>I realize that all taste is personal, but in comparison with breads
>made with a Poolish or pre-ferment, I don't think the no-knead
>recipe produces an interesting or complex taste. My taste expert, -
>namely my wife, - agrees.
So do I, and so does the other Mary F!
I think that people who are used to commercial bread would enjoy it
but it's not for me - and it takes more effort, not less, than any of
the breads I make normally because the timing isn't convenient.
>In Bittman's original article he said he would not buy a cloche
>because he avoids kitchen tools with only one use. Even though this
>is true, I would cast a strong vote in favor of the cloche.
>Stephen Blumm
I also agree with Stephen about a cloche. It's a great accessory for
bread-making. My first experience was with a fired-clay plant pot
(without a hole) which I soaked overnight and inverted over a small
amount of dough, the bread was divine!
Often one will see plant pots being recommended for baking bread but
it's always to make a novel shape, baking the bread as though the pot
was just another baking tin. That's fine if you want an odd shape but
it's certainly not the same as using one as a cloche.
When I'm camping I often make bread on my charcoal fire by putting
the dough on a skillet and upturning a stainless steel basin over it.
It's not as good as a clay pot but it's better than nothing. A 'Dutch
oven' would work too but I haven't one :-
Mary