Comments on: no-knead bread

By: Joy in DC

Joy in DC — Thu, 11 Mar 2010 16:41:01 +0000

I finally tried a wheat version, using 1.5c whole wheat flour and 1.5 white bread flour. The dough didn’t seem quite sticky enough upon mixing, so I added 1/8c to 1/4c more water to the mix (I was eyeballing it). Because of the day’s plans, the second rise was more like 3-4hrs (versus the 2hrs). The dough seemed harder to shape into a ball versus my previous white version (but I’ll have to try the white version again to pique my memory). While the bread wasn’t as light and airy on the inside as the white version, the crust was just as crispy. The wheat version works nicely as a sandwich bread, and has a fairly “wheaty” taste (which I like but many folks don’t).

I’d also be interested to try the America’s Test Kitchen version that uses beer to enhance flavor, perhaps even a darker beer. That may create a richer flavored wheat bread.

By: Rae

Rae — Sat, 06 Mar 2010 20:14:18 +0000

I’ve made this bread a few times now and have learned a little bit about how to adjust it to high-altitude baking. (I live in Denver, altitude here is 5280). I thought I would share in case there are other mountain-dwellers wanting to make this bread.

First, because water evaporates faster at higher altitudes, you will need more of it. 1 3/4 c. seems to work well here.

Second, yeast rises more (and faster) here because there is less air pressure, so you need to do something to retard the rise…cooler temperatures, slightly less yeast, slightly more salt, and/or creating more “pressure” on the dough during the second rise by using a damp towel are all potential answers.

Third, gluten is very important at altitude because it adds more structure to the bread and makes it less likely to over-rise and then fall flat. Don’t substitute all-purpose flour if you are making this bread at high altitude.

Finally, dry air plus increased evaporation tends to make the bread extra crusty, so if you don’t want to hurt your mouth, leave the lid on until the last 5-10 minutes of baking.

I hope that if there are any other mountain-dwellers contemplating this recipe, they find this information helpful. :)

By: Dancer who eats

Dancer who eats — Sun, 14 Feb 2010 18:04:17 +0000

Made this, FINALLY!! I served it with a baked goat cheese and tomato dip. I didn’t do all that towel and cornmeal stuff. Instead of of fifteen minute wait, I kneaded it for thirty seconds and let it rest two hours. So I crossed the no-knead bread with the almost no-knead bread from ATK. It was awesome except the temperature hovered at 208 degrees in the center of the bread and I wanted 210. But this concept has changed my life. Thanks!

By: deb

deb — Fri, 12 Feb 2010 16:01:41 +0000

Hi Joy — I always let bread cool completely. I try to avoid cutting into it until it is nearly room temperature and all of the ingredients are “settled”. But everyone around me who can smell the freshly-baked bread but are denied immediate access to it hate me for it. Understandably.

By: Joy in DC

Joy in DC — Fri, 12 Feb 2010 15:19:06 +0000

Hi there. I made this bread and it was puffy golden brown and tasty. I let mine do the first rise about 19-20ish hours, and that didn’t seem to hurt the outcome. My only thought is the cooling time. Both your version and Mark Bittman’s doesn’t note an amount of time to cool, while Jim Lahey’s version in his book (I flipped through it at the bookstore) says cool for an hour. I mention this because I felt like my bread was *slightly* gummy when cutting into it probably less than 20-30min after coming out of the oven. Granted, this bread was still awesome, but next time I make this, I’ll *try* to keep my fingers off the bread for an hour and report back. A half wheat version is also in my future. Thanks for sharing the recipe!

By: deb

deb — Fri, 29 Jan 2010 03:37:13 +0000

Hi Leisa — I briefly Googled and found a page that said in hot, humid weather the dough absorbs more flour. Does that sound like it could be part of the problem? Also, hm, since you live in an environment that’s almost too ideal for yeast growth, you might need less time than suggested to get the dough where you need it. It’s tough with this recipe because you go by times more than appearance (in most recipes the turning points in doughs are “when bubbling” or “when doubled” or “when almost doubled again” etc.) so it would be hard to say how much less time. Anyway, this is just me free-associating … see if you can find any boards online from avid bread bakers; surely someone lives in your area and can share your frustration.

By: leisa

leisa — Fri, 29 Jan 2010 03:12:37 +0000

deb
any tips on making this in Florida? Have made many times up north, but can not get a rise down south. Have tried 2 different yeast one which was in a jar, thinking the humidity in the envelopes would be the issue.
Thanks much

By: deb

deb — Sun, 24 Jan 2010 16:17:07 +0000

Elise — It might, but it is more likely to be the yeast at issue.

By: Elise

Elise — Sun, 24 Jan 2010 03:22:33 +0000

Dagnabit!! Could old flour cause this recipe to fail? I’ve made it twice — first time I followed the recipe exactly — second time after reading above comments, I added 1T of Bob’s Vital Wheat Gluten, a little sugar and a tad extra yeast. Both times the dough didn’t show bubbles after 18 hours, rose very little during the following 2 hours and looked beautiful but was very heavy and dense — no wonderful air pockets. I used a never opened bag of AP flour but it had been in my pantry for about 2 years. Does flour go bad?

By: Diana Barich

Diana Barich — Mon, 18 Jan 2010 20:39:30 +0000

This is the loaf I’ve been trying to make for 30+ years!! Couldn’t be happier with the recipe. Does anyone know how best to keep it? Will it keep in the refrigerator?
Most bread freezes very well, but I’m a little afraid to try, it’s so very good fresh.