Each month, we spend a lot of money on artesian breads, moist and chewy dog treats, and those expensive bags of organic crackers or chips that after opening, offer barely a mouthful inside. So, for the past week I’ve been baking my own home versions of these staples. The dog treats and crackers will need further refining, but thanks to Breadtopia and their No Knead Bread (NKB) video, I pulled off great bread on my first try. I’d heard about NKB, but thought I needed an expensive Dutch oven, preferably the Le Creuset brand. Not the case. After reading more about the process on Breadtopia, I realized an unglazed clay Romertoph chicken roaster that I’d found in a thrift store, maybe 12 years ago and never used, would work.
Another plus from this site is their pizza video. I made a few pizzas this week from the recipe. Very easy. No reason to buy store-bought pizza. I still prefer American Flatbread, but it isn’t cheap. I’ll work on modifying the recipe in that direction.
I’ve been offline for a long time–getting a lot of writing done. In the future, I hope to find a comfortable balance between writing and living the simple life (baking NKB, although quite simple, is about a 20 hour non-active process and requires planning ahead if you want bread). Onward!
April 6, 2009 at 5:25 am
News! We crave news!
August 27, 2009 at 9:41 pm
I am eager to try my clay baker, but wondering about the high preheat. Do you just put it into a cold oven at high heat and get similar results as for the iron pot? Yours looks terrific, Charlene!
August 27, 2009 at 11:03 pm
Hi Susan, I cut the heat to 450, although it withstood the higher temp, then I pull it out after 10 min during the uncovered stage to keep it from getting too dark. I put the empty clay baker in the cold oven and then preheat, then I just roll the dough into the baker without taking it out of the oven. I’ve never done it with an iron pot. It’s been a hot summer, and I look forward to some cooler days so I can resume baking bread! Charlene