The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

lahey method

meetmike's picture

Thanks to all who helped out after Christmas with thoughts and experience using the Lodge Dutch oven to bake loaves per Jim Lahey's no knead method. Ended up pretty much following the instructions in "My Bread." The step-by-step photos are very clear. Instead of using a springform insert to support the proofing loaf, just covered a 8" cardboard round with tinfoil--local pro baker's suggestion. Dusted the tinfoil and cotton towel with bran. The round made it pretty easy to get the loaf to the Dutch oven, preheated to 475, and ease the loaf into the pot. Baked for 30 minutes, then removed lid and baked 15 more minutes to golden brown. Big oven spring! Dusting of medium coarse cornmeal in bottom of Dutch oven resulted in no sticking whatsoever and no burning. Made 3 loaves, one after the other, each with thick crust and chewy, open crumb. Love that cracking sound right out of the oven! I am happy baker! Mike in Maine

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