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!

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.

Garlic and ginger marinated chicken wings, breaded and fried then a sweet glaze. Ok they look dark but were not that bad in real life. With crinkle cut fries because I've heard they're trendy now.

Quote from: Les on May 09, 2015, 12:17 PM
For those who want to know more about no knead bread, (by Nancy (wait for it) Baggett,) mobi, epub, pdf,  (don't recommend the pdf version, convert to pdf yourself)

http://www.pdfbooksplanet.org/cooking-and-diets/6860-nancy-baggett-kneadlessly-simple-fabulous-fuss-free-no-knead-breads.html

Nice one Les, looks like a very interesting link. Will check it out.

I made some no knead dough yesterday thinking I'd have pizza for dinner, but found I had no mozzarella so had to come up with plan B. Instead I split it three ways into dough balls and made some bread rolls this morning. Probably a bit over floured but that no knead dough sure gets sticky, so hard to handle without a lot of flour on the surface.

They look nice Bob. Were they no knead or did you see no need?

This is interesting. It suggests it's the expansion caused by the action of the yeast which effectively kneads the bread
http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html

Well I have a batch of dough gently rising in the kitchen. It's been there twelve hours already and will get baked in 12 hours time. What the video doesn't show, which was clarified in the accompanying article, is a counter rise of 2-3 hours after removing the dough from the container.

Im not sure if my oven will get hot enough though, as 500F is 260C and I think mine tops out at 220C.

Anyone tried this?

https://youtu.be/13Ah9ES2yTU

In my last batch I used 75g of yoghurt plus 125g water in place of the 200g milk. Seemed to work ok.