I am a new member of the group, so I wanted to comment about the no-knead bread.
I have a LeCreuset Dutch oven that I bake my bread in. The recipe that I got
from Woman's Day magazine says to heat the Dutch oven to 450 degrees and bake
the bread at 450 for 30 minutes, remove the cover and bake an additional 15 to
30 minutes. I find that it only takes about 18 minutes for it to bake after
the lid is removed. We love this bread and I have baked it many, many times.
However, the recipe called for 1 cup and 5 ounces of water to 3 cups of flour,
1/4 t. yeast and a scant T. salt. I found that 1 c. plus 5 ounces was too much
water. The dough wanted to spread all over the place, so I reduced the water
to 1 1/2 c. I also found that putting the dough onto Reynolds non-stick foil
with a light sprinkling of flour is just perfect. I pick the foil up, hold it
over the heated and sprayed with cooking spray Dutch oven and let it roll into
the heated pan, put the lid on and place it into the oven. I tried several
different things before I decided to do the non-stick foil, and I have had the
best results with that non-stick foil. Have any of you tried this? I thought
I would pass that along in case no one has tried it.
Wanda in North Texas
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