Topic: No knead bread

[Curry addict bob]

Hi Garp no just standard bread dusted with flour prior to baking they have risen more than usual they
Generally come out more flatter.

Good work then, Bob. I'd happily cut one in half, butter the bottom side, add a square sausage, a tattie scone and a good dollop of brown sauce. Any chance of the recipe?

Yes pal it's the same recipe that I made them loaves with will post it in a day or two
Out having a drink at present.

[Garp]

Ooh , nice matching glasses, Bob (I'm assuming yours is the lickle one).

Never mind all that socialising and treating the missus and stuff - get your arse back home and post that recipe (just kidding of course - have a lovely evening)

[livo]

Mmmm. They look nice. The rolls (cakes) too.  What is the story with the small glass?

So in baking bread like this, do you use a water spray, tray of water or ice cubes at the beginning of the bake?  I used to and it assists in the early rise and formation of a crispy crust.  I never bothered when making a Pullman loaf in a lidded loaf pan of course.

Another useful thing I found, and used to do, was to have a "thermal battery" in the oven for bread baking.  Either a pizza stone or a baking try full of volcanic rock.  Even unglazed terracotta tiles are used sometimes. This helps the home oven to maintain a more even temperature with less spikes and dips. The only thing is you have to heat your oven well in advance.

[Sverige]

Not sure if your question was to Bob or myself Livo, but for the crusty rolls I posted yesterday I used a pair of steelite dessert bowls, preheated in the oven, then dropped the dough into one and covered with the other, inverted so as to form an enclosed container. This is in place of the Dutch oven from the method in the video from the OP. It seemed to work nicely and I believe the theory is to form a steam chamber and heat store in one. My rolls had ten mins covered and 8 mins uncovered to brown, all at 210C in a fan oven.

Trying a larger one today (loaf) which is proving at the moment.

[Curry addict bob]

Mmmm. They look nice. The rolls (cakes) too.  What is the story with the small glass?

So in baking bread like this, do you use a water spray, tray of water or ice cubes at the beginning of the bake?  I used to and it assists in the early rise and formation of a crispy crust.  I never bothered when making a Pullman loaf in a lidded loaf pan of course.

Another useful thing I found, and used to do, was to have a "thermal battery" in the oven for bread baking.  Either a pizza stone or a baking try full of volcanic rock.  Even unglazed terracotta tiles are used sometimes. This helps the home oven to maintain a more even temperature with less spikes and dips. The only thing is you have to heat your oven well in advance.

Hi livo the small glass is 1/2 pint for the wife!
Regarding the bread I heat the oven 20 minutes in advance and place a metal tray in the
Bottom of the oven! just prior to baking I pour  boiling water into the tray to create some steam this helps to give the bread a better crust! When making cob type loaves I place a granite baking stone in the oven and place the bread on it!
If I find the time will put a together a video.

[livo]

Good info there rom both of you.  I love the smell of fresh baked bread. Like onions and bacon it just causes instant hunger.

[Les]

Trying a larger one today (loaf) which is proving at the moment.

Sverige,
After you make your large loaf, could you tell me how long it stays fresh, once cut. I use a Paul Hollywood recipe at the mo, and that will stay fresh for at least 4 day's, but I'm looking to try some no knead in the future,

[Sverige]

I don't think it's going to last long enough to test that Les. I thought I'd have a small slice with lunch and since then I keep going back to it. It's half gone already!

[Garp]

Looks lovely Sverige - great breads on show recently

[Les]

Looks good enough to eat Sverige  ;D 
Good Job