NYT No-Knead Bread
I'm writing because I need some advice on bread baking... I decided to
give the famous NYT No Knead bread a go...
I followed the online video instructions :
3 cups bread flour
1/4 tsp yeast
1 1/4 tsp salt
1 1/2 cups water
Mix it all around into a dough making sure everything was hydrated,
covered with plastic wrap and left it alone for about 19-20 hours.
I don't have a cast iron pot so I used a chinese claypot instead,
preheated it on top of my baking stone at 225C (max/ 437F) for 1 hour.
I did the folding of dough and so very carefully transferred the dough
into the pot. Baked with the lid closed for 30 minutes and removed lid
and baked for another 17 minutes.
It looked GREAT and I was so excited! then I sliced it to check. I
think I almost had it perfect - I had the beautiful large holes from
the gluten formation but it was a bit doughy wet inside not light and
dry. I've enclosed 2 pictures of it so you have an idea what I am
So I am wondering what went wrong? Was my dough too wet? or did I not
bake it long enough??