The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My 1st no-knead

Nomadcruiser53's picture

My 1st no-knead

Made my 1st no-knead bread today. Wow. I had low expectations, but I love it. I let it rise for 20 Hrs plus 2 Hrs more after the fold.

It came out great (for me) and tastes wonderful. Nice crisp crust highlighted with a little cornmeal. I'll be doing this one for awhile. I'm hooked. Dave


JoeV's picture

Congratulations. That's a beautiful loaf of bread, and I know what you mean about being delicious. Next time add something to the dough like some Italian herbs and spices, or some seeds and nuts. There is a lot you can do with that basic recipe, and is limited only by your creativity.

althetrainer's picture

Wow that's looks very delicious.  Congratulations!

AllenCohn's picture

Looks great.

Next time try letting it rise for12-15 might like it better.

San Francisco

Jw's picture

Allen, why would it taste better? Does the taste degrade too much at 20 hours? I have not noticed that (I let it rise in the fridge and use it after 2-3 days).


AllenCohn's picture

With the 20 hour bulk fermentation I would be concerned with

  1. Loss of dough strength because of excess enzymatic degradation of the proteins
  2. Loss of proof rise and sweet taste because so much of the sugars have been consumed during the long bulk fermentation
  3. Excess alcohol taste

I thought I detected those when I tried a super long bulk fermentation...and most recipes also recommend the shorter time, so I suspect they had the same experience.


summerbaker's picture

No-knead was one of the first breads that got me hooked on baking and back then I wasn't as "scientific" about my methods.  I used to leave the dough in the fridge for days, sometimes up to a week.  It still came out fine to me.  I didn't ever taste any alchohol in my bread.  I would think that any alchohol would evaporate ih the oven (just a guess).  Anyhow, now sometimes I leave white dough in the fridge on purpose because I have noticed that it develops flavor in breads such as baguettes and pizza crust.  I'm sure that there is a limit, but in my experience that limit isn't reached within a week.  Just my opinion.


Nomadcruiser53's picture

Good to know. I think waffles and pizza crust are on the soon to do list.

SylviaH's picture

Your hooked on bread baking now!  Happy baking!