Everyone's got a version of no knead. This is mine. I'll annotate the images later.
(@tokatefromkate @twixlen @feedmybeast - next class?)
this pan from Amazon, it's perfect for this 2 lb loaf. This pan is being used instead of the more pricey Baparoma steam pan and will work better.
So why is this different than anything else out there?
1. Ruhlman commented somewhere the beauty of Lahey's kneadless method wasn't the no knead, it was the cooking method. A bread encapsulated in a pan using the moisture released from the bread itself as a self regulating bit of steam to get the surface gelatinized and browned. I'm not sure where I read this, but the pan need not be preheated nor must it be cast iron. A preheated cast iron pan is not the safest system either. So, this method is a hybrid of all things convenient: no knead, no preheating, no cast iron.
2. The number of large loaves I'm going to make is next. A small fraction of the grain bill, ca. 10%, of whole wheat tightens up the dough immensely. It's really interesting. I can't wait to try other additions: more shortening, herbs, cheese, crazy stuff. I'm really letting my hair down on this.