I have great success baking no knead bread by the loaf but if I divide the recipe in half how long do I bake that new size? Is it still 30 min at 475 F with lid on and then 15 min at 475 with lid off? Does anyone know?
No Knead Bread
Hi. New here, new to bread making. I've just baked my fourth No Knead loaf. The first two were Jim Lahey's basic recipe. The crust and crumb were good, but I thought their flavor was a little one-dimensional. The next two were from the Cook's Illustrated Almost No Knead recipe (Jan 2008). Big improvement in flavor, texture still good, higher crown.
I'm hoping someone can shed light on an issue I'm having with my no-knead dough. I've made lovely boules multiple times now, but have two doughs that have perhaps risen a bit too long and seem to have "weeped" a considerable amount of water. They are sitting in a puddle.
Why is this happening and will the doughs still turn in to anything resembling a normal loaf at this point? Can I simply take them out of the vessels they are now in, pat off excess moisture and maybe add a bit of flour before the last two hour rise? thank you for any insight!
I have made quite a bit of basic no knead bread & have been very happy with it. Usually I bake it in a large (I think 5qt) dutch oven that I've had for years. I would like to use this recipe to make soup bowls for my family, but the little mini dutch ovens are fairly pricey. What other vessels can the no knead bread be cooked in, that would come in about a 1liter size that I could experiment with to make these things. Thinking along the lines of cheap also. I need to buy at least four of them, so I don't want to spend $50 each on them.