I've been baking no-knead bread ever since the original recipe came out in the New York Times several years ago, so trust me when I tell you it is not recommended that you remove the baking vessel from the oven after you've just spent 30 minutes heating it. Do NOT remove it from the oven, just pour the dough (batter, really) into the baking vessel and then cover and bake. That way you don't lose the heat you just spent half an hour to achieve to heat the pan. Also, there's no need to shake the dough once it's in the pan, it'll spread by itself while baking. It's really a misnomer to call this a dough, because it really comes out as a batter. I agree with the other reviewer that it's impossible to form it into any kind of a ball 'cause it's just too sticky. And forget the step of placing it on a towel to raise. It's just messy and doesn't achieve anything more than if you just stir it and place it in a bowl and let it rise another 2 hours. That said, I would rate this a 4, only because I think the instructions are not the best way to make this bread.
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I've been baking no-knead bread ever since the original recipe came out in the New York Times...