Comments on: no knead bread

By: Lisa

Lisa — Thu, 22 Dec 2011 00:41:25 +0000

I’ve made this using fresh herbs and chopped garlic. There are other recipes that call for cinnamon and raisins. It’s a very versatile recipe.

By: Deborah

Deborah — Sat, 10 Dec 2011 17:37:41 +0000

I found this recipe several months ago and it is a huge hit with everyone that tastes it.
The only difference in my cooking of the bread is what I use to cook it in. I use my Pampered Chef Stone Deep Dish Baker. I heat the oven to 450 and put the baker in empty with the lid on for 20 min. Then I take it out and just dump the bread into it. I then put it back in the oven with the lid on keeping the same heat for 25 minutes then take the lid off for and cook it for an additional 8 minutes. This allows the top to brown up nicely. The taste and texture are amazing using the stone. It is kind of like cooking it in a Brick Oven. Just a variation on the cooking that works really well. If you would like to get a deep dish baker you can order one at: http://www.pamperedchef.biz/prince

By: Rachel (De Ma Cuisine)

Rachel (De Ma Cuisine) — Sun, 04 Dec 2011 06:59:50 +0000

This sounds amazing!!!

By: Paula

Paula — Thu, 03 Nov 2011 00:40:07 +0000

Lisa – yes! It’s not as good. If anything, use half whole wheat flour and half APF. And I’d make the WWF a white whole wheat flour. And add in a couple tablespoons of vital wheat gluten. For a more “official” recipe, check out Healthy Artisan Bread in 5 Minutes a Day.

By: Lisa

Lisa — Thu, 03 Nov 2011 00:36:00 +0000

Have you ever tried this using whole wheat flour?

By: Ickysgirl70

Ickysgirl70 — Tue, 04 Oct 2011 04:24:31 +0000

Ahhh! Thanks. I kind of thought that’s what was meant, but wasn’t sure.

By: Paula

Paula — Tue, 04 Oct 2011 03:41:50 +0000

Ickysgirl70 – he’s referring to the note listed above. RECIPE UPDATE: I just bought the Lodge Logic 5-quart cast iron Dutch oven with lid to cook this bread in after reading a recommendation for it in the Tartine bread book. It’s AWESOME! You can use it to bake this bread, and when you’re not baking, you can use it for soups, roasts, and anything else you cook in a Dutch oven! Simply preheat the entire Dutch oven, invert your dough onto the lid portion, set the 5 quart Dutch oven on top and voila! Your own steam oven for only $35!

By: Ickysgirl70

Ickysgirl70 — Tue, 04 Oct 2011 03:27:52 +0000

Tempesto, what do you mean by an inverted Dutch oven? I’m sure this is a “duh” question, but I haven’t heard of this before.

By: tempesto

tempesto — Sat, 17 Sep 2011 22:20:39 +0000

I’ve found the inverted dutch oven to be a necessity when using the Tartine no-knead recipe. The dough is so wet that when dropped into an non-inverted dutch oven, the air bubbles formed during the final rise collapse.

By: myFudo

myFudo — Sat, 17 Sep 2011 05:30:54 +0000

Good recipe and is easy to follow.Nice photos too.