Thread: Getting back to living off the land.....

Originally Posted by bumblefoot

I tried a slightly different method. The first round loaves were meant to be cooked in a Dutch oven and the lid lifted for the last 10-mins. I haven't got a Dutch oven yet so used a casserole dish. but being glass meant that the bottom wasn't quite as well cooked as I'd like. so used a traditional loaf tin. It was cooked nicely; but the crust came out more crunchy. Was still really nice; just not a chewy crust like last time.

The recipe is a no knead, long rise recipe that is just about full-proof and super easy. The key is the overnight rise; it makes it a bit sourdough-ish. And only having to fold the dough rather than kneading makes it really convenient!

I used to use a recipe out of an 1898 house/farm encyclopedia (used to make bread every day about 20-years ago) It was a loose batter that rose overnight and you added flour and kneaded the next morning. It was a good recipe but the no-knead blows it out of the water! So far there hasn't been any inedible disasters! Touch wood.... It is very consistant and easy

The chunk that you are holding doesn't look like it was proved and baked in a tin ?? Anyway, would this work as a solution to no dutch oven - put the two tins of dough in a roasting dish with warm water an inch deep around the tins and the lid on to prove. When ready to bake, tip nearly all or all of the water out and bake with the lid on the roasting dish at 200 ish then turn down with lid off to finish ??