bluekarin Posted January 5, 2014 Share Posted January 5, 2014 Just started having a go at these loaves and so far so good. The first one I made with plain flour, didn't flour hands enough so dough got everywhere and then stuck on the pan! The second was with strong white bread flour and floured a cloth this time and my hands so didn't stick Flavour is great but it is a tad grey in colour. I am using Allinsons yeast in the little tin and I think I need to mix it with the water first to activate it as I had a few odd lumps on the dough surface. This is the recipe I am trying, courtesy of Attic24 as Lucy has been making it. http://www.simplysogood.com/2010/03/crusty-bread.html I am using my cast iron casserole to bake it in but am so worried about lifting the lid without gloves I am trying to keep the over mitt on it just to remind me, but I am sure it won't be long Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted January 5, 2014 Share Posted January 5, 2014 Thanks for posting, it looks delish! Does it taste OK? Might have a go at this, I really want to get into making our bread, and we are totally addicted to a crusty white sliced farmhouse loaf I would have to use a pyrex though Quote Link to comment Share on other sites More sharing options...
bluekarin Posted January 5, 2014 Author Share Posted January 5, 2014 It tastes really nice. I think the long proving in the kitchen helps. Apparently you can use anything to bake it in that can withstand a high temp and has a lid It's not a loaf that keeps well, which is why its great there isn't a lot of kneading, what do I mean a lot! NO kneading Have a go and see what you think. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 5, 2014 Share Posted January 5, 2014 (edited) I make a similar one and bake it in either the Dutch oven or a large round pyrex dish and lid - it makes a lovely loaf doesn't it. We don't knead any of our bread anymore as we learnt a 'slap and flip' method on a breadmaking course and it's much easier than kneading but takes a bit longer than the 'no knead' method so we make whichever we have time for. Edited January 8, 2014 by Guest Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 6, 2014 Share Posted January 6, 2014 Looks interesting, would be a nice thing to start on a Friday for eating on a Saturday. Edited to say, I would be nervous about the pre heating stage of the cast iron I thought that you weren't supposed to heat them with nothing in them. I certainly damaged one I had by doing this on the job, the enamel inner surface started popping and spitting off in an alarming way, unless I had a faulty one or maybe it is ok with an all over heating? Quote Link to comment Share on other sites More sharing options...
Patricia W Posted January 7, 2014 Share Posted January 7, 2014 I've just read through the blog comments and it does seem to depend on the make of pan as to whether it can be pre-heated empty. Le Creuset seems fine and I've got a couple so will try it. But I noticed someone had used a pizza stone with a bowl of water in the oven so that's another option. Thanks for posting this! Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 7, 2014 Share Posted January 7, 2014 We have a pizza stone maybe I will try that. Quote Link to comment Share on other sites More sharing options...
