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bean | 12-26-2009 07:28 PM
Video: No knead bread in dutch oven You Tube
You Tube

supn9 | 12-27-2009 12:52 AM
Re: Video: No knead bread in dutch oven Im trying this tomorrow. Keep putting it away. Time to make bread! Edit: I will post update tomorrow.. With pics maybe

cfcw | 12-27-2009 09:48 AM
Re: Video: No knead bread in dutch oven Here's the recipie text: http://www.nytimes.com/2006/11/08/dining/081mrex.html There's also a good video of a very similar technique by an eccentric guy (jimshowz) on youtube called "easy bread". <object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/E68iNfRHBpI&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/E68iNfRHBpI&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object> I like it, my wife doesn't care for the texture which she describes as "kinda gummy". I use my cast iron dutch oven. If you are using a le Creuset oven, I would remove the composite handle on top of the lid because of the high temps.

Squirrel Bait | 12-27-2009 11:34 AM
Re: Video: No knead bread in dutch oven Any "whole wheat" recipes for doing this. It's gotta be different or it's gonna get real hard, right????? When TSHTF refined flour will be hard to come by. s

coopersmith | 12-27-2009 11:39 AM
Re: Video: No knead bread in dutch oven Anybody ever made bread in a dutch oven with a wood fire (campfire) for heat?

Heimdhal | 12-27-2009 11:55 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Squirrel Bait (Post 2095846) Any "whole wheat" recipes for doing this. It's gotta be different or it's gonna get real hard, right????? When TSHTF refined flour will be hard to come by. s
The simplest way is to divide the flour. Use 60% whole wheat and 40% refined flour. Then you can experiment from there ;)

Golddust | 12-27-2009 12:20 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by coopersmith (Post 2095856) Anybody ever made bread in a dutch oven with a wood fire (campfire) for heat?
Best way I have found is to dig a hole a tad larger than the oven, then build your fire in the pit. Feed the fire as normal, and in a hour or three, the longer the better, scrape the coals from the hole. Leave some coals in bottom, Then place the oven in the hole and cover with burning coals, lid and all. Bread should be ready in 45 min to a hour. This also works for stews and other goody's

supn9 | 12-27-2009 08:01 PM
Re: Video: No knead bread in dutch oven Started working on this today. Got the utensils and food ingredients. I followed the second vid cause it had the recipe. Which is 3cups flour, 1 1/2 water, 1/4tablespoon yeast and 2 tablespoons of salt Well heres part one: This is before adding water. Flour, salt and yeast are mixed http://imgur.com/PyING.jpg This is after adding water and mixing. http://imgur.com/AFRqg.jpg And finally, bag and into the fridge for over night. http://imgur.com/kjwLO.jpg Ill take it out tomorrow. Fold it like in the second vid, let it sit for 2hrs and then bake it. Ill try it with the ice.

Patriotme | 12-28-2009 04:37 AM
Re: Video: No knead bread in dutch oven Thanks all. My wife and I are putting away wheat this week but really never had a recipe for baking bread over a fire. Oven's are easy. Anyone with a different recipe or technique....keep it coming. BTW, how hard is it to simply cook flat bread outside?

thrifty_bob | 12-28-2009 01:04 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by supn9 (Post 2096557) Started working on this today. Got the utensils and food ingredients. I followed the second vid cause it had the recipe. Which is 3cups flour, 1 1/2 water, 1/4tablespoon yeast and 2 tablespoons of salt Well heres part one: Ill take it out tomorrow. Fold it like in the second vid, let it sit for 2hrs and then bake it. Ill try it with the ice.
2 TABLESPOONS of salt? Doesn't that sound like a LOT of salt to you? Even 2 teaspoons would be a lot, I think. I bet 1 1/2 teaspoons would make it plenty salty. BUT WHO AM I TO SAY?

Heimdhal | 12-28-2009 01:11 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2097360) 2 TABLESPOONS of salt? Doesn't that sound like a LOT of salt to you? Even 2 teaspoons would be a lot, I think. I bet 1 1/2 teaspoons would make it plenty salty. BUT WHO AM I TO SAY?
That does sound liek a LOT of salt. But I've never made the no knead bread, so I too am not one to say ;) Salt inhibits gluten formation (shorter gluten strands) so maybe that is why the no-knead has more. Total speculation though.

thrifty_bob | 12-28-2009 01:25 PM
Re: Video: No knead bread in dutch oven If it was coarse sea salt, I can see possibly 2 teaspoons, because that would be about equal to 1 1/2 teaspoons of regular salt, but there is no question in my mind, that if you were to triple that, to 2 tablespoons, the resulting bread would be real salty. I think I'd taste the dough or fry a bit of it up and taste it.

Heimdhal | 12-28-2009 01:40 PM
Re: Video: No knead bread in dutch oven I think it was just a typo. a tablespoon of salt weighs about 20 grams, just under an ounce. Even my saltiest bread recipes (like bagles) have less than 3/4 of ounce for over 3 lbs of dough. If its not a typo, I hope he likes salt!! :P

thrifty_bob | 12-28-2009 02:59 PM
Re: Video: No knead bread in dutch oven I watched the 2nd video. It was 2 teaspoons of salt. Couldn't tell what kind of salt was used. Even 2 tsp with 3 cups flour will be fairly salty. I will try making it with 1 1/2 or maybe 1 3/4, as I like things a bit on the salty side. The real advantage of the 2nd recipe was not trying to use a preheated 500 degree cast iron pot, which just seemed like asking for trouble to me. I prefer the cornmeal to the floured crust, though, so will probably try that.

BullionCubed | 12-28-2009 03:04 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2097525) I watched the 2nd video. It was 2 teaspoons of salt. Couldn't tell what kind of salt was used. Even 2 tsp with 3 cups flour will be fairly salty. I will try making it with 1 1/2 or maybe 1 3/4, as I like things a bit on the salty side. The real advantage of the 2nd recipe was not trying to use a preheated 500 degree cast iron pot, which just seemed like asking for trouble to me.
The recipe in the first video works well. dont take the dutch oven out of the oven, just slide the rack out, drop the dough in and slide the rack back in

