I just made Jim Lahey's no-knead bread for the first time, according to the directions in the Genius Recipes cookbook, and the loaf stuck to the bottom of my pot. Anyone else had this problem, or have any ideas where I might have gone wrong?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cornmeal or parchment always works for me.
I use a parchment sling in the pot. Use it to lower your dough into the pot, and to pull it out.
Hi Jesi, Some people put their bread on parchment paper before putting the dough in the dutch oven or lodge combo cooker. Also, did you use a dutch oven? I can't speak for standard stock pots or other containers. Finally, I personally think that Cooks illustrated had a WAY better version that Jim's. They added a tiny bit of dark lager and vinegar to give that loaf a bit more flavor. In my opinion, Jim lahey's bread is decent, but a little bland. Good luck!
I have made it in a dutch oven with the parchment option but I had equally good results in just a cast iron skillet. No lid required.
Please enter a valid email address.
Well played. You deserve a cookie.
There's so much more to British food than fish & chips.
Feast Your Way Around Great Britain
Bacon-y Braised Peanuts
The Greatest Hits
How I Cook Healthfully & on Budget
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.