The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Sicilian Style Bread

dablues's picture

No Knead Sicilian Style Bread

I am doing this recipe and I just got the dough mixed.  It states after mixing the dough cover and let rise for 18 hours.  I should have thought of this earlier but the dough will be ready at 4:30AM.  After that shape, and let rise another hour and half.  Can this bread be made tonight instead of waiting 18 hours.  It calls for 1/4 tsp yeast which I used.  I have a doctors appointment tomorrow at 8 AM so I probably can't get back to this until tomorrow afternoon. 

I'm used to following instructions exactly as written but hopeing I can complete the bread tonight instead.  Thanks for any help you can give me.

dabrownman's picture

slow the process down to fit your schedule by putting the dough in the frige.  Take it out when you can get back to it and have enough time to fnish it.  Just figure about 15 hours of rise on the counter as you will get some rise n the fridge, instead of 18 on the counter - 1 hour will be warming up from the fridge. 

Happy baking

Alpana's picture

No knead bread time for bulk ferment is between 12 to 18 hours. The temperature assumed is 72F. So if your temp is around that you can shape your dough after 12 hours. I stay in temp around 85-90 F and my bulk ferment has a window period of 6 to 13 hours. So if you stay in hot climate, you can safely shape after 6 hours. If you are in a colder place, you can try to find a warm place of 85F (best if your oven can be set to it) or keep in oven with light on and speed up the process. But the hours are just a guideline. The dough should have almost tripled and the surface of the dough should look dark & bubbly. Overall, it is a very forgiving formula with a wide time range, so hopefully, you should manage in your time range. 

Alternatively, put the dough in fridge immediately. Take it out after your appointment tomorrow. It should have fully risen by then. Either bring it to room temp and proceed or shape straight out of fridge, if you are comfortable with it and wait longer for second proof.

Hope this helps. Happy baking!

SonyaBakes's picture

It's best to let rise the 12 hours on the counter and then refrigerate. I just did a no-knead dough from King Arthur flour and ran into the same problem. I called their baker's hotline and they told me that I can refrigerate after 12 to 18 hours. Take it out when you are ready to bake, let it warm up for about an hour, And then proceed with the recipe as usual. Meaning shaping, rising, and then baking. The reason for the counter rise is to develop flavor. The refrigeration slows down the process. i refrigerated my dough after 15 hours and proceeded with the warm up, shaped, and baked the next day. It came out perfect.

dablues's picture

Thanks for all the tips.  Everyone here is so helpful.  At least now i know what to do in case this happens again.