The Fresh Loaf

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No Knead Bread problems

mclean08's picture
mclean08

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.

 

Abe's picture
Abe

Seems to point to a high protein flour being used. For a more soft crumb you'll want something in the range of 11.5 - 12.5% protein. The stronger the gluten the more rubbery it can become. Do the recipes advise on the flour they're using? 

Ming's picture
Ming

Are you talking about sourdough bread? I find that my sourdough bread would have a chewyer (more rubbery?) crumb than my bread with using instant yeast but my sourdough bread baking experience was only a few months old so perhaps I don't know what I am talking here. 

mclean08's picture
mclean08

Thanks Abe, Yes I do use high protein flour, so that could be my problem. I'll try with a lower protein flour.

Abe's picture
Abe

Lower protein flours often need less water so you may need to lower the hydration. It still needs to be well hydrated for no knead to work so try to get the same feel for the final dough which might mean holding back some water. Sourdoughs can be more chewy than their commercial yeasted counterparts but doesn't have to be rubbery. To get a nice soft loaf one can also add oil and milk etc but that's not done for no knead which only uses flour, water, salt and time.