Comments on: Cooks Illustrated Almost No-Knead Bread

By: Erin

Erin — Wed, 06 Jan 2010 14:34:53 +0000

Such a simple and yet brilliant idea! Why didn’t I think of that?! Thank you so much for the tip. I’ll definitely be implementing your suggestion the next time I make this bread.

By: Carolyn

Carolyn — Wed, 06 Jan 2010 13:50:47 +0000

If you put a little rack (like the kind used for vegetables in a pressure cooker) the bottom of the dutch oven, it will not burn and you can keep it in the oven longer and get a nicer crustier browner bread.

By: Maura

Maura — Wed, 23 Sep 2009 16:32:35 +0000

Now that I’ve eaten the 2/3 wheat bread, I can safely say I would make it again.

By: Erin

Erin — Tue, 22 Sep 2009 03:05:10 +0000

Maura,

I’ve begun doubling up the parchment. That helps with the bottom burning issue a bit.

Please let me know how it comes out with the flour mix. I’d like to try this as whole wheat as well.

By: Maura

Maura — Tue, 22 Sep 2009 02:56:19 +0000

So I made this bread tonight, and it’s too hot to eat right now, but so far I think it turned out great. I used 1 cup of all-purpose flour and 2 cups of white whole wheat, and it’s definitely the best rise I’ve gotten out of any no-knead bread with that much whole wheat.

I also burned the bottom of my bread, just a little, which is really disappointing. I have to think cooking it on the parchment paper is at least part of the culprit, although it makes getting it in the screaming hot dutch oven very easy.

By: Erin

Erin — Wed, 16 Sep 2009 14:41:41 +0000

Brian & Dave –

I’m sorry you’re having so many problems. I honestly haven’t experienced anything close to what either of you have described. There are other no-knead recipes on the web. Perhaps you may want to try one of those instead?

By: Dave

Dave — Wed, 16 Sep 2009 14:35:17 +0000

I had the same problem that Brian is having – the dough is a sticky blob after 18 – 20 hours. It will not hold the shape of a ball (as shown in the 2nd picture from the top on this page). I have tried this recipe three times and always get the same result. I actually baked the loaf the first time and it was not good. Yesterday I just gave up and through the sticky mess in the trash and started over. Today I added 1/4 cup or more of flour during the kneading phase and it is resting now – I will bake it and see what happens….. Does anyone have a solution?

By: Brian

Brian — Sat, 12 Sep 2009 14:35:34 +0000

I just took the dough after the 18 hrs rest but is so sticky. I tried to shape it on the wooden board with flour with no luck? What did I do wrong?

By: We've never had a bread thread... - Page 3

We've never had a bread thread... - Page 3 — Mon, 24 Aug 2009 14:11:58 +0000

[...] I am up to my eyeballs in bread here! The bread ministry, good folks they are, dropped off a ton of bagels, sour dough, rolls, pumpernickle, rye, etc. on Thursday and I put the word out and most of it was taken away. Then they did it again yesterday! We are blessed with bread! This is our favorite at-home recipe: Cooks Illustrated Almost No-Knead Bread ? Erin Cooks [...]

By: Aaron

Aaron — Fri, 10 Jul 2009 02:54:29 +0000

I tried this a couple years ago, but did it using a sourdough starter, here is a pic: http://farm1.static.flickr.com/133/356569485_db6a7a48ee.jpg

Came out pretty good!