2 quart donabe pot and no-knead bread method

Cafe Society
1

Hey all,

I’m interested in trying out the no-knead bread method, but the only thing I have that’s remotely close to what the recipe calls for to bake in (outside of my giant stockpot) is a 2 quart ceramic donabe pot. Since the minimum required space mentioned was 4 quarts, I was thinking of halving the recipe and seeing how it goes.

For those with no-knead method experience, do you have any tips for me? I was planning on using the Mark Bittman recipe from 2006, but halving the ingredients so that I’m not dealing with an overly large bread monster in a too-small pot.

Also, does this method take well to adding in herbs and other stuff, like garlic? One of my favorite ways to jazz up kneaded bread is to roll minced garlic and herbs into the bread before I do final shaping and pop it in the oven.

2

Just looking at it, seems doable to me. I’ve read you can use just about any container as long as it’s big enough, even a big clay flowerpot, and you can use heavy aluminum foil for a lid. That’s what makes the wonderful crust, enclosing the dough. I’ve used an old enamel roasting pan with lid I bought at a thrift store. Go ahead and try it, it’s only flour/yeast/water! (I never mixed in anything, but judging by the $5 designer loaves I’ve seen full of cheese, olives, and dried fruits, it sounds doable, too.)