No-Knead Bread - What To Bake It In

Hooray for No Knead Bread. We’re hooked here and this bread has become our staple. We haven’t bought a loaf of bread since Christmas. Sarah and I have both had a hand in it and have baked over 30 loaves of bread, most of them one at a time. Here’s what we’ve learned.

• It’s hard to make a mistake.
• Rising times are very flexible. We’ve let it rise as little as 10 hours, and as long as 30 hours (when we forgot it).
• Because the dough was so sticky we had problems when we tried to wrap it in a towel. Couldn’t get it unstuck so we began just dumping the dough out of the bowl onto a floured board and covering it with plastic wrap. Worked fine.
• We’ve only thrown one loaf away and that was the one that stuck to a pot that was the innards of an old crock-pot. Just couldn’t get it out without busting it all up. The problem was that the pot was scored on the bottom and hard to get completely clean.
• The baking container doesn't need to be as big as we thought. We found an old bowl in a thrift shop that works great. (On the left in the picture) The inside diameter at the top is 9 inches and it is about 6 inches deep. Lid came from the thrift shop too. Just the other day found a second pot at the thrift shop. It’s the one on the right, a bit smaller but works fine. Bowls were five dollars apiece. Makes sense to me to cook a very basic, inexpensive bread in a very basic, inexpensive pot.
  

Happy bread baking. So simple, yet better than you can buy almost anywhere.

Here is a link to our original No-Knead Bread Post