No Fuss. No knead. Homemade Boules of Bread

baronrenfrew · Post by **baronrenfrew** » Sat Sep 17, 2016 4:05 pm

Enameled pot, I think its about the "heat holding" effect. The bread will be sucking the heat from the pot. My asnwer is maybe, only one way to find out.

Ontario Chick · Post by **Ontario Chick** » Sat Sep 17, 2016 7:05 pm

windwalkingwolf wrote:QR_BBPOST OM NOM NOM NOM. I wonder what happens if it's baked in an enamelled pot instead? I have cast iron but in severe need of reconditioning

At the beginning I used a owen proof porcelain, but didn't how high temperature it could take, so pretty much expected it to explode in the oven every time I used it.
Then the cast iron enameled pot that Sandy uses came on sale and that is rated to 475 which I thought was good enough and worse case scenario would melt rather then explode, safety first! :)
Have to try Sandy's addition of olive oil, sounds like a great idea.
BTW if you like Rye bread, I find using 1/2 hard bread flour and 1/2 Light Rye flour is absolutely the best.

Post by **Killerbunny** » Sat Sep 17, 2016 7:32 pm

is it absolutely necessary to use the quick rise yeast? I only have traditional ATM.

Ontario Chick · Post by **Ontario Chick** » Sat Sep 17, 2016 7:45 pm

Killerbunny wrote:QR_BBPOST is it absolutely necessary to use the quick rise yeast? I only have traditional ATM.

I don't think it makes any difference, it took me 3 years to notice it specified quick rise, and I was using regular, when the time came to buy new I did get the quick rise, didn't see any difference in the bread.

Maximus · Post by **Maximus** » Sat Sep 17, 2016 8:31 pm

Killerbunny wrote:QR_BBPOST is it absolutely necessary to use the quick rise yeast? I only have traditional ATM.

Should be fine. I think it just has a stronger taste personally.

Let's see pictures and let us know what you think of it!

Maximus · Post by **Maximus** » Sat Sep 17, 2016 8:35 pm

Mmmm rye bread! Then you can add sesame seeds or caraway seeds :)
That's definitely on my revision list.
Yum!

windwalkingwolf · Post by **windwalkingwolf** » Sat Sep 17, 2016 9:58 pm

Oh so much yum. I love fresh breads of just about any sort, and this talk of rye is making me crave pumpernickel. With some of Kricklewood farm' s sunflower oil. On nom!

goatgal35 · Post by **goatgal35** » Sun Sep 18, 2016 8:50 am

Wow you guys. Hubby is gone hunting for three weeks so it's just me and I am busy canning, freezing, and dehydrating so I don't really have time or the need for bread making. Reading all your wonderful variations has caused me to "have to" make bread. Thanks enablers

Maximus · Post by **Maximus** » Sun Sep 18, 2016 9:02 am

goatgal35 wrote:QR_BBPOST Wow you guys. Hubby is gone hunting for three weeks so it's just me and I am busy canning, freezing, and dehydrating so I don't really have time or the need for bread making. Reading all your wonderful variations has caused me to "have to" make bread. Thanks enablers

You're welcome!!! Hahaha

NormaK · Post by **NormaK** » Sun Sep 18, 2016 9:16 am

windwalkingwolf wrote:QR_BBPOST OM NOM NOM NOM. I wonder what happens if it's baked in an enamelled pot instead? I have cast iron but in severe need of reconditioning

If you're worried about it sticking to the bottom of your cast iron pot or even touching the bottom cut out a piece of parchment paper to fit.
Btw, this bread dosen't stick, it pops right out.
Sandy I use the original recipe of 3 cups of flour to 1 1/2 c of water.
I see that you add more, does that mean that you add more flour at the end and how much would you say?
Occasinally the interior is shiny, why is that?
Thanks.

I'm really happy to see this subject aired. My family loves this bread, I've been making it most wkend for years.