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The newsletter from America's Test Kitchen recently posted a recipe for "Almost No Knead Bread" that uses parchment paper under the shaped rise, then keeps the parchment paper under the bread when transferring it to a pre-heated dutch oven and thence into the oven to bake. Makes the transferring process very easy.

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Is it okay to put the basic sourdough bread in the oven on the "proof" cycle for its last rise?

Thanks!

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Susan,
Search using the word banneton, and you will find several.

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in the top photo, you have the dough in a linen lined basket--i have been searching for these and cannot find any in the US--any suggestions?

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If you are saying that a little oil would make a softer crust when would you add the oil or would you be putting it on the crust?

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There are various thermometers on the market suitable for oven use. I prefer one that has a rigid probe on the end of a cable with the readout that is outside the oven. I can thus read the temperature without opening the oven door. I like having an alarm so I am alerted that the bread is done. The meat thermometer might work but is not ideal, in my opinion. Amazon.com carries many good models. Perhaps you can purchase from them. Here is a link to one style that I like.

http://www.amazon.com/Polder-602-90-Digital-Cooking-Thermometer/dp/B000G2SU5Y/ref=sr_1_25/103-2104796-5827068?ie=UTF8&s=home-garden&qid=1180469866&sr=8-25

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Went too the store and could only find a meat thermometer will that do for the bread it goes up in tens like 190 but not to 195.

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Are you sure of your oven temperature? Are you baking for too long a time for the size of your loaves? Inserting a digital thermometer into the loaf will tell you when the bread is done, without guesswork. 90 - 95 degrees Celsius (195-205 F) should be ideal.

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Dear Sir,

We have Wheat Flour mill and Bakery also.

Our customer are complaining , the bread is comming very hard ( rock type ).

What is reason for that one?.

Whether is this flour problem or Bakery side problem. The gluten level and everthing is o.k.

Can you suggest me?

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I tried the recipe and baked it on a stone in my Calphalon stock pot, using a little olive oil on the pot. It turned out great!

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I have been baking the NKB in a Lodge cast iron 5 quart dutch oven very successfully, but there are only two of us and after hearing your endorsement of a 2 quart pot I purchased one. I will use your "Baby Bread" recipe for the NKB bread, but I would like to try the Basic Sourdough Bread (a 500 gram Dought) recipe which you tell of in your later post. What cookbook is it in and what is it called in the book?

I love your postings.

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In making your NK bread (including tiny loaf) can bran be added to the dough mixture, and in what proportions, say, 1 3/4 C flour, 1 C whole wheat and 1/4 C bran? I used to buy a branola bread which was delicious; would this be a trial mix?

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For those with chilly homes, I have found this technique to work. My dishwasher has a rinse or pre-rinse cycle. I run the short cycle with the washer empty, then put the dough in there to rise when the temperature is appropriate (lay an oven thermometer on the top rack once the cycle has run). I would imagine that starting, then aborting, the regular cycle would work also if your DW doesn't have a rinse function.

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I think I am on my sixth loaf and suprise suprise they have turned out good the only problem I have is the crust it looks beautiful but it is hard to slice and very chewey dont know if that is the way it is supposed to be, would like to know, would like it maybe crispy and not as chewey. I am happy if this is the right crust still good but would be interested to find out. I find the best way to bake these loafs is to use a clay baker even drilled a hole in it and then I can steam it dont know what the steam is supposed to do I find there is not to much of a difference doing it without steam. I love your blogg Rose come in to do some work on the computer and of course start with your blogg and that is me not much work getting done.

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Ten thousand thanks! I'll say that I in my ignorance, I abused your recipe. Twice.

I made two simultaneous batches, and did everything short of carry the rising dough strapped to my waist to keep it warm. But in spite of a cold house, improvised warm places (like on top of the furnace in the basement); and general mismanagement, your Hot Pot Bread produced the best tasting, crispest crust, most spongy-stretchy/ hole-filled loaves I've ever made.

I can also report I did an experiment along the way. Not having two cast iron Dutch ovens, I cooked one batch in a Lodge-equivalent covered iron pot, and the other in a Le Creuset enameled cast-iron 5.5 quart pot. Both turned out equally well.

