The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no-knead bread

edh's picture

question about baking in a pot, and steam

March 25, 2007 - 2:00pm -- edh

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.

cognitivefun's picture

New York Times article on slow rise bread baked in a pot!

November 8, 2006 - 8:50am -- cognitivefun

The New York Times had a great article by Mark Bittman on making bread



1. Use a very hydrated dough


2. Use only a small amount of yeast, 1/4 teaspoon


3. No kneading


4. Rise at cool room temperature for 18 hours and fold a few times at the end


5. Proof for a few hours



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