Question regarding no-knead bread

C

cheezz

Well-known member
My friend made this bread from Steamy Kitchen and although it looked gorgeous, it hardly rose and was too dense. Now, the directions say to let rise 12-20 hours, shape, then a 2-hour rest to double in size.

She let it rise 20 hours, shaped, and rest 3 hours. She let it go longer because it wasn't rising much.

The date on the yeast was good - is the result because she let it rise too long? Is that possible? Does it begin to deflate at some point? The crust was wonderful so she wants to try it again.

Also, she used bread flour but saw another recipe that uses regular flour. What will be the difference with regular flour?

http://steamykitchen.com/168-no-knead-bread-revisited.html

 
The original recipe doesn't specify warm water--my guess is: too warm, and it killed the yeast...

I think I would go with the original 2006 recipe...

 
Find out the size of the pot- Bittman's bread came out much taller 'cause he used a much smaller pot

 
Did it rise the first time, over the 20-hour period? If it did not, then perhaps the yeast was not

viable or as Erin suggests, the water was too hot. If it rose overnight but then didn't rise the second time I'm stumped. It does deflate at some point if it rises too high but you say it wasn't rising much in the first place.

Yeast can die out if it is not stored properly, even if the date is not past. It should be refrigerated or frozen once it is opened.

I use a very large cast-iron pot because that's what I have and it comes out fine, maybe a little wider and shallower but not dense at all. (I don't like using my expensive Le Creuset pan because it seemed to discolor it.)

 
I know she said next time she will try her smaller 5.5 qt Le Creuset, so she must've used a big pan

 
I really want to make this bread. I am yeast challenged, but this has been on my list of things to

try. Thanks for the link. It has inspired me to move it up on my list.... I went to a party in Sept, and one of the guests, who I had never met before brought beautiful loaves. There were about 15 of us in the room, all giving accolades and enjoying the bread. I felt so smart that I knew this recipe. His bread tasted wonderful. It had holes like Barbara described. He also did a cheese version. He was appreciative that I knew the recipe and we then talked pots... dh just laughed....

 
Here's photos from my original test back in 2006. Worked fine.

The only things I've done differently is add more salt than the original recipe and then use a piece of parchment paper and a pie pan to shape and rise the last 2 hours. Then I pick up the parchment and put it & dough directly into the pot.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/DSC01082.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/DSC01085.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyns%20Minutia/DSC01084.jpg

Sylvia had some very good comments back then.

http://www.eat.at/swap/forum1/34724_I_can't_wait_to_try_this_no_knead_dough

 
Marilyn, yours looks so good! I see at the link you posted was my own disastrously failed attempt

 
Well, she tried a different recipe, proofed the yeast first, and shaped it into loaves

It was perfect until step 7 of the technique (see below) - gorgeous first rise and everything. But after the shaping it never rose again. She even left it overnight and baked it the next morning. They could be used for wmd's, they are solid like hockey pucks.
Really, bread shouldn't be this hard!
The yeast was good, so what happened?!!

Technique: http://www.thekitchn.com/basic-techniques-how-to-shape-97063

http://www.thekitchn.com/basic-baking-recipe-white-sandwich-bread-166588

 
Two recipes, two fails - both rose great on the first rise then failed on the second rise

The yeast was good - directions followed to the letter - fresh ingredients...any ideas?!

 
I'm kinda stumped. The recipe I've used called for a ridiculously small amount of yeast--I think

1/4 tsp. Normally a recipe for that much dough would call for a whole packet, around 2 tsp. If you used the larger amount and let it rise 20 hours you would have deflated fermented dough on your hands which wouldn't rise a second time. With the tiny amount it takes all night for the yeast to multiply to the point where it can even start to rise, so you get your 20-hour effect.

I'm sure your friend followed the recipe but if she was too generous with the yeast, or it was in too warm a place, it may have peaked too soon.

 
I assume the second is the "shaping" step. It's just a big old blob for the first 18 hours

Then a bit more flour is used to shape...this is where I found a pie pan helped, because it's still pretty "floppy" dough...certainly not dense like any other bread dough I've baked.

Layering a piece of parchment (bigger than the pie pan) allows you to pick up the whole floppy thing after the two hours and put it directly into the super-hot pot. I bring a mug of water to boil in the microwave, pull it out and put in the dough for this 2-hour stint. That's a trick I use all the time for second risings.

 
another microwave rising trick: if it's over your stove and has the stove light, keep it on and it

warms the microwave oven just enough for nice dough rising.

 
sweetie, you may not WANT this recipe to work. If you can't resist the warm bread at Macaroni Grill

you will be in SERIOUS TROUBLE when you can create warm crusty loaves with almost no effort.

I don't even allow myself to make this bread anymore.

 
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