April 1, 2014 - 10:07am
no knead bread question
I am trying the no knead bread as directed by the originator (Lacey in Staten Island), it looks like he just left the bread dough overnight (12 hours) uncovered unrefrigerated according to NYTimes video on Youtube, so that's what I did, next morning (this morning it had risen, but had a crust (dried dough shell), is that normal?, also seemed loose so it looks like it will be sort of flat, any help appreciated, I have some starters going, not ready so experimenting with seeing if I can get a decent yeast bread
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You need to keep it in a food storer with a lid - that's what I do to prevent a crust as you describe:
http://nobreadisanisland.blogspot.co.uk/2010/04/basic-loaf-of-bread.html
Look for method C.
The dough just needs a bit of folding and flattening to tighten it up, shape into your required form, then put to prove. Each time you do this, use the results as a marker and tweak your methods/proportions accordingly. It's a good idea to take notes! :)
thanks, I figured an airtight covering would be the answer, although as I found the 2 parts flour 1 part water seemed loose, the newer recipe is even more water at 10:7 ratio opposed to the 2:1, but it did say to knead ih flour as needed
DON'T add more flour. The dough is supposed to be wet and soft. If you want it tighter, fold it a few times in the bowl during the 12 -18 hour rise, as suggested in the first comment.. It will gain strength without adding flour. If you look at the illustrations in Jim Lahey's book, his dough is really soft.
When I make my version of Jim Lahey's No Knead bread, I find it to be a gooey mess, however the bread turns out to be rather delightful. I leave it on the counter for 12 to 18 hours, but covered so it doesn't dry out (and I'm concerned about airborne cooties making a home in my dough).
thanks, I got one to come out and did get those air hole pockets and a bit lighter in density, so I'm heading in the right direction, I slightly burnt the bottom but have a 9" pizza stone coming for the bottom of the dutch oven, the dutch oven is the correct method, right, or are some just using a pan, what temps are best?
thanks loafer thirteen, makes good sense and goes with other bits I've read, what do you think of spritzing with a water spray to create a steamy environment within the pot? Do you think going the full 18 hours over the minimum 12 develops characteristics in the dough, like less density, better rise, better and bigger air holes, maybe a bit of sour taste?
Because he deserves the credit, it is Jim Lahey of Sullivan Street Bakery, NYC, who introduced the concept of no-knead bread to the public. The New York Times featured an article by Mark Bittman explaining the process, and the rest is history.
Here's a link to Lahey's website which you may find helpful: http://www.sullivanstreetbakery.com/recipes
yes, I have a nice stainless steel bowl and I saw no reason to transfer it from that for the 12 to 18 hour sit time, the plastic wrap doesn't cling that well, I settled on a large heavy plate, it's perfect