Hi- This picture looks like it could be one that I have taken of the bread I make using this NYT recipe. It is not only the easiest but the best tasting bread one could possibly make. It's so good I try to pass it off as a family recipe passed down for 100 years or so...but then i usually break down and tell the truth. This bread is sublime and I can't wait for the weather to turn cooler so i can afford to turn on the oven!

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Along with Irish Soda Bread (i.e. http://www.recipe4living.com/Recipe/34216-IrishBrownSodaBread.aspx), this is one recipe I have NO EXCUSE for not making. The only thing that holds me back: I'm not bloody patient enough to wait for the dough to rise!

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I also use the baking technique of the contained hot pot for the favorite recipes I used for years baking traditionally.

The enclosed pot makes for improved crusts (those "singing" crusts I worked for years to perfect) without the crazy-making process of providing steam in the oven cavity.

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Its so funny that you posted this. I haven't made no-knead bread since December, but I decided to made some yesterday. So good!

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I'm sorry but i never understood the whole "no knead bread" trend. It has been around for ages. There have been recipes for "casserole bread" or "stir and bake breads" for years!

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I use a similar technique for a semi kneed bread.
60% water 40% (by weight +/-10%) salt oil sugar yeast. mix, leave for 24 to 48 hours, feed with flour and then leave another 24hours. then usually I use a beater with a dough hook and give it a good 15 min or so, until it's workable coat in flour shape and back, good airy bread almost ciabatta like

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I've been making a whole wheat version since last winter. After years of trying hand-kneading, kitchenaid, and bread machines with mediocre results, I'm at long last making great bread that's better than anything I can buy. I didn't want to spring for a dutch oven, so tried the ceramic lining of an old crockpot with a glass cover, which works perfectly.

My only failure was an attempt to use the same recipe (with olive oil added) to make pizza. The crust was all tough and nasty. I tried making it in a cast iron skillet, which may be part of the problem. Anyway, anybody made great pizza crust with this method? Seems like it should work.

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Yeah, I came very close to big-time burns more than once, but didn't get anything as serious as you did. There's STILL the impulse to just grab the thing -- it just looks so innocent or something. It's a real tribute to the bread that you ever wanted to even see it again, much less bake it.

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The first time I made this bread, I grabbed the handle of the pot I had just pulled out of the oven ... without an oven mitt. A trip to the ER and lots of pain meds later, it was still delicious enough that I kept making it (just a little more carefully from then on).

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I love making this bread! I've never tried using it for pizza crust, though.

I think I'm going to use this method to make some hard rolls for Thanksgiving this year - if I shape the dough into balls and put them in the casserole, it should work...right?

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this was good and nice to learn about different things please suggest us a breif of drinking and eating food beverages.

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