No-Knead Bread Baking

Breadtopia's easy to follow bread baking instructions. Visit http://www.breadtopia.com for more videos and bread baking supplies.

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[AbstractMan23]

will this method yield a thick crust? i find with my sourdough breads even baked on a stone, the crust is never that thick or crackly. once the bread cools, the crust always goes soft. maybe this is just because of the limitations of using a home oven and not a professional steam oven...?

[breadtopia]

@AbstractMan23 I think it's a combination of the wet dough and the cloche clay baker that really helps with a crackly crust.

[breadtopia]

@AbstractMan23 Crust always softens some as the steam from the cooling dough passes through the crust, but it's still better than otherwise. I preheat mine for 25-30 minutes and bake at 500.

[AbstractMan23]

@breadtopia thanks for the info! i think in commercial ovens they can control the steam better and perhaps the heat is more intense than in a home oven leading to a thicker crust...??

[breadtopia]

@AbstractMan23 I think you're right!

[ellie3637]

That is not easy! It takes over 24 hrs to make this bread!

[breadtopia]

@ellie3637 Yes it is easy. It's just not fast. There is a difference.

[iLOVENATURE2011]

looks delicious....nom nom nom....=)

[ahamatmabrahman]

Its really great that you are showing people how to make bread easily in these hard times Thank you

[AbstractMan23]

@breadtopia with this cloche method does the crust stay sufficiently crackly/crispy ? i may have to invest in one of these... and how long must you pre-heat it for?

thanks!

[TheGatesofDelirium]

Thanks for sharing your expertise with us!

I´ve been doind this recipe for several times over this month. It´s unbelievable tasty! I just got a single question if I may: Sometimes it comes a little bit raw in the middle. Is that why I made the dough too big or because I just waited for the initial 18 hours, folded itst and putraight it in the oven? Should I made those aditional steps in order to let it bake correctly?