Hi folks,

I know that the topic has been discussed before, but I still don't get it. No-Knead (sourdough in this case, but I've tried the authentic recipe) just does not work for me!

I have pics and I would really appreaciate if you could give me feedback on my sourdough no-knead disaster. It has been quite frustrating since it is not the first time I fail, it is the 5th or 6th indeed (I lost count). It never worked! I keep seeing online beautiful pictures of fully risen loafes baked without effort, but in my case, unless I spend 10-15 minutes kneading the hell out of my dough, it just does not work!

So, here's my intuition:

1) The gluten did not develop. Maybe because this time the dough was not wet enough and I know that all flours have different absorbing power, but how the heck do you know if you have to throw all the ingredients at once?!

2) The second rise seem to be the real problem, since the first time it maybe even overfermented. Maybe my kitchen was to warm?!

Again, these are just random thoughts because every time a new problem arise. Ao any suggestion is appreciated! :-) I have more details in my blog post http://sickofood.blogspot.com/2010/10/no-knead-sourdough-bread-disaster.html [1]

Cheers,

Matilda

http://sickofood.blogspot.com/ [2]