April 29, 2018 - 10:09am
Is your no knead bread texture a bit moist-rubbery?
My relatively small experience with no knead bread is that its appearance is almost always quite nice, but I find that the texture is too moist and somewhat rubbery. I use AP flour (12% protein).
Do you also see this with your no knead bread? What should one do to avoid it?
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Yeah. when I was making no-knead bread often, I almost always had that issue. (dense moist crumb, more of a play dough texture than bread?) I might be wrong, but I think it might just be the nature of the beast with no-knead.
How long, though, are you letting your bread cool? If not longer than 2 hours minimum you will more likely see that texture.
In my experience no knead bread can turn out great. I have been using this technique more and more. The breads can be light, airy, and have a very open crumb. Tells us more about your procedures. What recipe/formula are you using? Pictures are always great and can provide visual clues for us to evaluate.
When you mention moist and rubbery I think super high gluten, but @ 12% I don’t think that is the case. Love mentioned slicing the bread too early. That could be your problem. I often wait until the following day to slice. IMO, breads, especially sourdough, often pickup more flavor given a little time.
More details may help.
Dan
Thank you for the replies. I used a number of different recipes some of which I found on YouTube. The latest one which is what prompted me to post here for advice is one on YouTube by "Jenny can cook" titled Faster No Knead Bread.
I would love to get no knead bread to work, as it would be nice to have a least-effort way to bake good bread when free time is short.
It's true that I don't wait until the bread is completely cool before I cut it, but then again, who has the strength of character to do so? ;)