Questions on no-knead bread
I'm pretty new to breadmaking, funnily enough because I think I have a bit of a wheat intolerance. However, having researched how to make better bread I came upon the NY Times 'no knead bread' method and have been using this successfully over the last three weeks, making bread pretty much every day.
But I'd doing some things just because that is 'how it was done' on the video and would like to understand what is going on, so a couple of questions:
1. Why for the final rise is the bread 'upside down'? Does it matter? It would be easier for me to get it into the pan if it was the right way up I think.
2. On the video, they are making this in a bakery. I'm in a home and can't throw flour all over the place (often looks like I have though!). The original technique puts the dough into some floured towels for the last 2 hour rise. Now does this matter? Can I replace this with non-stick bowls or something? My reason for asking is that I've probably destroyed about 5 tea towels with the dough sticking to them (even though they were floured).
Thanks for any insights.