As a relatively new baker, I have been making no knead breads in my dutch oven with great success each time (actually beyond my wildest dreams... we no longer buy bread). If this helps others: I place dough on parchment sprinkled with cornmeal for final rest and place the whole thing in the heated pot, no greasing the pot, then remove lid AND parchment for the last 10 minutes of baking. To prevent overdone bottom of loaf, I put a baking sheet in the bottom of the oven.

My question - why are all the Dutch Oven recipes and comments about no-knead doughs? Will this work for kneaded doughs? While I like to experiment, I'm hesitant to use the Dutch Oven technique with a kneaded dough (and some of my recipes include beer or milk and honey ) that has taken many hours of work and rising (often 18 hours to rise) in case this is definitely not a recommended technique. Is there a reason it would not be recommended for kneaded dough?

• Reply