No Knead-No Hassle Artisan Bread

Can't wait to try this! Thank you for sharing.

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I've always been afraid to make bread, but this one I'll have to try. Thank you!

What kind of pot are you using? Stainless steel? Cast iron? Porcelain type? Glass? I have this terrible vision of having to rip bread off the walls of my pot ..... Is there any harm in spraying with Pam or something?

This sounds fantastic - just don't want to mess it up!

Thanks

yum

keep

I'm going to make this.

Can anyone convert "all purpose flour" into Australian for me please? Is this "plain flour"?

I'm going to make this.

Can anyone convert "all purpose flour" into Australian for me please? Is this "plain flour"?

I would guess yes.
I use the same recipe, but with bread flour, so you can use that if you have it.

This is not new, it's from a 2006 New York Times video by Mark Bittman,

http://www.youtube.com/watch?v=13Ah9ES2yTU&feature=youtube_gdata_player

... Or search "new york times bread" or "making no-knead bread Mark Bittman" on youtube.

Voila, there's your stream of pictures.

I have done it with a ceramic pot, not having a cast-iron one, until I noticed that the ceramic one was starting to fracture. That's because you heat it up so hot and then throw the reelatively cool dough into it.

I then stopped making this bread because a) it's white ('unhealthy') but b) more importantly, this bread is absolutely superb fresh, but it doesn't store well, when you have to store it for a while it gets a tough gummy texture.

There is a special kind of bread roll traditionally made in parts of Southern Germany (Schwaben/Swabia) using the same principle, i.e., essentially using dough that was fermented with yeast overnight and simply cutting off pieces and baking them as-is, not destroying the texture that has formed. These bread rolls (called 'Seelen') have the same property, they are very crisp when fresh and can get this rubber-like texture when a bit older.

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