Sunday, November 23, 2008

More No-Knead Bread Success!

I made your recipe the other day..........it came out great.......!!!"


















Jim Peterfeso sent this picture of a sourdough no-knead loaf. "The recipe was adapted from your sourdough recipe, but was wetter and cooked in a cast iron pot."



















Martin says, "Here's my attempt at a no-knead bread recipe. I baked the dough in a very hot Lodge cast iron pot. Thanks again."




















This fantastic pairing is from Travis A, who says, "Last night I made the no-knead bread and Fromage Blanc. They were sooo yummy, I ate the whole thing in one sitting.... with a few friends of course."


















These beautiful twin
s are from Rosko. Now, why didn't I think to make a double batch? I do need leftover bread for stuffing.

20 comments:

dan said...

Chef,

First of all, thanks for this recipe. I made this bread on Saturday and did everything exactly as you said and it came out fantastic. My family loved it. I only wish I could have submitted a photo. My question is, if I wanted to use foods other than pumpkin i.e. roasted garlic, carmelized onions, sun-dried tomatoes etc., at what point would I introduce these into the mix? This is the greatest thing since orzo risotto.

Skye said...

I am dying to know the no-knead sourdough bread recipe. Anyone nice enough, please?

Chef John said...

when you fold the loaf up for the chunkier stuff. If it will be ok for the 14 hours you can add it at the beginning - like for nuts

Anonymous said...

hey guys, i followed this recipe but my bread is coming out a little moist in the middle. the outside crust is great but the middle still feels a little damp after cooling down. i'm baking at 425 but should i try a higher temp? or bake longer? i don't want to end up burning it. thanks for the help

Chef John said...

Just cook longer. Your oven temp may be a little off. Try and extra 5-10 minutes. It's OK if the crust gets darker.

Walter Davis said...

For my first foray into baking bread, I tried your no-knead variety and it turned our GREAT... the end product looked just like yours. Now I want to try the variant where you bake it in a dutch oven for 30 minutes covered and then 15 more uncovered. Any thoughts on Le Creuset dutch ovens at 450 in the oven? Their website warns that the handles may melt at 375 (gulp).

Thanks again!

Chef John said...

ive never tried, so be careful

Walter Davis said...

I think I found my answer... just buy the Stainless Steel Le Creuset knob from Amazon.com for $9.99

Thanks mucho!

EZnSF said...

Don't use your enamel Le Creuset for this procedure! Massive, permanent, discoloration and funky spots and stripes to your pot. Did this about a year ago and my beautiful pot, although functional, is now ugly.

Anonymous said...

mm.. love this style.

MLorenzana said...

There are no recipe's for making this bread. Just been getting pictures. Any help, Thanks.

Chef John said...

here you go http://foodwishes.blogspot.com/2009/01/no-knead-ciabatta-bread-you-can-believe.html

Anonymous said...

I can't get the recipe

Anonymous said...

Can I use a rubbermaid with lid? for the no knead ciabatta

Chef John said...

yes!

Jim said...

Made this for the family last weekend, & we all LOVED it! My wife grew up in NY State, & her jaw just about hit the floor when she tasted it! Apparently this is they way they make 'real' bread out east, & tasted just like she remembered.
I've been commissioned by my wife to make loafs for her mom & the rest of the family so they can all enjoy the good bread & the memories.
Thanx chef John.

Robyn said...

Thanks so much for your recipe the bread turned out great - we put the bread on the second bottom shelf in a conventional oven on a baking tray with baking paper - I have 5 shelves in my oven and it is a blanco oven top of the range which does pizza very well and bread the oven temperature was 220C for 35 minutes and crust came out dark brown and very crusty and crunchy the centre a bit soft - so I wanted to know whether I should use a fan force oven at 200C for a longer time or leave it on conventional oven with top and bottom element so which shelf do you think is the best in the oven and what oven type should i use fan force or conventional and what temperature and time.
The other thing that happened was the loaf did a split on one side - not sure what my husband did? Might of added too much yeast not sure - will try it again but we were still very happy with the bread and it tasted really nice and it had the wholes in like yours .

Anonymous said...

I made the Ciabatta bread a few days ago. However, unlike the rest, it didn't turn out as well as i thought it would be. I baked the bread in a cake pan instead of a baking tray though. The texture of the bread was dense and chewy and not airy like the one in your video. But, i loveeee the outer crust of the bread! And even though it didn't turn out right, i still finished it off within 2 days. Hehe! Will try again next time! :)
Please tell me where i went wrong. Thanks!

Anonymous said...

What's the ideal temperature fot the bread to rise for 18 hr. My bread double in size in two hours, what is going to hapen for the next 16.I would really like to try this one!!!

Chef John said...

It doubled in 2 hours with just that tiny pinch of yeast?? Sounds impossible! Check original recipe.