No-Knead Bread in Stoneware Baker?

karen_noll

Enough, already. After a summer of ridiculous heat and consequently no baking, I'm in full bread withdrawal and I can't take it anymore. We're finally going to have a few moderate days this week and bread is #1 on my to-do list. I would like to try a no-knead bread (my first). I don't have any cast iron, but I was thinking that I would try it in my KAF Italian Stoneware Baker, but I have a couple of questions. First, the baker is the long one with a lid, and all the no-knead breads that I've seen have been round, so I'm not sure if the shape makes a difference (or is it that the bread is round because the Dutch Ovens used are round?). Also, I'm not sure that the baker can be preheated to 450 without cracking. I haven't used the baker that much, and the instructions didn't say one way or the other, but I remember reading somewhere that they should be started in a cold oven. Anyone have any experience or input?

Thanks,
Karen

badge posted by: karen_noll on July 29, 2012 at 10:42 am in Baking, yeast
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reply by: hickeyja on July 29, 2012 at 2:58 pm
hickeyja

Karen, you can do no knead on a stone or a cookie sheet if you don't have a dutch oven. You can even do them in loaf pans if you need to. A good sub for the dutch oven is to use a baking stone and a disposable foil roasting pan. The point of it is to increase the humidity around the bread to improve the oven spring. Put the bread in on the stone and pop the foil pan over the top. You can remove the pan after about 15 minutes.

Note that you will want to let the dough do the 2nd rise is a banneton, basket or large bowl to help get height on the slack dough. I like DHL's Simple Crusty White Bread for no knead. The recipe is here: http://community.kingarthurflour.com/node/3805 It has instructions for simply using a stone, without the foil pan lid. That works too. You can mix this up today, then bake it at your convenience in the next few days. Jan

reply by: Wonky on July 29, 2012 at 3:25 pm
Wonky

Karen..You can bake your bread in either shape container. I do not have a stoneware baker, but have baked the no-knead crusty breads in the stone crockpot liner which has a glass lid. It turns out beautiful.

reply by: karen_noll on July 30, 2012 at 7:05 am
karen_noll

Thanks for the input, I'll give it a try.

reply by: easyquilts on July 31, 2012 at 11:54 pm
easyquilts

Karen.... Will any crockpot with a lid work? Do you preheat the crockpot?

Sandy

reply by: karen_noll on August 01, 2012 at 6:02 am
karen_noll

Sandy, I think you need Wonky for this one. I haven't tried any of the suggestions yet.

reply by: dachshundlady on August 01, 2012 at 6:34 am
dachshundlady

I have an older terra cotta long shaped (ie Italian Bread) covered baker. I have put it in cold oven, preheated to whatever high temp the Simple Crusty Bread calls for and then, using a parchment sling, put the room temp. loaf in the hot baker, parchment and all, and put cover back on. Sometimes I bake both that one and the Dutch Oven one at the same time by angling the Italian baker. But I can't remember where I bought my baker and don't know about KAF ones. And as suggested, you can bake on a stone and cover with large disposable aluminum pan or roaster. You can even spray the inside of that pan with water before covering.

reply by: Wonky on August 01, 2012 at 1:11 pm
Wonky

Sandy..you do preheat the crockpot (the liner and the lid)for 30 minutes with the lid on at 450 degrees on your oven rack in the middle position. I shape the loaf, and put it on a piece of parchment paper, sprinkled with cornmeal. When the crock is heated for 30 minutes, remove the lid, gently lower your bread with the parchment paper into the pot. Put the lid back on and bake for 30 minutes. Remove the lid, and continue to bake for an addl 15 minutes. The lid to this pot has a glass knob, so there is no issue regarding melting the knob. I know that some of the lids on other crockpots have a plastic knob, and I don't think they would withstand the 450 degree oven temp. When your bread is done, remove the crock from the oven, and lift out the bread using the parchment paper...peal paper off, and place on your cooling rack. Hope this helps...Chris

reply by: anndyer on August 26, 2012 at 9:37 pm
anndyer

I Had always preheated my cloche but recently forgot to and didn't have time to get it up to temp...the result was a chewier bread with a very nice crust! My family loved it! A nice mistake!