped in foil and stored in cool, dry place for up to 2 days

3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface
1/4 tsp instant yeast
1-1/2 tsp table salt
3/4 cup plus 2 Tblsp water (7 ounces) at room temp
1/4 cup plus 2 Tblsp (3 ounces) mild-flavored lager, like Budweiser, OR a non-alcoholic lager
1 Tblsp white vinegar

1. Whisk flour, yeast and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from the bottom of bowl, until a shaggy ball of dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours
2. Lay a 12/x18" sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into the middle.
3. Transfer dough, seam side down, to parchment-lined skillet. Spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours
4. About 30 minutes before baking, adjust oven rack to lowest position and place a 6-8 qt Dutch oven with the lid on, onto the rack. Heat oven to 500 degrees.
5. Lightly flour top the dough. Using a sharp knife, make a 6" long slit along the top of the dough. After 30 minutes, carefully remove Dutch Oven and open lid. Pick up dough by parchment overhand and lower it into the pot, allowing any excess parchment to hang over edge. Cover pot again and put back into the oven.
6. Reduce heat to 425 degrees. Bake covered for 30 minutes. Remove lid, and bake until loaf is deep brown, 20-30 minutes longer. An instant read thermometer inserted into center should register 210 degrees.
7. Carefully remove bread from pot; transfer to wire rack and let cool to room temp, about 2 hours.

Yesterday I used part of a batch of dough to make a large pizza. The remainder of the dough was refrigerated until today, a total of 36 hours. I nuked the dough briefly to take off the chill, then let it rise for an hour and used it to make a sub roll.

I was very happy with the sub roll. Oven spring was good. The crust was thin and crunchy. The crumb was coarse the way I like it. I've had some good subs. I don't think any of them had a better roll.

Jim

That looks real nice Jim. I'm going to try this recipe for my next batch of bread, which should be tomorrow or Friday. Might have to make a few rolls. Smiles. I have some nice Genoa salami, ham, provolone...hmmm.. Thanks for the pic.

Jim, That is a thing of beauty! I have had such success with this and the 5M recipe that I have new confidence. Subs are all about the bread.

I should have mentioned that I used a Pyrex loaf pan for that roll and a second Pyrex loaf pan, inverted, for the lid. It required care, so the top one didn't fall off, but it worked.

I think I will try the parchment paper method of transferring the dough into the hot cooker. That has been the touchiest step in the process. The dough is very soft and requires a bit of knack when you flop it into the cooker so you don't end up with an awkward shape. You can make some adjustments once it's in but I would like more control.

There has been some variation in the bread I've made with this method so far, but nothing I would consider a failure. I thought all were very good.

Jim

I used the paper transfer method and it worked fine.

I just made a loaf of the older (20-hour raise) NYT bread in a big stainless steel lidded pot. Made a lot of mistakes, and the dough was way too wet. The bread was fabulous! (This was my first loaf of bread in about 25 years, by the way.)

Jim and others.. smiles. I made this bread Friday. We really liked it a lot. It had a great crust, plenty of nice holes, good texture and very nice flavor. I do tend to think many bread recipes skimp on salt and make them lower in flavor for me, so I increased the salt and it was very good. I'm glad I tried it and will make it again. Btw, I left it for about 18 hours and then for two before baking. Forgot to take a pic since Christy stayed up late to have a slice and I had to cut into it early.

I still like the 5 Min bread too, but this was nice for this week when I got an extra large grocery order and the fridge was full. I'll alternate and make both in the future. Thanks for the encouragement/recommendation.

Here's my latest loaf.

I think I will slash the top next time to control the splitting, even though that wasn't part of the instructions. The crust split nicely this time, but it's just luck when you don't slash it.

Jim