Metalsmith | 12-28-2009 03:14 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by supn9 (Post 2096557) Started working on this today. Got the utensils and food ingredients. I followed the second vid cause it had the recipe. Which is 3cups flour, 1 1/2 water, 1/4tablespoon yeast and 2 tablespoons of salt
If you watch the vid it calls for 1/4 teaspoon of yeast and 2 teaspoons of salt. MM

thrifty_bob | 12-28-2009 10:26 PM
Re: Video: No knead bread in dutch oven Started a loaf tonight. Went with 3 cups unbleached flour, 1 1/2 tsp salt, 1/2 tsp yeast, 1 2/3 cups warm water. Looked right (a bit goopy) and tasted good. I keep the winter temp in the house at about 66, so I added a bit extra yeast. Will plan to bake for dinner tomorrow with cornmeal coating and will have to use either french bread pan or dutch oven method because I don't have a metal piepan, and think the recipe wouldn't be the same using a pyrex one because it would take a lot longer to heat up. Might add egg wash and sesame seeds just cause we like vienna style bread around here. Finished it today... Came out pretty good, but not as tasty as my regular recipe. Next time I'll try the salt at 1 3/4 tsp and might try a cracked wheat variation. I did it in the dutch oven with the cornmeal. I found we don't have a metal piepan. The only scary part was getting the round into the hot dutch oven. It didn't land perfectly, but came out ok after baking, anyway. I think 500 was a bit hot, so next time I'll try 450 or 475 and let it bake longer. I don't like the dark, super crunchy crust so much, and think a more golden colored one will be better. If I didn't have a bread machine I'd say this was certainly much easier than doing it by hand.

cfcw | 12-30-2009 09:17 AM
Re: Video: No knead bread in dutch oven so, supn9, how did the bread turn out? I've used the second technique in a cake pan and it worked, but made a loaf shaped like a giant muffin Bob, I'm no bread expert but I think the retention of the steam is what turns out that bread with the "artisan" (crunchy) crust. Traditional cooking at lower temps with no lid or with the lid cracked might yield a softer crust. Perhaps some baking experts can chime in. As far as flatbreads, I've made pitas in the oven, but I really need a SHTF plan for making bread. My electric oven is not going to be operational, dutch oven technique or flatbreads would be the easiest to pull off.

thrifty_bob | 12-30-2009 10:37 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by cfcw (Post 2100419) so, supn9, how did the bread turn out? I've used the second technique in a cake pan and it worked, but made a loaf shaped like a giant muffin Bob, I'm no bread expert but I think the retention of the steam is what turns out that bread with the "artisan" (crunchy) crust. Traditional cooking at lower temps with no lid or with the lid cracked might yield a softer crust. Perhaps some baking experts can chime in. As far as flatbreads, I've made pitas in the oven, but I really need a SHTF plan for making bread. My electric oven is not going to be operational, dutch oven technique or flatbreads would be the easiest to pull off.
I think you could just as easily put it in a long bread pan if it were being baked in a normal oven, and get a normal shaped loaf as a result. The big issue for me is taste. I want bread that tastes as good as what my Mom used to make when I was a kid. I can tweak till I get the right taste. I like to bake my own bread in the winter, and it rotates the stores of flour and yeast as well as saves on the grocery bill. If a SHTF scenario occurs and I am forced to bake it in a pan, it will certainly be better than what most folks will be eating.

bean | 12-30-2009 07:53 PM
Re: Video: No knead bread in dutch oven I had a chance to make some of this bread. It definitely makes a nice loaf of bread, but for me the crust is a little too crunchy, to the point of being tough to eat. Next time i'm going to bake it a little less.

thrifty_bob | 12-30-2009 07:58 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by bean (Post 2101331) I had a chance to make some of this bread. It definitely makes a nice loaf of bread, but for me the crust is a little too crunchy, to the point of being tough to eat. Next time i'm going to bake it a little less.
You can't bake it less or it will be gooey inside. I solved that by putting it in a plastic bag. The moisture accumulated and softened the crust. If its too charred, lowering the temp and baking longer will work. That's what I'm going to try next time.

Golddust | 12-30-2009 08:05 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by bean (Post 2101331) I had a chance to make some of this bread. It definitely makes a nice loaf of bread, but for me the crust is a little too crunchy, to the point of being tough to eat. Next time i'm going to bake it a little less.
That is a easy fix. When finished baking and the bread is cooling, place the loaf in a container so the steam from the bread condenses on the bread. It will soften up the crust, and if you are careful you can control how soft the crust will get....

Metalsmith | 12-30-2009 10:18 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2101349) You can't bake it less or it will be gooey inside. I solved that by putting it in a plastic bag. The moisture accumulated and softened the crust. If its too charred, lowering the temp and baking longer will work. That's what I'm going to try next time.
Easy bread, easy bread, going to bake some easy bread. :23_30_104: Works as shown. Crust is hard so I will try softening crust next time. Have you ever seen where they use the bread as a bowl for soup or stew? This is perfect for this. I plan to make more. Ms .

Zilver | 12-31-2009 12:26 PM
Re: Video: No knead bread in dutch oven OK my wife just made this Easy Bread after watching both videos; and I think it Tastes GREAT!!!!!!! :ok::emotions16::beer: Dear Comrades In Golden crust's, this is it!, and it is now:biggrin: the best way to make great tasting bread! imo the bread machine bread can not even come close Thanks for posting these vids! a few nights ago I found a google vid with a guy showing how to bake bread in a Dutch oven outdoors over fire but I can't find the vid now :bear_cry: all he did was place about 8 charcoals under the dutch oven and I think 24 coals on top of the lid I "think"he stated that you needed 3 times as many coals on top as are underneath, the bread looked very good I am now wondering where the settlers got a hold of yeast back in the 1700's, might be good to know how to make some naturally from nature if necessary, does anyone know of a good way to make homemade yeast?:bear_rolleyes:

Zilver | 12-31-2009 12:43 PM
Re: Video: No knead bread in dutch oven just found the outdoor bread vid rule of thumb is 1/3 coals on the bottom and 2/3 coals on top:bear_thumb: <object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/P_tK9irLp04&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/P_tK9irLp04&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object> this guy states 8 coals on the bottom and 16 on top <object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/kN7V-EPFZMY&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/kN7V-EPFZMY&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object>

