Has anyone used these baskets w/ Jim Lahey's No Knead Bread recipe? His recipe calls for baking in a Dutch oven, which I have done.... thank you!
1313591
I think it's definitely for a longer term recipe, I think I know the dutch over recipe and it's great, but you don't need one of these.
1313592
I have. Great baskets. Do not bake with these. It is only for rising purposes. It leaves great marks on the bread dough. Make sure you use plenty, and I mean plenty, of flour.
2035789
I'd be interested too! I've made two loaves of bread so far in my small Zojirushi (3 days old!) but both were kind of dense. If I make anything successfully, I'll post the recipe here. But if anyone has any to share, I'm definitely interested too.
966379
to Markmurto, have you adapted NuWave recipes to this oven? I have the Oyama arriving tomorrow, since it is non-halgen and supposedly short on recipes and all the cookbooks for this type oven are halogen inspred, I'm thinking I'll be "creatively adapting" all my regular cooking times/temps with this oven. I did not want halogen because of burnt/exploding bulb/burnt socket issues I've read with the halogens. Any answer from you (or others) is appreciated, thank you!
2076270
Its not really so much the wood fire or smoke that makes a wood fire pizza so great its the high heat from all angles that cooks the pizza super fast and creates the crispy thin crust that snaps and crunches almost like a cracker. Its also this process that makes baking fresh bread so wonderful and much better then a conventional oven. I would like to hear from anyone who has tried baking some bread in one of these. I would also like to know if there is any kind of a door you could put on it so you could turn it down really low and bake the bread. What a great idea though. I'm getting one.
2101266
When i started no-knead bread, I used the 7 qt dutch oven and it was fine, but now i use a 5qt. I prefer the 5qt, but may try a smaller one someday. Once the 7 qt was tied up on braise duty and made it happily in a Cuisinart 735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover
133678
No, you don't bake in the basket. A proofing basket is used for the second rise. You then flip the dough out of the basket, and bake it on a cookie sheet, a stone, or some other surface.
2283552
I've actually baked a loaf of bread as well as cookies, cinnamon rolls...it takes a while and you have to watch it as the tops could cook faster. But nothing some foil couldn't fix....keep the naked goods toward the back of the oven and you should be good
1745456
I have tried it only twice. Both times one loaf was OK (but not that great. The other loaf not good. I think with more practice and experimenting it might be OK. Just a guess. Until I have time to play more with it, I am sticking to the 2.5 lb Sweet Bread recipe (minus coconut) which always comes out perfectly.
798421
I just made a huge batch of thick oatmeal cookies and it worked great. I don't know about bread but I would not suggest it since it does not work with the dough hook, just the cookie paddles and wire whips.
2101268
I have the 5-quart Lodge Dutch oven and would say it's the ideal size for no-knead bread. I just made a loaf of the Lahey bread (using 3 cups flour) in it, and I wouldn't want any bigger pan for it. It turned out perfectly. Also, the 5-qt. Dutch oven is as heavy as I'd want to deal with removing from a hot oven. I think the 7-qt. would also work, but you don't really need one that big for making the bread recipe.
2172897
I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts in it as well. I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts... » Read More I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts in it as well. « Show Less
26585
I do 1 recipe of bread from Jim Lahey's "My bread" book. Flour the heck out of the basket, pour the dough in, let rise. then put it in preheated heavy pot with a cover. Actually you can get the recipe on line. You will produce a loaf comparable to any FINE bakery. I am guessing here, but, I'd guess it was made in Indonesia.Or of course, China. Best of luck !
2076697
I did and it was super easy. Used Alton's recipe and baked at 300F in the oven, flipping half way through cooking. Want another one of these!
1038956
Does anyone know where I can purchase a replacement basket? I lost mine and have been using papertowel squares... which isn't bad since I just throw them in the trash when I'm done, just would like to have the basket back.
832119
I have the 'regular' 5 quart Lodge dutch oven, but I can easily see how this would be much better. Currently I take the dutch oven out of a 500 degree oven and drop the dough into it. Generally, I miss 'dead center' and some of the dough lands against the side and turns black during baking. With this, the whole process could be done with the oven 'upside down'. Sliding the dough onto the lid, it should be a cinch to get it centered every time.
824382
Here from the Netherlands as well the same question? Where are the stainless steal pan baking machines? After having used up 2 teflon coated baking machine pans I have had it with exposing my family to hazarding materials in my bread.. How is it possible that no manufacturer has taken this market?
1405722
I'm pretty good at _watching_ how someone else is baking, so I asked her... :-) The reply was that these shot glasses are too small, but mainly they are long & narrow, which may pose a problem when you want to release whatever you bake in them. So, back to the original use - Cheers...