Another Word on No Knead Bread!
Sep 26, 2009 | From the kitchen of Rose
Since this has turned out to be one my husbands top three favorite breads, I decided to streamline the process of placing the sticky dough into the 500˚F cast iron Dutch oven. Someone had mentioned success with letting the dough rise on parchment and then using the parchment to lower it into the pan. I tried this and it worked well except that the parchment on the sides pleated and made the crust look less attractive.
Next I tried using a large coffee urn filter and it was just perfect as a container except that it was impossible to remove from the sides of the pan and I spend about an hour with a single-edge razor until I decided that a little coffee filter wouldn't hurt us. It was so integrated into the crust Elliott never noticed (at least he didn't comment)>
Next try was spraying the coffee filter with vegetable shortening and flour spray. It stuck just about as badly. Finally I lined the inside of the coffee filter with a 13-inch round of teflon-type paper and that worked like a charm. I'm sure that a round of parchment or even foil would work about as well.
You need to have the pleated cup-shaped filter lie flat so put a weight such as a can of either side. Set the 13 inch round on top and then center the dough on top of it.
Remove the weights and the sides of the filter will curve up. I lifted the edges of the filter and set it in a bowl to give the dough support while rising.
When the dough has risen to the point that when pressed it fills the depression in slowly (wet your finger first so it won't stick) use sharp shears, run under cold water to prevent sticking to cut a deep cross in the top of the dough and lifting the sides of the filter lower it into the preheated Dutch oven.
Here's how it looks before unmolding.
Unmold the bread, set it on a Cushionaire pan or double baking sheet to prevent burning of the bottom and continue baking as per the recipe (do a search on the blog if you don't already have it).
It may seem like a lot of trouble but it's a lot less messy and more pleasant to do.
The fully baked bread
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V Sybert
03/10/2012 12:48 PM
Way late to comment but I have absolutely no difficulty letting the dough sit for its second rise on floured silpat sheet which then is easiiy lifted, turned over and the dough gently dumped into the preheated pan.
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Allessio in reply to comment from CharlesT
01/17/2011 11:47 PM
Hi, it's not Teflon. It is Cast Iron. No toxic fumes. Bread comes out great except from time to time the bottom of the bread burns.
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CharlesT in reply to comment from Janni
01/16/2011 11:22 PM
It won't get that hot with bread dough sitting on top of it.
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Allessio
01/16/2011 10:59 PM
Anyone know how to prevent burning on the bottom when making no-knead bread in a dutch oven (including cast iron)? I place the dutch oven in a regular oven, without the dough, until the oven is heated to 500 degrees F. I then place the dough into the dutch oven and bake it for 30min with the lid on, then another 5-10 minutes with the lid off. The bread comes out great but the bottom tends to burn.
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Rose
11/28/2009 03:52 PM
beth, what i do with the bread after slicing it is to let it sit on racks until that slight gumminess disappears!
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Beth
11/28/2009 03:43 PM
As a fan of Rose and the bread bible, as well as the hot cast iron pan-method of baking bread, I tried a 100% spelt flour loaf today after an 18 hour, no-knead, slow rise. 3 cups of flour, 2 cups of warm water, 1/2 tesp of salt, 1 tblsp of honey (dark honey from our bee's fall harvest)and a heaping 1/4 tsp of yeast. I'd post pictures if I could, as I'd love your thoughts. The load was lovely, a nice crumb with some moderate sized holes, but a bit gummy in texture, and flavorful. Will try as toast tomorrow morning.
Thoughts Rose? Anyone else use 100% spelt?
just bought your new cake book and debuted the German Chocolate Cake for my brother's birthday. YUM!
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abby jenkins
11/20/2009 04:34 PM
I have been wanting to try this recipe.
Thanks for the tip.
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Rose
10/03/2009 01:49 PM
janni good point. though i don't think this is actually teflon but rather a teflon type paper it may well not be safe. non stick foil then would be the best substitute.
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Janni
10/02/2009 01:01 PM
Not sure I would put anything teflon into a five hundred degree oven. Teflon will outgas toxic fumes if heated above 400 degrees.
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Rose
10/01/2009 05:02 PM
it's a very shiny flexible non-stick reusable sheet which you can cut to size or shape. it used to be carried by specialty supply stores such as fante's in philly. i hope it still exists because it's great--absolutely nothing sticks to it and it is the most thin and flexible of any material out there.
the coffee filter is for the huge urns. flattened out they are 14 3/4" in diameter.
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Elsie
10/01/2009 03:36 PM
To repeat ButterYum's question, what is teflon paper?
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Mark
10/01/2009 12:38 PM
What size coffee filter is it that I'm looking for? There seem to be a lot of sizes of filters for commercial coffee urns....
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ButterYum (Patrincia)
09/27/2009 10:11 PM
Great idea. What is teflon paper?
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Rose
09/27/2009 02:12 PM
p.s. i also wash the foil and reuse it!
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Rose
09/26/2009 03:18 PM
Yes that nonstick foil is great!
My husband's other two favorites are challah and the raisin pecan.
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Anonymous
09/26/2009 12:25 PM
What are your husband's other 2 favorites?
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Ron D.
09/26/2009 12:08 PM
Good morning Rose. I've had great success using the non-stick foil by Reynolds.Even though they don't reccomend using more than once, I've used it a few times,if I'm careful at the start.
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