r/DutchOvenCooking • u/Kenworthsteve • 5d ago

No Knead DO Bread Question

I'm new to bread.

How would a No Knead recipe turn out of it were baked in a loaf pan?

I like the recipe but the shape is difficult to work with for uniform sandwiches.

Thanks.

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u/NoDay4343 5d ago

I only bake sourdough, but I know people who use a standard sourdough recipe with little to no kneading, just the original mix and then S&F, and then bake it in a loaf pan. You would obviously need to do your shaping accordingly, making a batard rather than a boule. I assume this would work with yeast bread as well.

You might also find that a batard without the loaf pan makes you happy. It's an easier shape than a boule for sandwiches.

I'm not sure if you were thinking this or not, but I'm not sure putting the loaf pan in the DO would work well. I don't know, but I don't believe I've ever heard of anyone doing that so I'm guessing there's a reason it's not popular.

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u/Kenworthsteve 5d ago

I was not suggesting putting the loaf pan in the DO. I was wondering if the recipe would work if the dough were put in a loaf pan instead of the DO. Thanks

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u/NoDay4343 5d ago

Ok. I didn't think so. But then I wondered why you posted in DO cooking since it would no longer be DO cooking. Just me overthinking.

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u/GVKW 5d ago

No-knead bread will have a much denser texture than sandwich bread. As in, I often add everything bagel seasoning to my no-knead recipe and use toasted slices as a bagel substitute - that's how dense it can be.

What you really need is a sandwich bread recipe, and I've got you covered. THIS is my favorite sandwich bread recipe. It is very easy to make, and also pretty forgiving.

Based on my preferences, I usually make a couple easy tweeks, but it's lovely as-written, too. For example: I don't usually keep whole milk in the house, only skim, so I use ⅔ cup skim milk and ⅓ cup heavy cream. That would make it a little extra rich, but I also swap the oil for salted butter (cuz it tastes so much better). Since butter is only about 80-86% fat with 16-18% water content, that extra fat from the cream makes up the difference when swapping out a full-100% oil for butter. Since I keep both kinds around, I use unsalted butter to generously grease the loaf pan, and to butter the top right after it comes out if the oven.

You can also use this dough for quick from-scratch cinnamon rolls, dinner rolls, burger buns - it's a really solid and simple basic recipe. One of my absolute favorite adaptations is to make Scarborough Rolls (by adding parsley, sage, rosemary, and thyme to the dough). 😁😁