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 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.
For those of us looking for a less expensive alternative to the Le Creuset cast iron dutch oven, the folks at sellout.woot.com are offering the Cuisinart CI670-30PC 7 Qt. Enameled Cast Iron Casserole with Lid for $39.99 plus $5.00 shipping & handling. This offer is good TODAY ONLY (Sept. 6, 2010) and the dutch oven is only available in blue at the time of this post (the red sold out).
I just tried my first attempt ever at a higher-hydration dough, and at not kneading all the CO2 out before shaping. Bwraith's discussion of adapting the NYT no-knead to sourdough seemed like a good one to try: http://www.thefreshloaf.com/node/4420/nyt-no-knead-sourdough-conversion I have a very healthy mature 100% hydration sourdough starter, just reinvigorated the previous night.