Golddust | 12-31-2009 12:44 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Zilver (Post 2102393) OK my wife just made this Easy Bread after watching both videos; and I think it Tastes GREAT!!!!!!! :ok::emotions16::beer: Dear Comrades In Golden crust's, this is it!, and it is now:biggrin: the best way to make great tasting bread! imo the bread machine bread can not even come close Thanks for posting these vids! a few nights ago I found a google vid with a guy showing how to bake bread in a Dutch oven outdoors over fire but I can't find the vid now :bear_cry: all he did was place about 8 charcoals under the dutch oven and I think 24 coals on top of the lid I "think"he stated that you needed 3 times as many coals on top as are underneath, the bread looked very good I am now wondering where the settlers got a hold of yeast back in the 1700's, might be good to know how to make some naturally from nature if necessary, does anyone know of a good way to make homemade yeast?:bear_rolleyes:
The oldest and only way .....! Sourdough!! There are several threads and links here on the how too...... You will never want to look back! Once you start! :yes: :biggrin::biggrin:

supn9 | 12-31-2009 01:55 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by cfcw (Post 2100419) so, supn9, how did the bread turn out? I've used the second technique in a cake pan and it worked, but made a loaf shaped like a giant muffin Bob, I'm no bread expert but I think the retention of the steam is what turns out that bread with the "artisan" (crunchy) crust. Traditional cooking at lower temps with no lid or with the lid cracked might yield a softer crust. Perhaps some baking experts can chime in. As far as flatbreads, I've made pitas in the oven, but I really need a SHTF plan for making bread. My electric oven is not going to be operational, dutch oven technique or flatbreads would be the easiest to pull off.
The bread didnt rise. :111: Its probably because of the salt. I have no idea how i misread the recipe in tablespoons. I also put tablespoons of yeast. When i was putting the salt in I did kind of think it was too much. If it wasnt for the posts you guys made I wouldnt have realized the mistakes. I was actually waiting for it to rise when i took it out. Is it possible the salt killed the yeast? I though at first maybe the yeast is non-active. And then came here and understood what was up. Thanks guys! It basically flattened and got a bit more rounder. And, it was salty. http://imgur.com/rvpp7.jpg This salt experiment did come in handy for a different post i made though, http://goldismoney.info/forums/showthread.php?t=431743 , In there i was trying to find out how to soften up the corn kettles so its a softer bite. Like at carnivals and stuff. So i put salt in there and boiled it with the salt. It seemed to softer up the corn and it wasnt too salty :wink: Came out really good actually. Now in here i used about two tablespoons. I was boiling some yesterday and tried it. Came out very good. Would recommend it. As far as the bread, this was a good trial. I will try again.

Heimdhal | 12-31-2009 02:02 PM
Re: Video: No knead bread in dutch oven See my other post above, Salt inhibits gluten formation (shorter gluten strands) which directly leads to your bread structure being the way it is. Its not that the salt killed the yeast (the heat does that), its that you simply did not get an elastic enough gluten web. No matter how much yeast you add, if theres too much salt, its not gonna rise. ;)

Zilver | 12-31-2009 06:37 PM
Re: Video: No knead bread in dutch oven 4 Attachment(s) . The 2nd attempt at easy bread just came out of the oven about 1/2 hour ago this time I talked my wife into making 2 loaves:bear_happy: one has flour on it, (this one was slightly overcooked, has dark crust) the other has oat bran on top it tastes so good, I hope that I don't end up looking like this guy:biggrin: :36_1_25: http://www.photoshoppix.com/modules/...009/agassi.jpg

supn9 | 12-31-2009 06:42 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Heimdhal (Post 2102534) See my other post above, Salt inhibits gluten formation (shorter gluten strands) which directly leads to your bread structure being the way it is. Its not that the salt killed the yeast (the heat does that), its that you simply did not get an elastic enough gluten web. No matter how much yeast you add, if theres too much salt, its not gonna rise. ;)
I see. So is it a good idea then, not to put any salt?

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thrifty_bob | 12-31-2009 10:25 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by supn9 (Post 2102902) I see. So is it a good idea then, not to put any salt?
If you leave out the salt it will taste lousy. Try the recommended amount.

cfcw | 12-31-2009 11:36 PM
Re: Video: No knead bread in dutch oven A complete lack of salt makes almost everything taste flat. That is one reason to store plenty of salt. It's cheap but in most areas would become very scarce and valuable stuff come a long term SHTF. I have a bucket in storage. These recipes are cheap,fun experimentation. They consist of less than a dollar of ingredients and the process is very educational. Zilver's pic of the loaf with oat bran looks great! I haven't made any in a while, I think I'm gonna go start a batch for tomorrow.

thrifty_bob | 01-01-2010 08:06 AM
Re: Video: No knead bread in dutch oven Cost analysis: under $1 is true, but its so far under $1 that I think it deserves explanation... 0.30 Flour 1 lb @ $0.30/lb ($1.49 for 5 lb bag this week) 0.01 Salt 1 3/4 tsp ($0.79 for 18 oz) 0.09 Yeast 1/4 tsp = 7 gr ($5.99 for 1 lb dry yeast) 0.04 Cornmeal 2 tbsp = 28 gr ($2.99 for 5 lb) 0.02 Cooking spray (1.19 per can) $0.46 for 1 1/2 lb loaf + cooking fuel So I'd say under 50 cents a loaf would be closer, which is pretty darned good for a 1 1/2 lb loaf I'm making a 2nd batch today, with 1 3/4 tsp salt this time, and I'll bake it at 450 for a bit longer in hopes of getting a little less burnt flavor on the crust.

cfcw | 01-01-2010 09:56 PM
Re: Video: No knead bread in dutch oven Made my bread tonight- I attempted a kid friendly (light crust) bread. I prepared the loaf and baked in a dutch oven. I preheated the oven to 500 degrees for thirty minutes to get the cast iron good and hot. I put corn meal on top of the dough, then flipped it into the dutch oven so the cornmeal was on the bottom. As soon as I put the bread in the dutch oven and closed the door, I turned the oven back to 350. I figured the residual heat of the cast iron would help give me that hot blast to help with the rise and would gently cool during the baking process. After 30 minutes I pulled it out and checked the internal temp. it was 205. I covered it with a towel and let it cool for a bit. However, the smell of fresh bread lingering in the house was too big a temptation. We cut it up and slathered some butter on it. The result was a much softer crust, yet still a little crispy on the bottom. I liked it, as well as my eight year old daughter. My wife still complained of a slightly gummy texture. I looked on line and found this troubleshooting table that I thought I would share: http://www.baking911.com/bread/problems.htm This table indicates a gummy texture can be derived from too high a baking temperature. However, a gummy crumb seems to be noticed by others: http://www.thefreshloaf.com/node/10860/help-crumb I'm gonna mix up another batch for tomorrow. this time I will try slightly lower temps and longer times. I will also go slightly less tha 2t of salt, perhaps 1 3/4, or 2 t of kosher salt. This experiment will probably de-evolve the bread into a more traditional loaf that doesn't have the wonderful artisan look. I'm thinking at that point I might as well just go back to traditional baking methods. However, with this recipe I'm still not having to knead the product, and clean up is oh so easy. So in essence I'm trading time for work. It still is by all standards a very easy way for a novice to produce very good bread.

thrifty_bob | 01-01-2010 10:14 PM
Re: Video: No knead bread in dutch oven Flavor at 1 3/4 tsp salt tasting with salted butter was perfect, IMO. 3 cups all purpose unbleached flour 1 3/4 tsp salt exact 1/4 tsp yeast 1 2/3 cups water 2 tbsp cornmeal pam spray Baked at 450f for 35 min covered, then 25 min uncovered. Crust very crunchy still. Need to cool in plastic bag to soften. Looked great, too.

supn9 | 01-03-2010 01:05 AM
Re: Video: No knead bread in dutch oven Started a new batch today and into the fridge over night. This time, it was teaspoons. :D Cant wait.

bean | 01-03-2010 08:54 AM
Re: Video: No knead bread in dutch oven I found that baking it for only 23 minutes covered instead of 30 made for a much easier to chew crust. I baked it a little longer uncovered to compensate so that the total bake time was 45 minutes.

