I'm trying out one of the no knead bread recipes...it won't let me put a link in yet ... google "no knead bread" if you'd like to see what I'm talking about.
They use a cast iron dutch oven or pyrex container I think - both deep enough for bread to rise and both with covers. The pot they cook the bread in has been heated in the oven for like 30 minutes before dough goes in...they say it needs to be super hot ... then dough in, cover, put in oven at 500 for 30 minutes...then cover off and in for another 15-20 mins to give top a good browning.
So - here's my issue...I assumed I'd cook this bread in our crockpot insert and lid ... my wife has other ideas...she says no. Seems like the crockpot would withstand those temps. I went to a local kitchen place and could not believe how expensive stuff is...
Do you think the pot/vessel has to be thick like a cast iron pot or similar pot? Think my crockpot would work? My backup plan right now is to try to use a turkey roasting pan. It's very thin...I don't know if the requirement is for it to be big and have a lid .. .or if it needs to be thick also to retain heat..??...
Any ideas? I have some pyrex casserole dishes with lids...but nothing big enough to make a big loaf of bread I think...maybe break it down into a few smaller loafs ..??
Any ideas/advice welcome...
Thank you!!!!!!!!!!!!
ER
They use a cast iron dutch oven or pyrex container I think - both deep enough for bread to rise and both with covers. The pot they cook the bread in has been heated in the oven for like 30 minutes before dough goes in...they say it needs to be super hot ... then dough in, cover, put in oven at 500 for 30 minutes...then cover off and in for another 15-20 mins to give top a good browning.
So - here's my issue...I assumed I'd cook this bread in our crockpot insert and lid ... my wife has other ideas...she says no. Seems like the crockpot would withstand those temps. I went to a local kitchen place and could not believe how expensive stuff is...
Do you think the pot/vessel has to be thick like a cast iron pot or similar pot? Think my crockpot would work? My backup plan right now is to try to use a turkey roasting pan. It's very thin...I don't know if the requirement is for it to be big and have a lid .. .or if it needs to be thick also to retain heat..??...
Any ideas? I have some pyrex casserole dishes with lids...but nothing big enough to make a big loaf of bread I think...maybe break it down into a few smaller loafs ..??
Any ideas/advice welcome...
Thank you!!!!!!!!!!!!
ER