Checked out this book on a recommendation. Been fooling around with the recipes for a few weeks now.
The basic premise involves making about four pounds of wet dough, and after the initial rise you store it in the fridge and use a pound at a time, forming your boule and letting it rise for about 20-40 minutes before popping in the oven using the stone and steam method.
The results are quite good, and it does make it possible to have fresh bread on hand when desired with very little effort on baking day. There have been other no-knead recipes around, and I take it that make ahead dough isn't exactly a brand spanking new concept, so I'd say some of the claims in the book about being a profoundly new approach are a little overblown.
I've done the NYT no-knead in the dutch oven before, and although the results were good my dutch oven is a tad on the large size to be slinging around when it's heated to 450 degrees.
Anybody else using this method?
The basic premise involves making about four pounds of wet dough, and after the initial rise you store it in the fridge and use a pound at a time, forming your boule and letting it rise for about 20-40 minutes before popping in the oven using the stone and steam method.
The results are quite good, and it does make it possible to have fresh bread on hand when desired with very little effort on baking day. There have been other no-knead recipes around, and I take it that make ahead dough isn't exactly a brand spanking new concept, so I'd say some of the claims in the book about being a profoundly new approach are a little overblown.
I've done the NYT no-knead in the dutch oven before, and although the results were good my dutch oven is a tad on the large size to be slinging around when it's heated to 450 degrees.
Anybody else using this method?