Squirrel Bait | 01-03-2010 11:59 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by supn9 (Post 2106056) Started a new batch today and into the fridge over night. This time, it was teaspoons. :D Cant wait.
OK, can you tell us why you put it into the frig overnight?????? This makes no sense to me. Cooling it down will bring the yeast activivity to nearly zero. Since no sugar has been added to increase growth rate of the yeast I would assume it should be left at room temperature overnight. Or did I miss somethng in the video? ??? sb

mayhem | 01-03-2010 12:03 PM
Re: Video: No knead bread in dutch oven My first attempt is sitting on the counter waiting for 6 pm tonight.

thrifty_bob | 01-03-2010 01:21 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Squirrel Bait (Post 2106457) OK, can you tell us why you put it into the frig overnight?????? This makes no sense to me. Cooling it down will bring the yeast activivity to nearly zero. Since no sugar has been added to increase growth rate of the yeast I would assume it should be left at room temperature overnight. Or did I miss somethng in the video? ??? sb
Room temp is correct. I put mine ON TOP of the fridge because that's likely the warmest place in the kitchen. PS: Yesterday's loaf already disappeared from kids eating it, and so I asked them if I should make more or go buy bread, and got a unanimous "make more" response... Therefore the recipe must be about right. I think I'll give bean's baking time suggestion a try though, because the crunchiness is making it hard to slice when still warm.

mayhem | 01-03-2010 02:53 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Zilver (Post 2102393) I am now wondering where the settlers got a hold of yeast back in the 1700's, might be good to know how to make some naturally from nature if necessary, does anyone know of a good way to make homemade yeast?:bear_rolleyes:
Would you like to make your own yeast? While commercial yeast is readily available, some bakers feel that wild yeast gives their bread a richer flavor. Read on to learn how to make yeast. Yeast is a living organism that feeds on natural sugars, producing carbon dioxide to leaven bread. Yeast is also responsible for fermentation, and is used to make wine as well as beer. Wild yeasts are airborne, and can sometimes be "captured" to make your own dry yeast if there is enough yeast in the air. More->>

mayhem | 01-03-2010 07:35 PM
Re: Video: No knead bread in dutch oven 1 Attachment(s) Easy bread, easy bread......so easy even a caveman can make it!

MNeagle | 01-03-2010 07:37 PM
Re: Video: No knead bread in dutch oven That looks great Mayhem! Which recipe/technique did you use?

mayhem | 01-03-2010 07:41 PM
Re: Video: No knead bread in dutch oven Here is yet another recipie that I came across. This one can be made right in the pot! Simple Bread 2 1/4 cups of warm water. Dash of salt - (I guess that means use you own judgment) 1 Teaspoon yeast 4 Cups of flour Combine everything into a oven safe container. Stir well and leave at room temp for 1 - 1 1/2 hours. Then stir a little and put into the frige overnight for 12 hours. Cook uncovered @ 425 - 450 for about 40 minutes.

CrufflerJJ | 01-03-2010 09:34 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2106559) Room temp is correct. I put mine ON TOP of the fridge because that's likely the warmest place in the kitchen.
I put mine in the oven with the light bulb turned on. This keeps things nice & toasty warm.

cfcw | 01-03-2010 09:38 PM
Re: Video: No knead bread in dutch oven I baked my bread in my dutch oven at 400 for 45 minutes- thirty with cover on, 15 with cover off. Internal temp was 205 when I pulled it out. I let is cool completely before slicing. It was much more like store bought mass produced french bread, with a softer,golden crust. I like a dark crunchy crust but most kids won't eat it. As to refrigeration of dough- I have been on a pizza dough experiment as of late, Almost all New York recipes require 24-72 hour time in the fridge. The claim is that it enhances flavor development in the crust significantly. Side note: I have been using bread flour that was stored in mylar with O2 absorbers. Pack date was June 2008- eighteen months or so. It still tasted fine.

bean | 01-03-2010 09:44 PM
Re: Video: No knead bread in dutch oven Anyone know if we add things on top of this bread before its baked like onion, sesame seed or poppy seed etc?

mayhem | 01-03-2010 10:20 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by MNeagle (Post 2106972) That looks great Mayhem! Which recipe/technique did you use?
This one from the New York Times. http://www.nytimes.com/2006/11/08/di...mrex.html?_r=1 Prolly try the other one I posted tomorrow.

mayhem | 01-03-2010 10:24 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by bean (Post 2107154) Anyone know if we add things on top of this bread before its baked like onion, sesame seed or poppy seed etc?
I added sesame seeds to the top of mine shown above.

RealJack | 01-03-2010 10:38 PM
Re: Video: No knead bread in dutch oven Yeah, this bread recipe is stupid easy and has excellent texture. Even baked I made two loaves with very good results. Er, well, I said it's stupid easy. Seriously, thanks for the heads up on this recipe. It's good.

MNeagle | 01-03-2010 10:53 PM
Re: Video: No knead bread in dutch oven I wish people would specify which recipe they used when posting replies, since several were offered beyond the OP. Otherwise, I think this is a great thread! I love bread and need to start making it. Yum!

Golddust | 01-03-2010 10:57 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by MNeagle (Post 2107242) I wish people would specify which recipe they used when posting replies, since several were offered beyond the OP. Otherwise, I think this is a great thread! I love bread and need to start making it. Yum!
http://www.thefreshloaf.com/

bean | 01-03-2010 11:12 PM
Re: Video: No knead bread in dutch oven This is basically the same recipe as in the video, except its baked at 475: http://www.motherearthnews.com/Real-...ad.aspx?page=2 No-Knead Dutch Oven Bread 1/4 tsp active dry yeast 1 1/2 cups warm water 3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. 1 1/2 tsp salt Cornmeal or wheat bran for dusting In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it�s ready, the dough will have doubled in size and will not readily spring back when poked with a finger. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that�s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don�t worry if it�s not perfect; it will straighten out as it bakes. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

supn9 | 01-03-2010 11:22 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Squirrel Bait (Post 2106457) OK, can you tell us why you put it into the frig overnight?????? This makes no sense to me. Cooling it down will bring the yeast activivity to nearly zero. Since no sugar has been added to increase growth rate of the yeast I would assume it should be left at room temperature overnight. Or did I miss somethng in the video? ??? sb
It would explode otherwise. maybe rot?? I popped it out of the fridge. folded it like in the 2nd vid and let it rise.. it did just that. placed two batches into the oven at 450 20 min ago.. with covers closed. heres how it looked before: for sandwiches http://imgur.com/Tua2q.jpg round http://imgur.com/JekNY.jpg ok here are the results: fronts. the ones on the left are for the sandwiches http://imgur.com/mA3mT.jpg round half..tomato just for size http://imgur.com/Wp5ec.jpg one of the small ones http://imgur.com/ghy9u.jpg

supn9 | 01-04-2010 12:31 AM
Re: Video: No knead bread in dutch oven Tasted good. A little floury.. And not enough salt. I think i put too little this time. Came out alright though. Ill do more tomorrow.

