can you do NTY no knead bread in a pan? like an enameled or steel pan?

[NMDemDist2]

one of my co-workers loves the bread but needs a dutch oven and they are on a tight budget. I was wondering if a thinner pan with a metal lid would do the trick or is the thick cast iron necessary for the bread?

what do you guys suggest? thrift stores, heck stores of any kind, are scarce around here.......

[Tesha]

1. I don't use a pan in the oven

I line a pan (or a baguette pan or a deep smaller pan) with parchment for the second rise, heat my pizza stone to blazing then plop the dough and paper on the stone.
It tends to be flattish (like 4 inches instead of 6) but it's perfect bread.

[NMDemDist2]

4. i edited my post

the NYT no knead is the bread I was talking about, not truly the Ain5 recipe

[hippywife]

2. I use an 8 or 9 inch metal cake pan

with the dough on parchment paper and sit it on the broken pieces of my pizza stone. Works out just fine. The Ain5 just called for a stone and a peel but that never worked out for me. When my stone was intact, I used to just drop the bread on that with the parchment still under it.

If she can get a cheap terracotta tile, that should work for her, too.

:hi:

[NMDemDist2]

3. ooops, I gave her the NYT style in the dutch oven recipe

I have kinda modified the Ai5 and the NYT No Knead and do a hybrid thing

yup, that's me, Ms. Hollandaise, never met a recipe I couldn't 'improve'

:rofl:

[hippywife]

6. Well, in that case

I do as Phoebe suggested and use the round insert from my old croclpot with the heavy glass lid. I just did it this weekend and it worked great.

Ms. Hollandaise. :rofl:

[NMDemDist2]

13. thank Stinky for the Ms. Hollandaise and Mr. Ketchup monikers ROFL

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=4650&mesg_id=4689

[Phoebe Loosinhouse]

5. Container options for NYT bread

For the NYT - I use the insert casserole to my crock pot and it works great. You definitely do not need cast iron. I have made it in a corning casserole as well. And I have made it in a cast iron dutch oven (that actually turned out to be my personal least favorite). I think that enameled iron, cast iron, or high temp ceramic is what the NYT people recommend. It's all about what can stand up to the 450 degree oven. There are a SLEW of dutch oven and casseroley things out there that seem fine, but the handles on the sides and top won't stand up to the heat.

[NMDemDist2]

8. the insert? what kind of lid does it have?

that just doesn't compute in my world as my crock pot has a plastic lid :evilgrin:

but stoneware is a good option, thanks!

[Phoebe Loosinhouse]

9. Mine has a glass cover. nt

[Warpy]

7. It will work but the crust won't be quite as good

because the pan won't retain oven heat the way a cast iron Dutch oven will.

I've done it with a thinner pan in my solar oven. It's bread but the crust isn't as crisp and crackly.

It's bread. It's just not artisan bread, in other words.

[NMDemDist2]

12. that's what I was thinking too.....

is it snowing up there?

[Warpy]

14. It's just been flurries in the valley, thank goodness

but the mountains are all wrapped up in their white fur coats.

I'm just about to make potato soup. I finally bothered to turn the heat on Tuesday afternoon. The combination will get this place really toasty.

[NMDemDist2]

15. we haven't lit the furnace yet, but I'm baking today so we're toasty

and I still have a few of those convection heaters on the wall and one oil filled electric radiator so we should be good if we get some sunshine

the forecast has me thinking we may be lighting that furnace a few months early this year, we can usually hold out until late December......

[Warpy]

16. I'm munching cheesy pasta right now

but I've got the leeks and potatoes all cut and washed and ready to go.

It's snowing like hell, too, but it's not sticking to pavement. Looks kinda purty up in the trees.

[Paper Roses]

10. I'm new to the NYT recipe and have tried types two pans.

Cast iron dutch oven w/glass cover and enamel over cast iron. I like the enamel one better. Yesterday did the bread in an oval enamel/iron dutch oven and it came out just fine.

[NMDemDist2]

11. yes, see those are in my arsenal, but my friend doesn't own a dutch oven

so I'm hoping to give her some alternatives that maybe she already owns or can add for little $$$

:hi:

[Warpy]

17. The thin casserole she has will work just fine

if she's looking for something to eat and not to impress other people with.

That's what bread baking really comes down to, although if you've got the cast iron, that NYT crust is really neat.

[hippywife]

18. If there is a thrift store nearby

I would check it for an old crock pot with removable insert and heavy glass lid. $5, $10 or so, maybe? It really does work beautifully.

[NMDemDist2]

19. our thrift stores are the saddest things you ever saw

even the 'antique' shops are pitiful

:cry:

[housewolf]

20. You might suggest that she usse some parchement paper in the pan

So she can get it out without having to "hack" it out of the pan.

:hi:

[NMDemDist2]

21. i already did make the parchpaper suggestion

i put it in the recipe I gave her

hey you!! :hi:

[hippywife]

22. When I made this version last week

http://www.nytimes.com/2009/10/11/magazine/11food-t-001.html?_r=3&scp=1&sq=wheat%20bread&st=cse

I didn't use any parchment paper, didn't spray my crock pot insert. Just dumped it in there. When it was done, I turned it out on the rack without any effort at all. It just fell right out.

:hi:


P.S. Have you noticed that nothing else gets us all talking as much as baking bread? :rofl:

[Phoebe Loosinhouse]

23. I've never had a problem getting it out of the container

The cornmeal keeps it from sticking and the heat is so intense it forms a crisp crust that doesn't stick, at least that's how it's always worked for me. I guess we all have similar yet different experiences with our own little personal variations.