Tried that no-knead bread everyone raves about and got a brick instead

Left it on the counter for 18 hours like the recipe said but my kitchen was probably too cold at 60 degrees. Has anyone else had better luck with a longer rise time or just chucking the bowl near a radiator?

4 comments

4 Comments

ward.anna4d ago

Not sure why everyone acts like it's this huge tragedy if the first loaf comes out dense. Mine looked like a doorstop the first time, had it in a cold corner of my kitchen for almost 20 hours. Second try I just moved it closer to the fridge vent, tacked on a couple extra hours, and it turned out fine. People treat bread like brain surgery, it's flour and water.

hannahcraig4d ago

Your brick story really hit home because I used to think the no-knead hype was just internet nonsense, but my second attempt with a towel-wrapped bowl near the heater actually worked. I had the same problem, left it 18 hours in my 65 degree kitchen and got a dense hockey puck, but after bumping the temp closer to 70 and letting it go 23 hours everything finally came out light and bubbly. It's worth finding a warmer spot or giving it more time, that 18 hour rule is really a guideline from warmer kitchens.

alice9284d ago

Totally been there with that dense puck feeling, so glad the warmer spot fixed it for you!

the_viola4d ago

Oh man, I was totally in the camp that thought room temp was fine and the clock was the only thing that mattered. But reading stories like this really made me rethink how much the actual warmth of your kitchen changes everything. Ngl, I'm definitely gonna be more careful about finding a cozy spot next time I make bread.