UncaScrooge | 01-04-2010 05:41 PM
Re: Video: No knead bread in dutch oven This stuff sounds REALLY great! the only "problem'' I see is having to wait for hours and hours for the stuff to ferment-grow... sigh. I have a Panasonic bread machine that makes a great loaf, BUT... it doesn't make the great chewy thick crust that I like. OK... guess I'll have to try one of these recipes... hope the end result of the experiment isn't that I throw my bread machine away... lol!!! BTW, does anyone know if "bread-machine" yeast can be used in these recipes????

supn9 | 01-05-2010 10:33 AM
Re: Video: No knead bread in dutch oven Im going to make a few more loafs today. This time no fridge. Will leave it out for 10-12 hrs. And then fold it.

thrifty_bob | 01-05-2010 11:36 AM
Re: Video: No knead bread in dutch oven Today's attempt... Recipe similar to easy bread + cornmeal and using dutch oven with moderate temp, with longer uncovered baking time. 3 cups all purpose unbleached flour 2 tsp salt exact 1/4 tsp yeast 1 2/3 cups water 2 tbsp cornmeal pam spray Baking at 400f for 30 min covered, then 30 min uncovered.

MNeagle | 01-05-2010 11:39 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2109456) Today's attempt... 3 cups all purpose unbleached flour 2 tsp salt exact 1/4 tsp yeast 1 2/3 cups water 2 tbsp cornmeal pam spray Baking at 400f for 30 min covered, then 30 min uncovered.
Any rise time there? 60 minutes baking sounds long to me....

thrifty_bob | 01-05-2010 11:47 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by MNeagle (Post 2109462) Any rise time there? 60 minutes baking sounds long to me....
I made the bowl of dough at 10 pm, rise in oven 10 hrs, then did the stretch and trifold 2 ways, into a ball, add cornmeal to top, add cornmeal to bowl, put back in bowl cornmeal side down, then topped with more cornmeal, rise in oven 2 hrs, then take out, pam on dutch oven and cover, put dutch oven and cover into oven at outer end of rack, preheat oven to 400, slide rack out, turn bowl upside down while holding above hot dutch oven, doughball flops in, put hot cover on, slide rack and dutch oven back into oven, bake 30 min covered, take off cover, bake 25 min more. I like my bread done in the middle, but still sliceable with good bread knife. I am tweaking the recipe till I get to that. Once I get it really good, I'll add an eggwhite/water mix baste and sesame or poppy seed top.

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thrifty_bob | 01-05-2010 12:14 PM
Re: Video: No knead bread in dutch oven 2 Attachment(s) Test of pic after 30 min baking at 400f. Note much lighter color than at 500f. 2nd pic is after another 25 min uncovered at 400f. Tested internal temp at 212f at 25 min when removed from oven. LOL, smells great... PS: WOW is that good. Crust has a bit of crunch, but not too much. Flavor is excellent, just maybe a tad too much salt with salted butter, but just super. Better than bakery bread! Bet its gone by dinner time, LOL.

UncaScrooge | 01-05-2010 05:25 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2109511) Test of pic after 30 min baking at 400f. Note much lighter color than at 500f. 2nd pic is after another 25 min uncovered at 400f. Tested internal temp at 212f at 25 min when removed from oven. LOL, smells great... PS: WOW is that good. Crust has a bit of crunch, but not too much. Flavor is excellent, just maybe a tad too much salt with salted butter, but just super. Better than bakery bread! Bet its gone by dinner time, LOL.
WOW!!! That second pic has me DROOLING!!! :s9: I'm definitely going to try this out... using your baking time approach! Thanks for posting the results~!!!

G-khan | 01-05-2010 05:38 PM
Re: Video: No knead bread in dutch oven 1 Attachment(s) I just made some in my dutch oven and I made a wheat Jalapeno bread. It was great - made it yesterday and my son and I ate the whole loaf and it is gone. I will make more for sure. Here is the one I have... Amazon Amazon

Heimdhal | 01-05-2010 05:43 PM
Re: Video: No knead bread in dutch oven Ive been meaning to get a dutch oven for some time now. They had 4 or 5 qt (cant remember eactly) cast iron ones at Walm Mart for around $35. That should be good, right? Also, I notice a lot of "bursting" on the crusts with everyones bread(thats not a bad thing necessarily). Has any tried scoring the bread before baking? If so, was the result any better, about the same or worse than leaving it smooth with this particular type of bread making? I guess I could just wait till I get my own and experiment!

G-khan | 01-05-2010 05:59 PM
Re: Video: No knead bread in dutch oven 1 Attachment(s) Quote:
Originally Posted by Heimdhal (Post 2109958) Ive been meaning to get a dutch oven for some time now. They had 4 or 5 qt (cant remember eactly) cast iron ones at Walm Mart for around $35. That should be good, right? Also, I notice a lot of "bursting" on the crusts with everyones bread(thats not a bad thing necessarily). Has any tried scoring the bread before baking? If so, was the result any better, about the same or worse than leaving it smooth with this particular type of bread making? I guess I could just wait till I get my own and experiment!
Have not tried to score it on top - I have only done bread 2 times. I also have a cast iron skillet that I use all the time and I love it. Food even seems to taste better from it. Make sure whatever you get it is heavy and thick as this is what seems to be why they are better. It takes longer to heat up all that metal and then it holds a more constant heat that just seems to cook better. Here read some reviews from people who bought a skillet and you will see what they think... The cover that comes with my dutch oven fits the large skillet I bought. So if anyone is thinking of buying these items you may want to get the 7 quart oven and 12 inch skillet as the cover works on both. Here is the skillet and reviews..

