question about baking in a pot, and steam
I've just had an annoying failure with the NYT no-knead bread. After baking, the bread stuck firmly in the pot; I've been making this stuff for weeks with magical success and now this. Any thoughts? I was doing a sourdough, but that hasn't made a difference in the past. Most annoying; it's edible, but the bottom is completely torn out.
In a way, it's probably good for me; the pot baked method is so very easy that I've gotten very lazy, and only bake that way. Stopped trying for a good crust just in the oven altogether. So that leads me to my other question; what are the favored ways of getting steam into your ovens?
I've got a gas oven, but it's the lowest end Sears, which means no electronics at all (we bought it after the ice storm of '98 when much of Maine went without power for up to 2 weeks. We only went without for 3 days, but I was so happy that we had our old 1950's gas stove; we were the only ones in the neighborhood who could cook. When it died I swore the replacement would have no electronics). On the other hand, it's so well vented that any steam goes right out the top. Has anyone tried blocking off the vents in a gas oven? I'm embarrassed to say that I have no idea what might happen. I don't think it will blow up or anything, but the vents must be there for some reason, right? Maybe if I just block it off for the first 20 minutes or so...
Any help would be greatly appreciated!!