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No Knead Bread? Sure I do. No need burnt bread! - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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No Knead Bread? Sure I do. No need burnt bread!

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  • No Knead Bread? Sure I do. No need burnt bread!

    Wow! I made my first WFO bread last night and was it good! Flavor that is, the bake was less than stellar though. I made the No Knead Bread recipe in the eBook, following the directions to a T. Well until it came to bake it. My wife was handling the other part of the meal and all I had to do was bake. I got anxious, underestimated the heat in the oven and the result was some pretty dark bread.

    My hearth is unusually deep and makes placing a Dutch Oven into the oven difficult unless it's just inside the oven. Let me clarify, the deep hearth makes retrieving the Dutch Oven very difficult if placed too far in! I waited for the floor just inside the oven to cool to the recommended 550. Too bad the rest of the floor was 650!

    When I removed the lid after 30 minutes of baking I realized there was no way I could continue the remaining 15 bake, especially uncovered as detailed in the recipe.

    I retreated to my house, ready to face my wife's disappointment. Fortunately for me she actually likes slightly burned food! We let it cool (some) and sliced it open! I was expecting it would not be fully baked but was surprised to see that was not the case. The taste was fantastic!

    After this first attempt I see just how well we need to know the heating and cooling characteristics of our ovens. Syncing the proofing bread with cooling your oven from higher temps will take some experience!



    Last edited by stuart; 12-29-2007, 07:34 AM.

  • #2
    Re: No Knead Bread? Sure I do. No need burnt bread!

    Looks good Stuart!

    I think the no knead recipe is really not a WFO recipe, it is more for the regular oven. I don't know what you gain by baking that in a WFO...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: No Knead Bread? Sure I do. No need burnt bread!

      Thanks Drake.

      When you think about it that makes sense. My wife was puzzled when I put the bread in the Dutch Oven, asking "Is that how you are supposed to cook in the oven?"

      Tonight after making pizza I'll be doing a batch of pretzels, sans Dutch oven of course!

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