What kind of bowl are you all using to bake it in and what kind of lid.It says a dutch oven but I see alot of bowls.

I need to actually try this and not just keep it as a permenant book mark.

I just use a big anodized aluminum pot. I used a covered casserole dish once. The important part is that it has to have a secure enough lid to let steam build up (but not so secure that it explodes). The preheated vessel and the steam create an "oven inside the oven".

thanks , I'll have to go shopping for something suitable.:thumbsup:

I mixed it in a plastic bowl, let it rise in that bowl, transferred it to floured wax paper to rise again, and then baked it in a pre-heated CorningWare casserole dish with a lid, like these sold by CorningWare.

The great thing about this is, at 11 at night you can suddenly realize that if you take 3 minutes to mix up a batch of dough right now, tomorrow you'll have bread.

:drool: :drool: :drool:
I'm such a sucker for freshly baked bread, and the aromas of it! Just a pity that I have nothing suitable to make such a simple yet scrumptious looking thing! I shall just have to go without. :sniff:
But I wonder if I can bully one of my mates into letting me try at her place....:right:

I made the bread!
 

I started it last night and planned it for baking at 4pm and ready to eat at 6pm with CHILI, yummmmm. It was a hit! The bread crust is very crunchy and the inside is deliciously tender. Very easy to make. When the recipe says to use a lot of flour for turing the dough out and folding, they MEAN it! I'd also suggest flouring your hands, too. I didn't use wax paper, I just used my countertop and turned a large mixing bowl over the top of it to rise again. Worked perfectly.
Sorry, no pictures...we ate it before I could get the camera out! :D
hh

Jack Bauer would have to wait five months to eat that bread!

But he could do it.

So. Just how stiff should the dough be when moving to paper? A baker I'm not. Looks like it needs about another cup of flour.

It shouldn't be stiff at all. See the bottom picture of the risen dough in post #14. Pretty floppy and sticky.

Also, I'd skip the paper and use a greased bowl covered with a towel or saran wrap instead. Or follow Hoof's suggestion to leave it on the counter and cover with a big bowl. The paper caused me too many troubles. No matter how much flour I used on the paper, it stuck to the dough.

Bread? No. A brick. I added too much flour, trying to get it to fold over and didn't let rise long enough last time. But I have a plan. No more folding or paper. 2 bowls, the last one before dump greased and lightly floured.





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That is a beautiful recipe you post here looks delicious. And I think I will try to bake it that one day.