The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie Question on Lahey No Knead

ljh34481's picture
ljh34481

Newbie Question on Lahey No Knead

So new I don't know the definitions and have not received my first book yet.  Tried No Knead but exceeded the "prefermentation period"(?? right term??) which says 8-18 hours in my recipe - went about 24-26 hours.  The dough in the bottom of the bowl was very wet when I removed it .  Crust was beautiful, taste was okay but it had a very dense crumb in contrast to past attempts - could this be a result of the extra 6-8 hours?  Or ???

Thanks.

Larry

ehanner's picture
ehanner

Larry,

You do need to pay attention to the time for fermenting. You also should be aware that the temperature of the dough and fermenting ambient air will have a large impact on yeast activity. If the room air is much off 70F you should make a time correction. I would suggest at 78F your fermenting time might be as little as 12 hours where at 65F it could easily go for as long as 18-20 hours.

Eric