One of the reasons my no-knead bread recipe is so successful is the pot it’s baked in. The heavy cast iron traps heat and moisture like an old-world brick oven, causing the bread to develop great texture and a hard crust. To create the perfect baking environment, the pot must be preheated in a 425-475° oven for about a half hour. For whatever reason (fashion, I presume), all the manufacturers of dutch ovens seem to be mimicking Le Ceuset. And since Le Creuset uses a plastic handle that’s only rated to around 375°, so does everyone else. I removed the cheap, plastic handle and replaced it with a solid bronze drawer knob I had laying around the workshop. You can see it in the background here.

You know what all the ladies say; you’re not a real man until you’ve tricked out your overpriced, cast iron dutch oven. But if you one of those people who cares more about style than substance, you can pony up an additional $14 to Le Creuset for a stainless steel replacement knob that “can withstand any oven temperature.”

I know what you’re thinking; you’re finally making pretty good no-knead bread but it’s getting a little boring. You’re wondering if there’s a way you can add flavors to your bread without changing the cooking method. I wondered the same thing. I’ve had much success incorporating various liquids and solids into my bread while maintaining a crisp crust and a light, airy center. As you might expect, there was a pretty steep learning curve. I’ve listed some of my hard-learned lessons below. If you’re using a method similar to mine, then these tips and tricks will work for you too. Check out this asiago cheese loaf:

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As regular readers know, I’ve been experimenting with homemade bread for months now. In retrospect, I handicapped my learning process by adopting and abandoning several different methods and recipes before perfecting one. After initial success with a no-knead bread technique, I decided to stick with it. Over time, I incorporated techniques and suggestions from several sources and ended up with a pretty foolproof recipe.

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I’ve been baking bread at home for a while now with mixed results. This weekend, I finally made some very good bread:

I used the no-knead technique made famous by Mark Bittman and Jim Lahaney (video here), but I incorporated some tips from America’s Test Kitchen.

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As I recently mentioned, I’ve been trying to get better at making bread. I haven’t been having much luck. I think the kneading is the problem, so I decided to remove that step from the equation. I found this “no-knead ciabatta bread” video/recipe at the Food Wishes blog and decided it was right for me:

It seemed simple enough, so I gave it a try.

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