Julian | 01-05-2010 07:25 PM
Re: Video: No knead bread in dutch oven 2 Attachment(s) I've been making this bread for years, now, it's wonderful. I just use a pyrex casserole type dish. Here's my first loaf: Attachment 85185 Attachment 85186 I've found that 12 hours is sufficient for a good rise, and up to 24 hours is fine. After 24 hours, the dough will collapse and the bread won't be as good.

CrufflerJJ | 01-05-2010 09:45 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by G-khan (Post 2109948) I just made some in my dutch oven and I made a wheat Jalapeno bread. It was great - made it yesterday and my son and I ate the whole loaf and it is gone. I will make more for sure. Here is the one I have... http://www.amazon.com/Lodge-Logic-7-...730995&sr=8-15
That's a 7 quart dutch oven. I've used the Lodge 5 quart version for a couple years, and have occasionally wanted a smaller dutch oven. With the larger oven, the bread loaf ends up too "thin". It ends up a good diameter, but I'd prefer a taller loaf.

G-khan | 01-05-2010 10:33 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by CrufflerJJ (Post 2110500) That's a 7 quart dutch oven. I've used the Lodge 5 quart version for a couple years, and have occasionally wanted a smaller dutch oven. With the larger oven, the bread loaf ends up too "thin". It ends up a good diameter, but I'd prefer a taller loaf.
Yes you have to make a double batch in it to have it come out ok...

Shorty_Harris | 01-06-2010 10:53 AM
Re: Video: No knead bread in dutch oven 2 Attachment(s) Just took Our first loaf out of the oven and had us a piece. The wife gave it an 8, I gave it about a 6.5 - 7. Good flavor, a lil too crusty on the bottom for me. And needed to bake uncovered a little longer. So, I am guessing that I need to raise it higher in the over or place the dutch oven on some sort of sheet maybe. Other then that, very happy!

MNeagle | 01-06-2010 11:06 AM
Re: Video: No knead bread in dutch oven Is it necessary to "Pam"/grease the Dutch oven? Or just go as is? TIA.

Golddust | 01-06-2010 11:13 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by MNeagle (Post 2111248) Is it necessary to "Pam"/grease the Dutch oven? Or just go as is? TIA.
No, the bread will pull away and not stick. Or better to say the crust will not stick.

MNeagle | 01-06-2010 11:17 AM
Re: Video: No knead bread in dutch oven Thanks Buddy!

thrifty_bob | 01-06-2010 11:26 AM
Re: Video: No knead bread in dutch oven I think I'll keep spraying a little Pam on mine.

Shorty_Harris | 01-06-2010 11:32 AM
Re: Video: No knead bread in dutch oven Yeah, I used it too. Might try maybe a lil Olive oil next time just for the hell of it. Anybody experimenting with using different ingredients? Cheese? Veggies? spices?

Golddust | 01-06-2010 11:45 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2111284) I think I'll keep spraying a little Pam on mine.
To clarify, If the dutch oven is well seasoned the bread will not stick. I always oil my cast iron after use, as part of the cleanup and maintenance of the seasoning. So when doing bread, the seasoning does the job as it is non-stick, I only oil after, as part of the cleanup! Cleanup I never use soap! Just oil and maybe salt if needed, while the cast iron is hot and then a good wipe down, leaving a thin coat of oil. (lard) Then it is ready for the next time! Better than teflon :biggrin:

Golddust | 01-06-2010 11:52 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Shorty_Harris (Post 2111301) Yeah, I used it too. Might try maybe a lil Olive oil next time just for the hell of it. Anybody experimenting with using different ingredients? Cheese? Veggies? spices?
Throw some raisins in the dough, you will not be disappointed. Then sprinkle with cinnamon after the dough is in the dutch oven, right before putting the lid on..... Edit: For me the combination of sourdough taste, raisins, cinnamon and butter when making toast is almost ( taste overload) it is sooo goood, that there may be a fight for the last piece.

mayhem | 01-06-2010 12:03 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Shorty_Harris (Post 2111301) Yeah, I used it too. Might try maybe a lil Olive oil next time just for the hell of it. Anybody experimenting with using different ingredients? Cheese? Veggies? spices?
I wouldn't use Olive oil as it will burn at a much lower heat. Burned Olive oil doesn't taste that good. As for other ingredients, knock yourself out. P.S. I have switched from the cast iron d-oven to a regular Corning Ware round 5 qt with glass lid. Very easy cleanup without any 'Pam", and no taste difference. (better crust)

Shorty_Harris | 01-06-2010 02:05 PM
Re: Video: No knead bread in dutch oven On second though, now that I think about it, Probably not a good Idea On the Olive oil.

Patriotme | 01-07-2010 03:00 PM
Re: Video: No knead bread in dutch oven I tried that bread today. It was ok. It was a little gummy but not bad. I'll experiment a bit with it. My daughter liked it which is freakin unbelievable as she likes about 4 things. I used a tall bread loaf type pan. Would using a wider pan (making a thinner loaf) cut down on some of the gummieness?:5_1_120:

thrifty_bob | 01-07-2010 03:32 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Patriotme (Post 2113651) I tried that bread today. It was ok. It was a little gummy but not bad. I'll experiment a bit with it. My daughter liked it which is freakin unbelievable as she likes about 4 things. I used a tall bread loaf type pan. Would using a wider pan (making a thinner loaf) cut down on some of the gummieness?:5_1_120:
You would need to tell people what exactly you tried... My guess would be that gummy in the middle says it didn't completely cook. If you use a meat thermometer it needs to get to 210f in the center, I think, and that shouldn't be gummy unless there was just too much water in it.

thrifty_bob | 01-07-2010 03:38 PM
Re: Video: No knead bread in dutch oven Today's attempt... The only thing changed this try was to add 1/2 cup more flour and matching water, and a bit of sugar to perk the yeast, to hopefully result in a bit taller loaf. It was a little salty last time, so the added flour/water should solve that, too. 3 1/2 cups all purpose unbleached flour 2 tsp salt 1/4 tsp yeast 1/4 tsp sugar 1 3/4 cups + 1 tbsp water 2 tbsp cornmeal pam spray I will bake at 400f for 30 min covered, then 25 min uncovered, which got me 212f in the middle last time. PS: If calculating reqmts for preps, a 5 lb bag of flour is going to make about 5 loaves at 3 1/2 cups each

cfcw | 01-07-2010 05:18 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2113682) You would need to tell people what exactly you tried... My guess would be that gummy in the middle says it didn't completely cook. If you use a meat thermometer it needs to get to 210f in the center, I think, and that shouldn't be gummy unless there was just too much water in it.
I noticed the same problem. After searching for "gummy crumb" it seems to be a common complaint with this bread recipe. One has said it's the nature of the beast because of the long-term proofing. I have baked the loaf until internal temp of 205, at that temp it is supposedly "done" but have the same issuse. May try 210 next time for the heck of it. There was a noticeable improvement in the texture by allowing the bread to fully cool before slicing,but it still didn't have a crumb like a traditional loaf. Apparently the gluten structure is still developing until the bread cools. I'm certainly no expert, perhaps someone else can expand on this....

