Tuesday, March 30, 2010

ariel's ... ogling over chef sam's bread, p. 2

do i really need to write anything? these came out beyond beautiful and so yummy, using the classic no knead recipe, which you can learn how to make here.

yumm -- i want more!




  1. I'm oogling. The pictures itself says a thousand words!

  2. I've never seen it made into a loaf shape like these - it's usually made in a covered pot. How did you get the crusty crust?

  3. Great question Ciao Chow Linda! I've been so busy with school, I haven't had a chance to write out all the steps, so I apologize for being vague.

    I stretch out the dough into those long cigar shapes, score them, powder them with flour, and then let them proof for a 45 min - hour. Meanwhile, I let my oven roar up to 500*F. I leave two cast-iron pots on the bottom of the oven and a cooking tray in the middle rack to get hot. After the dough has proofed, I scoot them onto the hot cooking tray. Then I pour boiling water into one of the hot cast-iron pots, creating tremendous steam. Close the door. Wait 40 seconds. Pour more boiling water into the other cast-iron pot. Do this maybe twice more. Then I just let the bread bake for about 20-30 minutes more.

    Hope that helps!

    Chef Sam