No Knead bread

I leave it off. No smokey flavor, if that is what you are worried about.

sorry mike :(



but the top on for the first 20 is crutial.

if you want to throw some cheese in after the first fold





real easy stuff and really good also you need to let it rest for 30-45 min after it comes off.. on a cooling rack or something not in the oven in fact take it out as soon as you think it is done.. the residual heat in the DO will burn the bottom

nope go by temp bread should be above 200 before it is done

of the basic receipe is to add about 6-8 ounces of Asiago cheese cut into 1/4" cubes. Makes a really yummy loaf of bread. I tried using less cheese but you couldn't taste it in the bread.

i do not know what recepie you are following but i have never found dry flour in mine.. it was alwaya super wet and sticky..


here is the one i follow::

Bread, No Knead Brock from just across.........

OK -- Here goes! This is a no-knead recipe. Very little "hands-on" time... maybe a total of ten minutes handling ingredients.

1 Simply dump into a bowl and quickly mix together
2 > 3 Cups all purpose flour
3 > 1/2 tsp yeast
4 > 1-1/2 tsp salt [I use sea salt]
5 Then just dump in 1-1/2 cups of good tasting water
6 > In about 20 - 30 seconds, just squish the water into the flour... don't worry about "under mixing." It will hydrate on its own.
7 Cover with plastic, and let sit on the counter 12+ hours.
8 < The longer it sits, the more taste it will develop
9 The next day ---
10 Flop the gooey mess onto a well floured countertop.
11 >It will be really sticky, and will seem like it is too wet. It isn't!
12 >Use flour liberally on your hands, and "powder" the dough as needed so you don't end up wearing it!
13 Tri-fold the mess as best you can just twice!
14 < Work the dough a bit with your fingers to de-gas the biggest bubbles. Unlike traditional bread making, don't overwork this section. You can do this in maybe 15 seconds at the most.
15 < Leave some gas bubbles in the dough.
16 As best you can with the gooey mess, keep your hands well floured, roll into a ball and place the dough into a lightly oiled [EVOO] bowl.
17 Cover with a towel, and walk away!
18 < To this point, your total contact time with ingredients is maybe a minute, include measuring the flour, yada-yada.
19 < Just walk away, Jose! -- For two hours.
20 Preheat your oven [Egg] to 450F, with the dutch oven in it
21 Turn the dough out on the counter again, gently de-gassing.
22 < Tri-fold twice!
23 < Then shape the dough into an appropriately long "log."
24 < Again, this is a fast-'n-furious step, taking less than a minute.
25 < When the "log" is formed, let it rest for about 10 minutes.
26 Quickly, toss the "log" into the dutch oven, that has been in your Egg/oven for 30 min @ 450F
27 < The extremely wet dough [superhydrated] will steam -- but the steam can't escape the dutch oven easily... this is what makes that crispy, yummy crust on the bread!
28 < BTW -- The bread will not stick to the baking pot. < Don't grease the oven or anything. Just use it.
29 After 30 minutes, take the lid off the cooker, and continue to bake for 20 more minutes.
30 Viola! The deed is done!
31 < Remove the dutch oven from the Egg/oven
32 < Turn your Italian loaf out on to a rack to cool at least 30 min. before slicing. The inside of a loaf of any bread needs this rest time before slicing, or the inside of the bread can turn out "gummy."
33 Enjoy the best Italian bread you've ever had.


Recipe Type
Bread

Cooking Tips
if you want you can grate some cheese into it just do it when you do the first turn out tb 2008/08/26

Recipe Source
Author: Broc just across………………………………………………………………………………………………………

Source: BGE Forum 2008-01-17






hope this helps