thrifty_bob | 01-07-2010 05:32 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by cfcw (Post 2113844) I noticed the same problem. After searching for "gummy crumb" it seems to be a common complaint with this bread recipe. One has said it's the nature of the beast because of the long-term proofing. I have baked the loaf until internal temp of 205, at that temp it is supposedly "done" but have the same issuse. May try 210 next time for the heck of it. There was a noticeable improvement in the texture by allowing the bread to fully cool before slicing,but it still didn't have a crumb like a traditional loaf. Apparently the gluten structure is still developing until the bread cools. I'm certainly no expert, perhaps someone else can expand on this....
No expert here, either, but I am the experimenting tweaker type always looking for perfection. My first loaf, when I followed directions exactly, was too burnt for my liking on the outside (pan was smoking), and it came out a bit gummy in the middle, and that was why I reduced the temp and increased the cooking time to let the loaf get to 212f in the middle. It hit 212f at about 22 min and I gave it 3 more min anyway, but it didn't go any higher. No more burnt flavor or super crunchy crust, and no more gummy middle.

Patriotme | 01-08-2010 01:46 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by MNeagle (Post 2111248) Is it necessary to "Pam"/grease the Dutch oven? Or just go as is? TIA.
I made some today the way the guy in the second video did it. I used Pam and the bread easily flipped right out when I turned the pan over. My wife and daughter thought the bread was outstanding. I thought it was ok but it was kind of gummy/doughy in spots. I used a tall loaf sized pan and I think I'll try again tomorrow with a shallower pan. Maybe it will be more thoroughly cooked in the center. I'll probaly try the dutch oven method this weekend. Finally....I found something my daughter likes. She's worse than Mikey.

Patriotme | 01-08-2010 01:51 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Golddust (Post 2111267) No, the bread will pull away and not stick. Or better to say the crust will not stick.
Do you have to season a Dutch Oven? I've never used one (or a cast iron pan). Take it easy on me. The microwave gets worn out in my house and the oven is almost brand new.

thrifty_bob | 01-08-2010 03:01 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2113690) Today's attempt... The only thing changed this try was to add 1/2 cup more flour and matching water, and a bit of sugar to perk the yeast, to hopefully result in a bit taller loaf. It was a little salty last time, so the added flour/water should solve that, too. 3 1/2 cups all purpose unbleached flour 2 tsp salt 1/4 tsp yeast 1/4 tsp sugar 1 3/4 cups + 1 tbsp water 2 tbsp cornmeal pam spray I will bake at 400f for 30 min covered, then 25 min uncovered, which got me 212f in the middle last time. PS: If calculating reqmts for preps, a 5 lb bag of flour is going to make about 5 loaves at 3 1/2 cups each
Loaf came out excellent tasting, but still a bit small to cut in half for sandwiches, so will try 4 cups flour next round, adjusting water and salt to match. Its no more effort and very little additional cost for more bread as I see it. I would like to get to where a loaf lasts 2 days so I would only need to make more every other day. Maybe I'll weigh it just to see how much it actually weighs. One problem is that with this stuff around we consume more bread. But at the same time it reduces shopping trips because there is no need for a mid-week trip because we are out of good bread. Anyway, crust was excellent and interior was "moist", but I wouldn't call it gummy. I might add a few more minutes of uncovered baking next time, too, just to see if that improves it any. Gotta let it cool about 10 or 15 min before slicing/buttering.

Golddust | 01-08-2010 05:33 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Patriotme (Post 2114643) Do you have to season a Dutch Oven? I've never used one (or a cast iron pan). Take it easy on me. The microwave gets worn out in my house and the oven is almost brand new.
Yes ! All cast iron cookware (except enameled) needs to be seasoned and the seasoning built up over time.

Golddust | 01-08-2010 05:41 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by thrifty_bob (Post 2114696) Loaf came out excellent tasting, but still a bit small to cut in half for sandwiches, so will try 4 cups flour next round, adjusting water and salt to match. Its no more effort and very little additional cost for more bread as I see it. I would like to get to where a loaf lasts 2 days so I would only need to make more every other day. Maybe I'll weigh it just to see how much it actually weighs. One problem is that with this stuff around we consume more bread. But at the same time it reduces shopping trips because there is no need for a mid-week trip because we are out of good bread. Anyway, crust was excellent and interior was "moist", but I wouldn't call it gummy. I might add a few more minutes of uncovered baking next time, too, just to see if that improves it any. Gotta let it cool about 10 or 15 min before slicing/buttering.
Do not mistake gummy looking with custard looking. The custard texture is something sourdough bakers like to have in their crumb.

cfcw | 01-08-2010 11:47 AM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Patriotme (Post 2114643) Do you have to season a Dutch Oven? I've never used one (or a cast iron pan). Take it easy on me. The microwave gets worn out in my house and the oven is almost brand new.
Yes, seasoning cast iron is not hard. I've had good luck with this method of high heat seasoning at 500 for an hour. Some say that is too hot. Here's a method of lower temp seasoning. You guys might also want to check out this site for recipes, etc.... http://forums.idos.org/viewtopic.php?f=18&t=46 One caution- You will make lots of smoke and have to ventilate the kitchen, so this may be the wrong time of year to season for most. BTW, if you don't have one, the dutch oven is most popular for kitchens& flat surface cooking. The camp oven is essentially a dutch oven with legs and it's used for charcoal & wood fires.

bean | 01-09-2010 10:49 AM
Re: Video: No knead bread in dutch oven I made two batches using about 30% hard red wheat and those loaves seemed to have much less of that shiny/gummy texture. Next time I will do 100% hard white wheat. Has anyone tried this with 100% wheat flour?

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Julian | 01-12-2010 04:37 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Golddust (Post 2111341) Throw some raisins in the dough, you will not be disappointed. Then sprinkle with cinnamon after the dough is in the dutch oven, right before putting the lid on..... Edit: For me the combination of sourdough taste, raisins, cinnamon and butter when making toast is almost ( taste overload) it is sooo goood, that there may be a fight for the last piece.
http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif We need a drooling Homer Simpson smiley How much on the raisins? 1/2 cup? 1 cup?

thrifty_bob | 01-12-2010 04:41 PM
Re: Video: No knead bread in dutch oven Today's attempt... The only thing changed this try was to add another 1/2 cup more flour, salt and matching water, and a bit of sugar to perk the yeast, to hopefully result in a bit taller loaf. It was a little salty last time, so the added flour/water should solve that, too. 4 cups all purpose unbleached flour 2 1/4 tsp salt 1/4 tsp yeast 1/4 tsp sugar 2 cups water 2 tbsp cornmeal pam spray I baked at 400f for 30 min covered, then 25 min uncovered. Loaf was taller and is better for toast or sandwiches, and the 4 cups works out to almost exactly 1 lb of flour per loaf. Next try will be to adjust recipe to make cracked wheat bread.

