Originally Posted by bakechef
You'll also want a very wet dough, like a ciabatta and the no knead recipe, that and time.
When shaping the bread you'll want to be gentle so as not to pop all of those bubbles made by the long fermentation.
This was my first attempt at the NY Times no knead bread, it is an awesome and ridiculously simple recipe.
YUM!! (Did you add eggs? The bread looks a bit yellow but it could be the lighting or my eyes
I didn't shape mine, just plopped it into an oval casserole dish and covered it.
I though it got it's shaped from the pot etc. it was placed in. I thought it would just spread and be a flat wide loaf if it wasn't in a pot.
I just ran across a recipe where the dough was shaped and cooked on a hot pizza stone. It looked wonderful. I am going to try it next time.
Do I need to add any additional flour if I just want to place it on a stone?
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