web analytics
no-knead bread - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

Forno Bravo
See more
See less

no-knead bread

  • Filter
  • Time
  • Show
Clear All
new posts

  • no-knead bread

    Concerning the No-Knead bread method, can common brown paper bag or regular wax paper be substituted for parchment paper when rising the dough and then transferring the dough along with the paper to the preheated pot for baking? Using parchment paper is costly!

  • #2
    Re: no-knead bread

    I'm not sure, but it seems reasonable.

    Why not try all three and compare the results.

    And don't forget to let us know which you prefer.

    My thread:
    My costs:
    My pics:


    • #3
      Re: no-knead bread

      I haven't tried to use regular brown paper, but the waxed paper, when I tried to use it, was not water resistant enough and tore. It's fine if the hydration isn't so high. Even when you put a lot of flour on it, it's just not good. My unbleached parchment paper even gets sort of water-logged looking, but it holds up ok. I suspect the brown paper won't work either, but it's worth a try. Even if it falls apart, that dough is pretty forgiving stuff.... and an ugly loaf of that is better than a pretty store bought one!



      • #4
        Re: no-knead bread

        Most likely will saturate the paper and tear when you try to remove it...unfortunately
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


        • #5
          Re: no-knead bread

          Maybe put it on a well-floured cloth serviette or dish cloth? That won't tear and you could reuse it each time you bake.
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



          • #6
            Re: no-knead bread

            OK, coming in late on this and not sure if this would be of a detriment to quality of finished product but perhaps saturating the brown paper with olive oil would retard the water intrusion enough so that the paper wouldn't loose it strength. They do make a water proof brown paper but I'm not sure I would want to use it in direct contact with food or cook food in or on it.


            • #7
              Re: no-knead bread


              A few hints we re-use parchment paper-just like they do in a bakery!! When it starts to tear or turns brown its pitched. We brush off crumbs and put it away with the cookie sheets to keep flat.

              When I make the no-knead bread I do not use the parchment paper. I use a plastic cutting board, spray with oil place the dough seam side down, then when ready flip it in the dutch oven.

              The no - knead bread is my favorite!!
              Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!