One thing is certain, experimenting with bread keeps me humble. Just about the time I think I have a new method mastered I decide to fiddle with it. So it went with the Artisan
Style No Knead bread I previously blogged about.
Rather than using my smaller round Le Creuset pan, which I have used, preheated and not oiled, I went for the big boy, my oval Le Creuset. I watched a video where the pan is
not pre-heated, the dough rises in an oiled Le Creuset, placed in the oven and baked.
I pulled my loaf out of the oven and it smelled and looked wonderful. I flipped the pan over to dump it out and it was stuck. I mean really stuck. I couldn't budge it. Out
came the knife to run around the edge of the hot loaf - again, inverting the pan didn't budge it.
I again, more forcefully, I ran a bigger and better knife around the edge - tried again and again the loaf didn't budge.
This thing was glued to the pan. Banging resulted in a mass of crisp crumbs but nothing else.
Sitting back and assessing the situation I decided to attack this loaf with a wooden spatula. I inserted the spatula along the side and used it like a lever to lift the loaf.
All of a sudden I heard a whooshing sound, crackling and popping galore and the loaf lifted right out.
I waited the required 20 minutes to cool and then attacked my rather beat up loaf with a serrated bread knife.
Imagine my surprise to find a hollow loaf!
Oh well - you can't win them all!