Comments on: No-Knead Bread http://www.andreasrecipes.com/2006/11/21/no-knead-bread/ "What's for dinner, Mom?" Food. Good food. Tue, 07 Oct 2008 17:54:25 +0000 http://wordpress.org/?v=2.6 By: Sue (coffeepot) http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-6917 Sue (coffeepot) Mon, 16 Jun 2008 14:00:33 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-6917 I love the no knead recipe! I have to make it again soon. Yours looks lovely! I love the no knead recipe! I have to make it again soon. Yours looks lovely!

]]> By: Annoyed | The Clarke Family http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-6911 Annoyed | The Clarke Family Mon, 16 Jun 2008 04:02:21 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-6911 [...] I’m so close to my due date, baking bread is last on my list (I am, however, tempted to try this one). Homemade bread tends to have some holes, and I’m okay with that - I love how the butter [...] [...] I’m so close to my due date, baking bread is last on my list (I am, however, tempted to try this one). Homemade bread tends to have some holes, and I’m okay with that - I love how the butter [...]

]]> By: Andrea http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-5912 Andrea Tue, 08 Apr 2008 12:28:28 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-5912 Kathy, I also have a very old cast iron dutch oven from my grandmother! I agree that even though it's very well seasoned, a little oiling would be in order, particularly since this is a wet, sticky dough. Kathy, I also have a very old cast iron dutch oven from my grandmother! I agree that even though it’s very well seasoned, a little oiling would be in order, particularly since this is a wet, sticky dough.

]]> By: Kathy http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-5908 Kathy Tue, 08 Apr 2008 03:40:02 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-5908 Hi -- I love your website. I first came to read your recipe for beef barley soup, and then followed your link to the no-knead bread page. I have a question about the covered dutch oven. I have a very old, cast-iron dutch oven I inherited from my grandmother, then mother. Doesn't it need to be oiled to keep the bread from sticking as it bakes? The pot is "seasoned" through years of use, but I can't imagine that this oil-free bread wouldn't stick a bit as it bakes. Thanks so much for your time and answer. --- Kathy Hi — I love your website. I first came to read your recipe for beef barley soup, and then followed your link to the no-knead bread page. I have a question about the covered dutch oven. I have a very old, cast-iron dutch oven I inherited from my grandmother, then mother. Doesn’t it need to be oiled to keep the bread from sticking as it bakes? The pot is “seasoned” through years of use, but I can’t imagine that this oil-free bread wouldn’t stick a bit as it bakes. Thanks so much for your time and answer. — Kathy

]]> By: George Hastings http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-5647 George Hastings Wed, 19 Mar 2008 02:13:12 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-5647 Thanks for the loaf pan tip. I use a 2 1/2 quart Corningware casserole for no-knead bread; it works fine. In my oven I get the best results by placing the casserole quite high in the oven and lowering the temperature to 400 F as soon as I put the bread into the oven. Thanks for the loaf pan tip. I use a 2 1/2 quart Corningware casserole for no-knead bread; it works fine. In my oven I get the best results by placing the casserole quite high in the oven and lowering the temperature to 400 F as soon as I put the bread into the oven.

]]> By: No-Knead Bread » jugalbandi http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-2595 No-Knead Bread » jugalbandi Fri, 23 Feb 2007 14:15:26 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-2595 [...] We call it ‘hole bread’ or ‘balloon bread’. The high water content in the dough and the steam generated during the baking process give it a crackling crisp crust, and a very airy, porous inside. It has an almost sour-doughy taste because of the long fermentation process. If white flour is substituted with whole wheat in this recipe, it adds flavour, but compromises the porosity of the crumb and makes for a much denser loaf. From Martha Stewart to the army of bakers in the blosgophere, everyone’s tried it and has tweaked the original recipe depending on what type of container they used to bake it in. [...] [...] We call it ‘hole bread’ or ‘balloon bread’. The high water content in the dough and the steam generated during the baking process give it a crackling crisp crust, and a very airy, porous inside. It has an almost sour-doughy taste because of the long fermentation process. If white flour is substituted with whole wheat in this recipe, it adds flavour, but compromises the porosity of the crumb and makes for a much denser loaf. From Martha Stewart to the army of bakers in the blosgophere, everyone’s tried it and has tweaked the original recipe depending on what type of container they used to bake it in. [...]

]]> By: Andrea http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-1597 Andrea Thu, 30 Nov 2006 11:45:50 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-1597 sPh: I've got a round 5 quart dutch oven that belonged to my late grandmother, and I think I'm going to give it a go. It's not as big as what Lahey calls for, but it's worth a shot. Dr. Rodgers: Thanks for letting us know how your bread turned out! Sounds like you've had quite a bit of experience with homemade breads. sPh: I’ve got a round 5 quart dutch oven that belonged to my late grandmother, and I think I’m going to give it a go. It’s not as big as what Lahey calls for, but it’s worth a shot.

Dr. Rodgers: Thanks for letting us know how your bread turned out! Sounds like you’ve had quite a bit of experience with homemade breads.

]]> By: Dr. Frederick G. Rodgers http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-1568 Dr. Frederick G. Rodgers Tue, 28 Nov 2006 09:17:48 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-1568 My late father, George, made bread for us in the l940's and '50's: wholesome but, due to excess flour, a bit crumbly. Later, using Julia Child's famous recipe, I began experimenting while grad student at IU Bloomington. Eventually, I even exchanged two letters with her, Child noting that her French bread recipe was one of her top achievements. Now, thanks to Mr. Lahey and Ms. Meyers, I can claim here that the "NO-KNEAD" plump loaf patiently finished last night was a total success -- lots of holes, fine crust, grand flavor in classic crumb. Try it. Bon appetit! My late father, George, made bread for us in the l940’s and ’50’s: wholesome but, due to excess flour, a bit crumbly. Later, using Julia Child’s famous recipe, I began experimenting while grad student at IU Bloomington. Eventually, I even exchanged two letters with her, Child noting that her French bread recipe was one of her top achievements. Now, thanks to Mr. Lahey and Ms. Meyers, I can claim here that the “NO-KNEAD” plump loaf patiently finished last night was a total success — lots of holes, fine crust, grand flavor in classic crumb. Try it. Bon appetit!

]]> By: sPh http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-1560 sPh Mon, 27 Nov 2006 22:16:18 +0000 http://www.andreasrecipes.com/2006/11/21/no-knead-bread/#comment-1560 The cast iron dutch ovens sold for camping work nicely with this recipe, and can often be found at garage sales for just a few dollars. Just be careful moving the lid around when it has been soaking at 500 deg.F. sPh The cast iron dutch ovens sold for camping work nicely with this recipe, and can often be found at garage sales for just a few dollars. Just be careful moving the lid around when it has been soaking at 500 deg.F.

sPh

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