I was wrong—well partly wrong! And I’m happy to say so, because it involves sharing some pleasant news.
|Clay Coyote Stoneware Pot & “Kneadkess” Boule|
Aside from the obvious aesthetic appeal of baking homemade bread in a hand-crafted pot, I found it produces a loaf with a really beautiful golden color and pleasing crispy crust. I was surprised to find that it is also a more efficient baker than most of the metal pots I’ve tried. While it’s usually necessary to remove the lid after about 50 minutes and allow the loaf to brown and bake a few minutes more uncovered in a metal pot, when I lifted off the lid the loaf was already well- browned, fully baked, and ready to remove from the oven.
With that incredible smell wafting up I could hardly wait to cut some slices! (They are nice served right in the pot.) The pot is also convenient for storing the bread once both are cooled or for reheating the boule again.
Makes 1 large loaf (about 2 pounds), 12 to 14 slices.Interested in whether “kneadless” bread is a passing fancy or here to stay–survey results here reveal some interesting answers