No Knead Bread problems
I am seeking a bit of advice for baking no Knead bread.
Most of the recipes I have come across are pretty much the same, and couldn't be more simple, but every time I have tried it they never come out as described in the recipes. Specifically, instead of having a light and fluffy crumb, they always come out with a texture that is almost a bit rubber like. I have tried baking on an oven tray, a pizza stone and also in a Dutch oven, with the same result every time. I might add that any bread I make by traditional kneading comes out with an excellent crumb. One thing that puzzles me when I read the claims of a light fluffy crumb, is that if I do the same no knead recipe, but knead it, the dough rises to twice the height as it does with no kneading, and the crumb turns out fine. Surely, if the no knead dough doesn't rise as well, then the crumb must end up more dense?
Any advice would be appreciated.