I received a new dutch oven for my birthday (thanks Kristi & Dave!) and I thought this cold and rainy weekend was the perfect opportunity to try out the original no-knead bread recipe. I’ve had pretty good success with the quicker versions and I was curious to see if this longer one would be worth the extra time.
I started the dough Saturday afternoon and left it a covered bowl until Sunday morning. I gave it a little attention, then to let it rise again for 2 hours. Just before I was ready to bake it, I put my dutch oven in the oven so it could warm up. After about 15 minutes I dropped my ball of dough in it, put the lid on and let it work some magic in the oven. A half hour later I checked on it and removed the lid. No long after, I had a lovely loaf of bread.
The bread had a nice golden and crunchy crust, with a soft white interior. It had a really nice, nuetral flavor with a few air bubbles inside. All in all, the bread was really good, but I’m not sure it tasted any different from the quicker versions that have come out since the recipe was originally published. I’m sure there are some people who could tell the difference, but for me, I think I’ll stick to the quicker no knead bread recipe.
December 2nd, 2008 at 9:30 am
I have four dutch ovens ranging in various sizes. I love using all of them. I never thought about making bread in one. Thanks for the idea. I agree, it the taste isn’t any different then stick to easier version.