NYT No Knead Bread questions from a rookie...
When I use plastic wrap to cover my dough filled bowl during the initial rise, a few hours into fermentation the gases collect resulting in a plastic wrap "dome." Should I release the trapped gas? Is this intentional for recipes with extended initial rises? Does it prevent/promote the dough from rising properly?
Secondly, I have made about 5 loaves using the NKB method and have never achieved the famous "crackling" noise during cooling that I have read so much about on these forums. Am I doing something wrong? For now, I am strictly adhering to the original recipe and methods from the NYT article and coordinating NYT video.
Please share your wisdom with this novice. Thanks.