I'm doing a semi-WW "boat bread", kind of like a couple of SD w/fair amount of whole grain posts I've seen. I'm going sailing up toward Block Island this weekend, and for the first time will try to bake on board a sailboat. The oven may be anemic, but I hope it's hot enough so I can just bake long and slow, I guess.

I have been dying to make this bread. Unfortunately i did not have the right kind of pot to cook it in. or even something close. So i figured one of these days i would find one on sale or something. yeaterday a lady at church wanted to get rid of her lovely pot for the oven. its metal with a lid and was perfect!

so of course i came right home and got the dough together.

fast forward to today and I just took it out of the oven. And its CRACKlLING loudly as it cools. I have never made bread crackle! I am so excited!

seven days ago - I baked my usual two loaves of NKB which turned out to have a sour taste. I commenced a new batch - everything the same and after the suaul 20 hours of doing what it does - the dough has a sour smell - I used a new bag of flouor same brand - everything else is the wame. Anyone has any idea please - I miss my lovely smelling bread

Gerry

Where can I find this recipe?

I have seen a number of amazing photos and comments of how great the bread is. I would like to try it.

If someone can point me in the right direct to the recipe I would greatly appreciate it. And any tips from any experience with the recipe also.

Thanks!

My first attempt at No Knead Bread :)

Crumb

Hi all,

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.

Here is a photo of my rye made in the Le Creuset cut to show the crumb. The taste was delicious, moist and tender, the crust was tender and crisp. I used 2 T. Vital Wheat Gluten and I think that is why it was 3 1/4" high by 7" wide. I made it in a 4 1/2 qt. Le Creuset. I'll make it often.

These are my notes from my 4th NK bread.

Ingredients

1 C whole wheat flour
2 C unbleached all purpose flour
¼ t rapid yeast – Fleischmann’s
1 ½ t coarse sea salt
2 t Demerara sugar dissolved in:
1 ½ C tepid water

These were baked simultaneously in 5 qt enamel pans. I doubled the recipe so each loaf is 6 cups of flour. The higher one in the picture is flour dusted and the lower is bran dusted.