September 17, 2008 - 6:14am
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No-knead Baking Container
The NY Times no-knead recipe calls for a 6-8 quart baking container. Is that size really necessary? We don't have much storage space left in our kitchen, and I am reluctant to buy something that large if it is not needed.
My largest baking container with a lid is a 3-qt ceramic.
Colin
Hi Colin,
The only covered bake-able pot I have is a 4 qt enameled pot and, for the most part, it has had more than sufficient space for the NYT no-knead. The only times the bread has hit the lid have been when I've done something random or unplanned, like adding a hefty dose of sourdough discards in addition to the full amount of flour and yeast. Gee, can't imagine why I ran out of room...
I'm not sure what a 3 qt looks like, in terms of size, but what the heck, I'd give it a try. Usually the loaf doesn't come to the top of mine, and that's with good oven spring.
Good luck; I sympathize with the desire to keep new toys to a minimum!
edh
I was trying to figure out why such a large container was specified, and was wondering if having a volume of hot moist air between the cover and the top of the bread served some kind of baking function.
I should have stated that in my original post.
Here is the result. The crumb and texture were pretty.
The 3-qt baking container was barely large enough. The dough was very wet. Folding was very difficult, and forming it into a ball was a lost cause. Next time I will use less water.
I worked it around on the countertop a little while, pretending to fold it, and pushed it onto a piece of parchment paper, which I then put into a large bowl for the second rise. After 3 hours I started the oven, and put the dough into the baking dish, parchment paper included. I baked it forf the 30 minutes with the cover on, and about 18 more minutes uncovered.
Colin
HI, I'm new here and have just started doing the NYT No-Knead version. So far, so good. BUT it's so 'shallow.'
Not because it didn't work but I am wondering if I double the recipe what do I need to change for baking time etc...for the 4 qt cast iron dutch oven that is great so far. It just has a lot of 'empty space' that I was hoping to fill up with a larger loaf.
Also, where the NYT says 30 min covered followed by 30 min uncovered, in my very tiny gas oven that makes the crust too hard. What I've done is:
1. upon turning it out onto a cooling rack, I just lay a clean linen towel over the top. That helps a bit. Last time however I did this and it helped:
2. Bake the uncovered part for 20 min instead of 30. Then, put on the rack, very lightly spritz with olive oil, then cover with the towel.
Then I started to wonder how to get a Taller loaf - same time maybe?
Please advise, anyone! thanks very much.