No Knead & No Oven Bread – cooked in a thermal cooker.

Dave Knowles  has posted a great No Knead bread recipe for the thermal cooker on his thethermalcook blog. You should take a look!

No Knead & No Oven Bread – cooked in a thermal cooker.


This recipe is adapted from the now famous no knead bread recipe developed by Jim Lahey of Sullivan Street Bakery, Manhattan.

It was first published in the New York Times in November 2006 and has become one of the most talked about recipe on the Internet.

THE INGREDIENTS:

  • 1½ cups of bread flour.
  • 1 to 1½ tsp of salt (depending on your taste).
  • ⅛ tsp of instant dried yeast.
  • 1 cup of tepid water.

You also will need a tin to bake the bread in that will fit into the inner pot of the thermal cooker. A round cake tin will do fine. This tin needs to be greased.

THE METHOD:

  1. Mix all the dried ingredients together in a bowl before mixing in the water. You don’t need to beat.
  2. Cover the bowl with cling film. Leave it in a warm place for around 12 hours.
  3. Sprinkle a good layer of flour onto a piece of parchment paper and flour your hands well before scooping the dough out of the bowl and putting it onto the parchment paper.
  4. Spread the dough out a bit and simply fold the dough sides over each other. Then fold the bottom to the top.
  5. Turn the dough over and shape it gently so it fits in the tin before placing it on a trivet in the inner pot and putting the lid on.
  6. Put the inner pot into the outer pot. Shut the lid and leave for 2 hours to rise again.
  7. After two hours remove the inner pot.
  8. Remove the tin from the inner pot and make sure it has risen before covering it with either recycled aluminium foil (Eco care or similar) or baking parchment paper. Remember to make a handle to lift it out once cooked.
  9. Put it back into the inner pot and fill with hot water to come ¾ up the side of the pan before putting on a heat source and bringing it to the boil.
  10. Once boiling turn down to a simmer for 20 minutes.
    Put the lid on the inner pot and put the pot into the outer pot for 2 hours.
  11. When cooked remove and turn out onto a rack to cool.

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4 Responses to “No Knead & No Oven Bread – cooked in a thermal cooker.”

  1. Rebecca Lee Says:

    Dear Dave,
    I just bought a Lady Star Thermal Cooking stockpot made in Japan. It is really good, this one is slightly different as the inner pot’s base has a thick ring which will absorb the heat form the fire. But it will take a bit longer to boil. After the pork soup is boiling, I let it boil over med fire for another 5 mins. then put it into the external pot and close tight for 1-2 hrs . Sometimes with beans, brown rice which were soaked for 2 hrs put it in a bowl, place on the tall stand and all will be cooked at the same time with my soup . Steam pork needs 30 to 45 mins but in this pot, only 5 mins after boiling. Every one should buy 1 of this pot ! It is really good. Too bad that my set has no recipes given. So I entered to your website and checked for the recipe. Thanks for teaching us how to use this marvelous pot with great recipes.

  2. Jonathan TE Says:

    Hi, this looks great and it opens up a world of opportunities to learn that an insulation cooker can be used for things like bread. The trick: I’m coming up empty handed after a (quick, I admit) online search for water-tight tins like that in the photo at top. Does anyone know of a source for them in the US?

    • thermalcooker Says:

      Search for “tiffin container” or “stainless steel food carrier” or “stainless steel lunch bowl”
      A website shop to look at is: happytiffin.com

      The tiffin is food container used in India so you might find a local source if you can find an ethnic Indian grocery store or market.

      A manfucaturer in India is Vinodsteel


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