No Knead Dutch Oven Boule

[SheilaAnn]

I put this here because I am referencing a recipe, even though it’s on another thread.

So this was a first for me. As we were discussing in this thread https://pitmaster.amazingribs.com/fo...ck#post1197800

I halved the recipe because, honestly, we just don’t eat bread fast enough. And I hate thawed bread except for croutons and dressing. But I digress.





Sharpie shown for scale. You could "hear" the bread as it cooled. So fun! I am surprised by the crumb as the author commented on what a soft loaf this is. The crust is so crisp!!! The inside is indeed soft. I think this loaf will be perfect for dunking into any tasty stew/broth. I also this it will be sturdy enough to serve as a chowder bowl, with such a sturdy crust. Salt was spot on. Overall, I’m gonna fly my Cubs W flag for this one!!

[bbqLuv]

Oh, I see the start of a sandwich in the making.

[RonB]

Very well done.

[ItsAllGoneToTheDogs]

that looks great... wonder if I could pull it off without a dutch oven...

[RonB]

I don't know the hydration, but if it's not too high, ya might be able to come close. Try using a disposable baking pan inverted over the dough placed on a preheated baking stone or steel.

[SheilaAnn]

Because I halved the recipe, the dough never hit the sides of my pan. That’s why I I intentionally showed a sharpie for scale.

[SheilaAnn]

I just reread this. I did have a lid on for 30 minutes. Lid off for 15 minutes.
And since it dough never hit the side of my pan, I am guessing yes ItsAllGoneToTheDogs with the lid that RonB suggested.

[Attjack]

It's beautiful.

[MBMorgan]

Nice job, youngster ...

[WI Bubba]

Great looking loaf. Thanks for sharing it with us!

[SheilaAnn]

MBMorgan

[BarbecueBob]

Great looking bread! I think the crust was helped by using the Dutch oven acting as a wee steamer. Without it you would likely get the softer crust. Impressive for a no knead bread.

[SheilaAnn]

Admittedly, I did give it a spritz or two because I couldn’t help myself.

[captainlee]

Great looking loaf there. I make a very similar recipe in which i believe i got from Cooks Illustrated. That version includes beer and white vinegar for flavor development. I have made it without that too with great results. The Dutch oven is definitely the key here for hydration as our ovens don't have steam injection. I have also tried the quick method with only an hour rise, form and rest for 30 minutes then bake. It's not as flavorful, but we use this method for hoagie rolls. It comes out a bit spongy and softer crust which is fine for the rolls. For baking rolls i use a cast iron rectangular Dutch oven. Thanks for sharing.

[gcdmd]

Avocado toast, with maybe a slice of tomato and an egg on top.

[captainlee]

Yes, that bread makes great toast.

[Waster]

salivating now......