No-Knead-Bread...never will you buy another Artesian Loaf!

[Halex]

Chookie, I am very i terested in seeing what you think of this.

H

[achookwoman]

This is a good method for cooking any loaf,  that is in a cast iron dish with lid,  No need for water in dish in bottom of oven. I frequently cook my Sourdough this way.  If you don't have a lidded pot,  you can form a lid from a couple of sheets of foil and form a dome.  This will keep the steam in. It is so rewarding to make a good loaf and you could fiddle with the mix of grains and seeds and still get a great result.

[achookwoman]

Hally,  you have to work out what suits your life style and tastes.  You could certainly do this with great success. This method was the craze in the U.S a couple of years ago and it really was good for the home made bread industry. From this quick mix method,  grew many variations and this is one. Some recipes use this quick mix method and storing in fridge but bake it free form in the oven. Once you understand how yeast works,  you can do pretty much what suits you.  You have reached this stage with your "High Loaf'.  Give this method a try and see if it suits you. I developed the No Fuss recipe,  to get people started and to build confidence. You are up and running. 

[Halex]

Thanks Chookie, yes I will give this a go

H

[cookie1]

I'd love to give this a try but don't own a cast iron dish. What else do you think would be suitable?

[achookwoman]

Cookie,  do you have a camp oven,  one of those black things with a lid?  OR a real bread tin that is heavy,  and then make a foil lid. A pyrex dish with lid ?  I would line whatever you use with a silicon liner or baking paper.  Tell me what you have and we can work out how to use it,

[cookie1]

I have a real bread tin that is very heavy and several large corningware casserole dishes with lids. I think one of the corningware dishes would be perfect.
Our camping oven is very black and I'm not sure I even want it in the house. (I could clean it up though, or light a fire out the back )

[dede]

We have a few of those camp ovens. One is so big that I can't even lift it. But we have some smaller ones which would be perfect.

[achookwoman]

Cookie,  Use your corningware dish.  Remember not to put it down on a cold surface while it is hot.
 Dede, use one of your Dutch ovens and line it.
 Let us know how you go.  There is a similar recipe that uses more yeast and is rested for 4 hours. 

[cookie1]

This is almost ready for the oven. I can't wait to see how it goes. I've made it plain this time but if we like it will try rye and spelt and seeds.

[cookie1]

This has just come out of the. Oven and I haven't tasted it yet but it looks and smells good. I didn't grease the foil I put over it and that stuck a tiny bit. I used my corningware dish and was a bit afraid to heat it in the oven first so I didn't.  The tasting will reveal all.

[CarolineW]

In the video the baker said that Pyrex would be fine too.  I guess then, if you don't have a Pyrex casserole with lid, you'd just use Chookies tip of making a lid with foil.

[Lovemythermo]

Do you need to use lukewarm water for this?

[fundj&e]

yes , lukewarm water is best Lovemythermo

[fundj&e]

this is slightly different . you can mix it and let rest for a few hours then bake or refrigerate and use it within 14days.