Cooking & Baking
In reply to the discussion: What kind of Dutch oven should I buy? [View all]csziggy
(34,131 posts)With mediocre success. The bread I have made (both from his no-knead sandwich bread and his no-knead multigrain bread) have been denser than I expected. But they are fine-texture with great gluten development and slice wonderfully thin for sandwiches.
I altered his sandwich bread recipe, both to put in 1/3 whole wheat flour and to make a longer loaf to fit my 11.5" x 5" loaf pans. The two loaves I made both turned out dense and dampish, but slices made great toast.
Last night I mixed his multi-grain version and baked it this morning in a 8.5" x 4.5" loaf pan. I used half bread flour and half all purpose, with 1 cup whole wheat and 1/2 cup white wheat flour. Like the previous loaves, it didn't rise as much as I expected and is fairly dense at the bottom but good texture at the top and with the lower gluten flour, more tender than the earlier efforts.
I think he mostly uses all purpose flour, which could explain the really chewy, dense loaves I'm getting. BUt they are better gluten development than I have gotten from using my KitchenAid to knead the bread for me. I can't knead by hand any more, since my wrissts and hands no longer have the strength for it, so no-knead seems to be a good way to go.