The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trying No Knead Artisan Bread by Jim Lahey in Singapore

Hiscook's picture

Trying No Knead Artisan Bread by Jim Lahey in Singapore

Hi, I live in Singapore with tropical temperature. I am new to baking bread and just started on the No Knead Artisan Bread by Jim Lahey. This method calls for proofing in room temperature for 12 to 18 hours. But I realised my dough turns sour by then!

I am just wondering if any fellow Singaporeans or anyone living in tropical countries like mine, has tried the No Knead Bread by Jim Lahey, and I would like some tips from you.  Would I need to adjust the proofing time due to warm weather in Singapore? Is it necessary to get Gold Medal or Pilbury flour? So far I have only tried our local flour. I have tried my 7th attempts. I guess I have much much to improve on....and I am wondering if it has much to do with our tropical temperature and local flour.


ericreed's picture

I believe Lahey assumes a room temperature of 65-72 Fahrenheit. Warmer than that will speed things along. You can ferment it for less time. (Because he uses the long fermentation to help build gluten without kneading, it may be that shortening the time too much would mean too little gluten and you may need to do a gentle stretch and fold or two.) You can try reduces the amount of yeast or using colder water in the dough to slow things down as well. You might even put it in the refrigerator for a portion of the time.

Hiscook's picture

Thanks, I am trying it now to proof it in the fridge.  will let u know how it goes.

David Esq.'s picture
David Esq.

Remember that what is important is the dough temperature. And while the air is the most important factor, you can use cool or cold water and even refrigerate your flour. So that the final dough is cooler and the warmer room temps won't be a problem. 

nora sass's picture
nora sass

Hi, Im in Singapore too and had tried baking the Jim Lahey no knead bread couple of times having it proofed from 12 hrs or even unto 16 hrs with no difference to the taste or texture. And I had been using the normal plain AP or BF.  You should give it a try. Just simply follow the recipe accordingly and I am sure it will turn out just fine.  Good Luck and Happy Baking !!!!

Hiscook's picture

The first time I tried, I left the dough over night, and it smells sourish and really wet.  I kind of think it has overproof in Singapore weather. I am trying my second dough, proofing it in the refrigerator. I will let you know how it goes.

reveerie's picture

It comes out well even with changing flour type. The water proportion and temperature   is extremely important. You can check that too. Get water temp to 55F by adding ice water. Keep the dough in the coolest place you can. Start your bread in evening... that way it is less warm.

Good luck.

FlameRyder's picture

When I make this no-knead bread, I proof it two hours on the counter, here in CA, then move it to the refrigerator for two hours to 10 days, move to room temp 2 hours before shaping, let it rest 45 minutes and then bake.  I make this quite often as a sandwich loaf.



Hiscook's picture

I tried rising in the refrigerator recently. After mixing the dough, I put it in the refrigerator. Each day I check on the dough. I waited for 6 days...and it finally has bubbles on the surface, and I suppose it has fully proofed. However, when I took out to shape and do the 2nd proof, it did not rise much during the 2nd proof. And when baked, there wasn't oven spring either....I suspect it was overproofed. 

I think I will still with Artisan Bread in 5 min...which only requires me to proof the bread for 2 hours and then leave it in the refrigerator. I tried it with success. Now I am thinking of how I may make the crumb of the bread softer like a sandwich bread...I like the crusty out layer, and the crumb is too chewy for me...I am wondering if I can make the Tang Zhong method with Artisan Bread in 5 Min