Bread question.....

[Lugnut]

Last edited Fri Jan 27, 2012, 02:34 AM - Edit history (1)

I made my first loaf of no-knead bread today. It was really easy to make and it turned out very nicely. The crust is crunchy and the center is soft. It looks like I knew what I was doing when the truth is I had no clue! I had no idea how much dough I'd have to work with or what size pot to bake it in but I took a chance with my big LeCrueset dutch oven. It was a lot of pot for the amount of dough I had but it worked. I probably could've used the smaller dutch oven I have but I was afraid it was too small.

Here is my question. I have an oblong Pampered Chef glazed clay baker that's large enough to accomodate the amount of dough my recipe is producing. Do you C&B bread makers think it would work for this bread even though it's glazed clay?

On edit:

Thank you all for your valuable input. You guys are the best!

[OffWithTheirHeads]

1. Absolutly!

[HopeHoops]

2. Sounds like it's worth a try. Baking is like science. If it fucks up, you have a negative test case

[NMDemDist2]

3. if it can take the heat

i'd be concerned if clay can take the high heat that the no knead needs especially since you pre heat the vessel with the oven

i'd check the manufacturer's website, I've heard of corning and pyrex exploding when used for bread

[Lugnut]

7. That was one of my concerns.

I can check with my friend who's the Pampered Chef rep I got it from.

[NMDemDist2]

9. since you have the dutch ovens already i'm not sure i'd take the chance

better safe than sorry......

[Lugnut]

11. I don't want to kill my clay baker.

And I do have two sizes of LeCrueset dutch ovens that are indestructible. I'm thinking I should just stick to the cast iron and not flirt with potential disaster.

[cbayer]

4. Does it have a cover?

[Lugnut]

6. Yes it does.

I use it mostly for roasting a whole chicken.

[cbayer]

8. One of the most important things about this no-knead recipe is that you

basically steam the loaf for the first 30 minutes.

If the vessel can be pre-heated and will maintain the steam when you put the dough in, I can't see any reason why it wouldn't work.

[Lucinda]

5. If it is a lidded baker I would use it with parchment paper

to prevent sticking. If it doesn't have a lid I would stick with a dutch oven or a stock pot because you need the steam a lidded system provides.

[Warpy]

10. Sure, why the hell not?

They recommend Pyrex Dutch ovens, so there is no reason glazed ceramic would be out. You might want to lower the oven temperature a hair, but see how the first batch works out before you do even that much.

[Blues Heron]

13. I'd be concerned about cracking

when the relatively cool dough hits that hot ceramic. I've had pizza stones do just that.

[Lugnut]

14. That was my concern.

Since I have two different sized LeCrueset dutch ovens I'll use one of those.