Comments on: Dutch Oven No-Knead Bread

By: ShootToCook

ShootToCook — Sun, 20 May 2012 15:01:40 +0000

Thanks for the advice Chuck, I’ll check out your recipe and method and see if it works better for me. The parchment paper idea sounds great and much easier than flipping it into the pan from a towel.

By: chuck b

chuck b — Sat, 19 May 2012 17:39:04 +0000

I make dutch oven bread, a lot. The NYT article doesn’t actually give you the recipe, in fact, it is inaccurate to a point of pointing a novice in the wrong direction. The % of moisture they state is incorrect. In any event, the recipe for a higher rise while maintaining the crust and texture is as follows:
4 cups bread flour
1.75 cups total liquid (I use an ounce of honey)
1/4-3/8 tsp dry yeast, mixed in the honey water.
2 tsp kosher flake salt, crushed (3 tsp for rye)

mix, let sit for 12 -18 hours. More yeast (1/2 tsp) and a warm oven (with light on) allows for a nice 12 hour bread, better on our schedules.

AFTER the RISE:
Start to oven preheating WITH the crock to 500. While that’s going on, quickly and gently, roll the dough out of the bowl onto a piece of parchment paper, lightly dusted. Very gently (want to keep the air) flour it so no sticky parts are exposed while you slightly shape the loaf. Score (help blooming) and cover for about 10- 15 minutes, or whatever time it takes the oven to heat. Turn the oven down to 450, and put a cookie sheet UNDERNEATH the crock to prevent added heat from over cooking the bottom. Open the oven and put in the loaf WITH the parchment paper. By picking up the loaf with parchment paper, you avoid over-handling and mistakenly pushing air out and avoid having the “drop” the loaf, but rather, placing it into the dutch oven. Cover, immediately.
Bake covered for 35 minutes, then uncovered for 10 more, and then about 3-4 minutes out of the crock on the rack inside the oven.
Cool and eat.
For RYE bread, use the same recipe, but replace 2 cups of bread flour with light rye and add 3 TBSP of caraway seeds and 3 tsp salt. Sometimes, I add about 1 TBSP of canola oil to the rye.
Good Luck!

By: Jim Lahey Slow Fermentation Pizza Dough « Shoot to Cook

Jim Lahey Slow Fermentation Pizza Dough « Shoot to Cook — Mon, 05 Mar 2012 15:10:42 +0000

[...] As you may recall, Lahey is the guy who came up with the method for one of my favorite breads: Dutch Oven No-Knead Bread which is insanely delicious, easy to make, and is always an impressive crowd pleaser when [...]

By: I’m Back with Baguettes « Shoot to Cook

I’m Back with Baguettes « Shoot to Cook — Wed, 19 Oct 2011 19:41:58 +0000

[...] minute artisan bread dough in the fridge and made a loaf nearly every day. Then I moved on to the Peter Reinhart dutch oven bread which was more time consuming but had a much better flavor. In between I’d made sandwich [...]