March 10, 2011 - 10:54am
Overproof Question
Is no knead bread considered over proofing? It seems that the length of time it takes and that some recipes call for a room temp initial rise that well exceeds a normal breads rise time. Whats the exception to the rule with no knead vs kneaded bread?
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But you also have to consider the usually tiny amounts of yeast that most of the long, room temperature formulas start with.
A quarter teaspoon or so of yeast to a pound or so of flour, as compared to sometimes 2 tsp or more for traditional kneaded recipes.
These no kneads are not exactly new concepts any more. The science is basically sound. Failures can usually be traced back to errors and misjudgements in execution.
Ok I see your point about that thank you for the reply.