I found the best no knead combo for me. After several attemps. :D

[Lucinda]

This makes a crispy crust thats not rock hard.

I use the basic Artisan Bread in Five Minutes with King Arthur Unbleached All Purpose Flour and regular packaged Fleishmans Active Dry yeast. I do plan on trying the SAF yeast, I just cant buy it locally.

Soo...ingredients:
6 1/2 cups KA Unbleached AP FLour
1 1/2 tab kosher salt (or seasalt)
3+ cups water - (add extra water if needed)
2 pkg yeast

I make and store it as usual.

To proof:
Form into the desired shape with as little handling and as little extra flour as possible
Place on parchment in a skillet to rise with a mixing bowl inverted to cover. (40 minutes)
Preheat oven and covered cooking pot to 500 degrees
Place parchment and bread into cooking potwhen preheat temp is reached and return to Oven ***REDUCE HEAT to 425 degrees for actual baking***
Bake 30 minutes, uncover and bake apx 15 more (till you get the color desired)
Remove from oven and brush with melted butter or olive oil and let cool (or gobble immediately)

This made a great crispy crust that wasnt too thick, and hard to chew.

I really think the King Arthur flour is worth the extra money.

[NMDemDist2]

1. thank you so much for all your experiments

:yourock:

I still want to try it in my Dutch Oven and in pizza (which I bought the fixings for yesterday)

but your experiences have been so informative and valuable


:hi:

[Lucinda]

2. Thanks!

I really do think it's much better when its cooked covered. I looked for a cast iron dutch oven today, but there wasn't anything in town, so I cooked it in a smaller stock pot. I'm still going to try a clay cooker too.

I was surprised that the King Arthur flour made such a big difference too. It's the little things that make all the difference though. And it's fun experimenting.

Hope your pizza rocks!

[troubleinwinter]

3. Thank you so much for this!!!!

I note that you use 2 pkgs yeast. Well, that simplifies things! I was struggling with 1-1/2. Pffft.

I note also that you 'rest' it under a lid. That was a new one on me.

I'm gonna try your instructions, as I have learned so much from you and always had good luck.

I have a problem that I am dealing with. I think I'll cross post to the Do-It-Yourself forum.

My oven is set into a cabinet with NOOoooo insulation. Warming the old oven to 450 takes an hour and I'm basically heating the entire house (and yard, I think), and the oven flames run full-tilt the whole time I bake (and won't get over 450). I GOT MY GAS BILL. OMFFFFG!

I can access the air-space between the old crappy wood paneling casework and the oven, 3" of air on the sides & 6" above. I must insulate it.

HERE'S the question: Can I use ordinary pink foil-backed fiberglass insulation or should I get another product? Sumpin' special or just the pink stuff?

[Lucinda]

4. Bill ( a carpenter) says that it would be a fire hazard to use paper backed fiberglass insulation

anywhere near a heat source. He suggested calling a local heating company and ask for fire safe recommendations.

I switched to 2 packets of yeast because they have 2 listed on their website, even though a lot of the published materials say 1 1/2. It seems to work beautifully and 1/2 pkg is a pain in the bum to measure. :D

I tried the overturned bowl because I wanted to increase the warmth and keep the top of the dough from drying out too much. And I was also trying not to add any more flour than necessary.

I did brush a little olive oil on one loaf, but found a stainless mixing bowl over the rising dough worked great.

[troubleinwinter]

5. Thank you, Bill.

Bill is why I asked the question before doing something stupid.

The pink stuff does not seem to be rated for that particular use.

The overturned bowl is especially interesting to me because I seem to need to set mine out for a long time (cold fridge) and live in the high desert where it is very dry. I never thought to cover it 'til ya mentioned it!

[Lucinda]

6. I decided to try it because I was testing different no knead techniques and it occurred to me

that the 40 minute rise, with extra flour and uncovered, might be adding to the toughness of the finished outer crust. The combo of a covered rise, with a covered bake, made the perfect crust for us. Crispy, but I'm not afraid i'll break a tooth when i eat it. LOL

I'll say "you're welcome" for Bill. I can hear him snoring upstairs already. :D

Editing to say I'd love to hear how the technique works for you. We might be able to tweak it a bit more for your climate...