Knead Not Sourdough

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I've spent too much of my life fussing over bread dough, so finding this recipe was very liberating.

I don't own a dutch oven (yet, but any similar sized pot with a tight fitting lid will be fine if it can go in the oven. I use an 8 quart stainless stockpot and it works great. What you're trying to do is contain the steam released from the dough, so the surface of the loaf remains moist well into the heating process.

I start by throwing a scoop (3/4 cup? each of rye flour and whole wheat flour in the mixing bowl, then fill out the remainder of the 17 1/2 ounces with white flour. I also go a little light on the salt. I imagine you could incorporate kalamata olives and make a killer olive loaf.

What I really look forward to is making this recipe while camping. Put the dry ingredients in a ziplock bag, hydrate with boiled then cooled water and eat bread fresh from the dutch oven the next day.

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Has anyone successfully (or even just passably made this without the dutch oven? I have wanted to make this since I came across the NYT's version but I can't really justify buying a dutch oven right now. I have been making a lot of bread by hand but the no knead stuff looks soooo yummy. If you tried anything else let me know how it turned out! Thanks!

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I was already using the recipe from The Sullivan Street Bakery with very good results but Alton has perfected the method! Weighing the flour makes all the difference! In answer to the question about using rosemary in the recipe, that's how I do it most of the time and its fantastic. Adding olives sounds like a good idea also. I have added garlic and it was alright, but I probably wouldn't make it that way again.

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This Bread is crunchy and chewy, I is make properly with measuring in weight. Another review says he didn't like how they Alton said it in weight, You can look online and convert the weight to cups and stuff. Also he said he couldn't review it when he write the review. This bread is awesome the only complaint I have is not making it faster. But good bread takes time / energy or a good mixer. I recommend this bread as I have made it several times and it comes out great every time.

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I was also intrigued by the origin of the method. I started making this bread a while ago after reading about it in the NYT and was curious about Alton Brown missing the fact that this recipe has spread all over the net after being popularized by Mark Bittman in 2006. But after some quick searches online, it seems that Alton Brown has the history right: this method is as old as the Dutch oven and the campfire. If you don?t believe me, go to Google Books and search for ?dutch oven bread? or something similar. I found a book from 2004 (two years before Lahey and Bittman popularized the recipe that explains the basics of the method as ?reminiscent of that baked outdoors by early American mountain sheepherders.? In any case, I?m grateful to all of them for making this method better known. It?s fantastic. If somebody knows more about the history of this method, please post!

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I made this bread - it is as great as everyone says it is. SO easy. So good. Does anyone know - if i were to add olives and rosemary to this bread - could i add it straight to the dough before the 19 hour waiting period, or would that mess with the yeast and rising ability? Or would I add it at the end - just before the oven?

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I have made this a few times now and each time someone new tries it they tell me it is the best bread they have ever eaten. I am not a bread maker so this is truly amazing.

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To answer the problem of conversion from weight to volume, I have found the following website very handy in converting all recipes. They are even specific in types of flour.
http://www.convert-me.com/en/convert/cooking
I hope it helps.

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I've baked it over coals and in the oven. Both times the bread came out perfectly.

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This is great bread.

But now I just can't stay out of the mix...

With all due respect, cooking should not be treated as chemistry! When one finally learns to put the measuring instruments away and use a "pinch of this," or a "dash of that," you're understanding of cooking will be measurably improved and quite a bit more fun! Grandma was right, and the only reason we have cookbooks today is because her children badgered her into measuring everything so they could write it down!

So, regarding the fellow who can't convert from weight to volume, shame on you. Buy a scale, by all means, but come on - this is bread, for crying out loud! Add enough flour to make a dough! This is NOT rocket science!