Golddust | 01-12-2010 05:07 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by Julian (Post 2122694) http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif http://smileys.on-my-web.com/reposit...drooling-2.gif We need a drooling Homer Simpson smiley How much on the raisins? 1/2 cup? 1 cup?
Can't say ,, I just add raisins into the dough until it looks right. About 3 of those small raisin packs to a 2 pound loaf seems good for me. (5 cups of flour) On my last loaf , added 1/2 cup of pecans and raisins to it.. Came out very nice...

bean | 01-16-2010 05:25 PM
Re: Video: No knead bread in dutch oven I made a batch with 100% hard white wheat and the results were not good at all. Aside from being a bit of a door stop it had an off flavor. The raw dough got a dark gray layer on top like sometimes happens with sourdough starters when they get old. I think the long fermentation made the bread taste bad. Maybe there was too much residual alcohol because it was bitter and smelled gross so I just threw it out. I'm not sure I want to try that again.

Freemarket11 | 01-18-2010 07:40 PM
Re: Video: No knead bread in dutch oven I saw this thread and had to try this out, the girlfriend is damn impressed. Followed your instructions and it turned out excellent, covered it with plastic wrap while it cooled. Tasted so good, even put raisains in it. I can't believe I just made bread, I hardly ever cook. I'm ALIVE! :shine: Quote:
Originally Posted by thrifty_bob (Post 2109511) Test of pic after 30 min baking at 400f. Note much lighter color than at 500f. 2nd pic is after another 25 min uncovered at 400f. Tested internal temp at 212f at 25 min when removed from oven. LOL, smells great... PS: WOW is that good. Crust has a bit of crunch, but not too much. Flavor is excellent, just maybe a tad too much salt with salted butter, but just super. Better than bakery bread! Bet its gone by dinner time, LOL.

wildcard | 01-21-2010 02:34 AM
Re: Video: No knead bread in dutch oven On my 2nd attempt I made not-so-easy bread! :ARMS1: Thanks guys! Thanks Heimy for the after-school too. I feel like I did the day my first seed sprouted in the garden. :emotions16:

thrifty_bob | 01-29-2010 08:55 AM
Re: Video: No knead bread in dutch oven Today's attempt... Cracked wheat no knead bread 3 1/2 cups all purpose unbleached flour (I would guess that you could substitute all or some whole wheat flour if you wanted) 1 1/2 tsp salt 1/4 tsp yeast 3 tbsp sugar 1 tbsp molasses 2 1/4 cups minus 2 tbsp very hot water 1/2 cup cracked wheat - soak in liquids mix at least 30 min, adding yeast when about 105f 2 tbsp melted butter 1/4 cup milk 2 tbsp cornmeal pam spray Combine dry in big bowl and mix, combine wet, adding yeast last, proof, add to dry, mix, rise in oven covered with light on for 10 hrs, make into loaf ball covered with cornmeal as with easybread, rise more 2 hrs, flop into hot dutch oven and bake at 375f for 30 min covered, then 25 min uncovered, checking for 212f internal temp. REsult: Wife and kids say YUM!

bean | 01-29-2010 05:45 PM
Re: Video: No knead bread in dutch oven If someone else tries this with whole wheat post your results. Mine were crappy and it bums me out since I keep mostly whole wheat since white flour isn't great for LTS. White flour is spoiling me. Whole wheat is like eating hay in comparision, though it can be good if you add lots of honey. I dont think whole wheat is that good in a recipe that only has salt water and yeast.

thrifty_bob | 01-29-2010 06:03 PM
Re: Video: No knead bread in dutch oven Quote:
Originally Posted by bean (Post 2153289) If someone else tries this with whole wheat post your results. Mine were crappy and it bums me out since I keep mostly whole wheat since white flour isn't great for LTS. White flour is spoiling me. Whole wheat is like eating hay in comparision, though it can be good if you add lots of honey. I dont think whole wheat is that good in a recipe that only has salt water and yeast.
My Mom's best cracked wheat recipe had 2/3 whole wheat and 1/3 all purpose. Why not experiment with different mixtures starting with a known good recipe till you find something that uses the most whole wheat flour without sacrificing quality, I would have used some in mine if I had any, but its very expensive here, so using whole wheat would have doubled or triled the cost of a loaf. In addition, I'm using my older preps flour up this way. Also, if you noticed, my recipe didn't have any honey (again because its so expensive), and instead has sugar and molasses. This cracked wheat is awesome with butter, or I bet the ultimate PB&J sandwich bread

cfcw | 01-29-2010 09:47 PM
Re: Video: No knead bread in dutch oven Ban, have you tried adding gluten to the wheat flour? That will help a bit.

wildcard | 01-30-2010 02:11 AM
Re: Video: No knead bread in dutch oven I made some and took it to a family gathering. They all loved it and wanted to know how I made it. I showed them the easy bread video and they were all singing "ez bread ez bread". I think singing the song is a key ingredient to success. :111:

thrifty_bob | 02-26-2010 07:25 AM
Re: Video: No knead bread in dutch oven Came up with a new variation, eliminating the need to preheat the dutch oven... No knead bread 4 cups all purpose unbleached flour (I would guess that you could substitute some whole wheat flour if you wanted) 2+ tsp salt 1/4 tsp yeast 1/4 tsp sugar 2 cups + 2 tbsp hot water 2 tbsp cornmeal pam spray Combine dry in big bowl and mix, combine wet, adding yeast last, proof, add to dry, mix, rise in oven covered with light on for 6 hrs or till doubled in size, spray dutch oven with pam and sprinkle with 1/2 of cornmeal, sprinkle top of dough with cornmeal and flop out of bowl into room temp or warm dutch oven, sprinkle top of dough with cornmeal and cover with lid, put dutch oven into oven and warm oven to 150f and turn off, raise 2 hrs in oven with light on. Turn on oven set for 400f and bake with lid on for 50 min, then remove lid and bake another 30 min. Made this way the loaf raises more and comes out level topped. It also avoids the dough ball making step and preheating of the dutch oven, as well as the awkward part where you try to flop the loaf into a preheated pan. Each 5 lb bag of prep flour makes about 5 loaves

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