Again thank you. Both for the initial recipe and for the personal follow-up that kept me on track. If this is how good a result just starting out, additional practice is going to yield spectacular results.

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K, we're keeping our house at about 60 degrees this winter so making bread is a struggle. I rigged up a nightlight to an extension cord and placed it on a rack in the oven, along with a digital thermometer. This keeps the interior about 70-75 degrees which is ideal. I first preheat the oven about 30 seconds to get it up to temp.

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Advice eagerly sought and gratefully accepted:

I inhabit a drafty old house in Massachusetts. It's much cooler here than optimal rising temperatures. Room temp here rarely gets above 65 in full winter. The pilot light in the oven trick doesn't do the trick (new gas oven, with very cool light and a min on temp of 200). But people made bread for centuries before the advent of central heating. How should I alter my rise-time expectations based on low ambient room temps? Well chilled bread lovers everywhere await your guidance.

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Could you please explain banneton also what does hydration mean. I am just getting into making the rustic bread with the steam method but my crust is kind of tough but good was wondering if I was doing it right,would like to know when they say you get a thin crust using the steam mines does not seem to do that. I get the same crust even if I dont use steam. love getting your news letters.

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Something in your first comment on the no knead bread led me to try it as a sourdough. I increased the hydration of my starter to 80% (same as the dough) and used only 1/4 cup to a recipe with 20 ounces of flour. The results were excellent, but I confess I did fold it once half way through so as to avoid overestending the gluten. I baked it in a 10 1/2 bulb pan flower pot with a saucer for a lid. I'd send you a photo if I knew how.

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Rose, since the handles of the Lodge Logic 2-quart are flat (not curved upward), I use two pots with one used as a lid. This has worked extremely well with smaller batches of the no kneed bread as well as the Sourdough "Cannonballs" my husband loves.

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When I make the no-knead bread, I avoid the stickiness that can occur when transferring the dough to the pot by using this method: I shape the dough the normal way, and let it rise on floured parchment paper. When it has risen, I transfer the dough to the pot by simply holding the parchment paper and gently lowering it in--no inverting is involved. Then I bake it as usual.

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I am having great success lining a bowl with Reynolds Release foil and placing the dough into the bowl for the final rise. I then transfer dough AND foil to my 5-quart Dutch oven for baking. It is an easy method the keep from burning my fingers, too.

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I have read from a translated book of which the author is a Japanese who is the owner of a very famous bakery in japan. He pointed that if you let the dough seamside up,then it is easier to expand vs seam side down. Many of his bread he suggested proofing seamside up for this reason.

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I made the Olive Bread from the Bread Bible using the hot pot technique and it came out great. I made the dough exactly as in the Bread Bible, but I used Harvest King Flour. The only other change I made was to let the dough rise in a towel-lined colander seam-side down (vs seam side up) for the second rise. Then when I put it into the hot pot I inverted it to be seam side up. I used a 5 qt Lodge enamel pot. I baked it using the temperatures recommended for a La Cloche, although after 20 minutes I took it out of the pot and put it on a baking sheet for the remaining time.

It raised beautifully with a nice crispy crust.

That brings up a question as I'm new to bread baking and only received the Bread Bible for Christmas - why let the dough rise seam side up vs. down? Is this just for aesthetics depending on whether or not the dough is inverted prior to baking?

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Rose,
That is truly a beautiful NYT loaf. Yesterday (Jan. 28) our local PBS station ran your guest appearance on Master Class at Johnson & Wales. Your 10 grain bread is also another beautiful loaf and I look forward to baking it. I especially enjoyed the comment about "pilates for bread," a very funny way to describe the kneading process. I hope the class picked up on that one. Thank you so very much.

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Thanks for trying new varieties of NKB.Allen

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Rose, even though I am not crazy about the texture and flavor of the NK bread (perhaps I should try it yet again with AP rather than Bread flour), I have modified the baking of my traditional sourdough because of the NK recipe. My "bestest" most beautiful loaves now bake directly on a baking stone under a turned-over 4L Pyrex bowl. And, as a huge bonus, I can watch the whole thing happening! I really do appreciate all your inspiration, and the thoughtful way you help everyone.

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