No Knead Bread Not Rise So Good?!
Soooooo, I tried to make the No Knead Bread for the first time....aaaaannnnnndddd....it didn't turn out so well. I followed the recipe I had to the T but for some reason, it turned out really dense. It smelled like bread, it looked like bread, it tasted like bread, but it didn't rise like bread. Actually, it didn't rise at all. I know that it's supposed to be a really "wet" bread but this was straight up watery. I have just ventured into the world of baking (cooking has always been my thing), so if anybody can tell me what I possibly did wrong, I would very much appreciate it! The ingredients I used are below:
3 cups bread flour (I used Gold Medal: Better for Bread)
1/4 teaspoon instant yeast (I usedFleischmann's BreadMachine Yeast)
1 teaspoon table salt
1 1/2 cups warm water (I used luke warm water from the hot water tap, I didn't boil it in a tea kettle)
Please help, I want to try it again because I love home-made bread! Even if it's as easy as buying different ingredients.
As always, it's been a pleasure!
uaskigyrl
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12 Comments:
http://www.sullivanstreetbakery.com/recipes/noknead.html
I have used this recipe in my Emile Henry Clay Flame-Top and it was beautiful. This recipe is good. If you have not tried this one try it now.
JerzeeTomato at 1:54AM on 10/13/08
If it was watery, there wasn't enough flour. Measurements of flour can vary widely depending on how you do the measuring -- anywhere from 3 1/2 to 6 ounces per cup is possible. Most people tend to measure on the heavier side, rather than the lighter, though.
I'd suggest checking out one of the many websites devoted to no-knead bread and checking out the photos. That'll give you a better indication of what it's supposed to look like.
Most of the recipes I've seen do result in a wet dough, but it's wet compared to bread doughs, not compared to cookie dough or cake batter, for example.
But even a really wet dough will rise, if they've got something to rise up in. My sourdough starters, for example, are quite gloppy in some stages, but they will rise up in the jars I keep them in. If they were left loose on the countertop, they'd spread out more than they would rise.
So maybe the container you're using is too wide for the amount of dough?
dbcurrie at 2:19AM on 10/13/08
Did you actually bake it? Or were you just looking at the dough thinking it was too wet?
lemons at 9:47AM on 10/13/08
I baked it....it was good, just really dense....it didn't rise too much while baking either
uaskigyrl at 11:16AM on 10/13/08
I think to make good bread as a beginner you need to weigh ingredients, and use a thermometer. Could your water have been warmer than 110-115? Then you've killed your yeast? Could your yeast have been expired, or not stored properly? Might want to proof some of the yeast to make sure it works.
I like King Arthur flours but I doubt that matters much. I would do as suggested and read a few of the thousands of blog posts on NKB and try again. I printed out pics the first time so I knew what I was looking for at each step. Cooks Illustrated also has a No Knead Bread 2.0 with great instruction and variations that taste great.
Just don't give up, this bread is so cheap and easy to make that even if you mess up you're not losing much, except time and some disappointment! But when you get it right, you'll make it again and again!
bobcatsteph3 at 12:00PM on 10/13/08
If in doubt on the water, cooler is better than hotter. Room temperature is fine. And is your yeast not outdated? Check the package.
lemons at 12:07PM on 10/13/08
What are you baking it in???? when you are ready for the final rise sprinkle some cornmeal on a sheet of parchment slightly larger than what you're going to bake the bread in (I use the ceramic crock from my crock pot), put the dough on that covered with oiled saran.
Preheat your container while you preheat the oven. When the dough is ready take the hot pan out of the oven. Remove the saran from the dough, and using the parchment carefully lift the dough and lower it into your pan. This prevents deflating the dough! This is such a lovely bread!
I would also make sure the yeast is still good and that the water you're using isn't too hot. What's the temperature of the room where you're rising your dough?? I also make sure I use filtered water - I don't like the chlorine, etc. in my bread.
Fanciesmom at 12:54PM on 10/13/08
Try yeast that is not designed for a bread machine, that might help. Active Dry Yeast is what it's called. Also, the main rising action of this bread is actually achieved from the water content, not so much from the yeast itself. The high humidity and high heat make big bubbles of steam that puff the dough up. This is why it's key to have a dutch oven with a good lid that seals well. Also critical that your oven is screaming hot and the dutch oven is in there for at least 45 minutes before you bake. Can't remember what temp the recipe actually calls for, but I get my oven up to 550 in order to achieve the right amount of rise.
simon at 12:58PM on 10/13/08
I had the same, exact problem. Flat as a pancake. No need, no Knead Photo-mess here:
http://readkitchen.blogspot.com/2008/03/no-need-no-knead.html
lesliepariseau at 5:13PM on 10/13/08
How long did you let it rise? You have to wait several hours.
pecorino at 8:01PM on 10/13/08
SUCCESS! I decided to make it again last night and followed the recipe and it's WORKING! I was pretty distracted when I tried to make it on Saturday, so I'm thinking I only added 2 cups of flour and I thought I added 3! Thank you for all your suggestions!
uaskigyrl at 11:17AM on 10/14/08
I used Lahey's recipe from the Bittman article in NY Times and the first attempt did not look like it was rising, so I tested the yeast. Yeast was fine. I did a little more reading about other people's experiences with it. I found someone who saw Lahey making it and they reported that Lahey "scoops" his flour, not levelling off each cup. The consensus was that this recipe is very forgiving and so I went with my judgement on the quantities, keeping in mind the ratio of flour to water...I scooped the flour, used kosher salt (3/4 tbsp), I proofed my yeast (dry active yeast, increased amount to a heaping 1/4 tsp) in 1/2 cup of warm water with a tsp of sugar, 1 1/4 cup of more warm water, ended up needing a splash more water. My second attempt turned out MUCH better, the third loaf was even better.
A couple of things to remember about yeast: it needs to eat (it's feeding on the sugar in the flour), it does not like to get too cold while it's working, it does not like to be exposed to too much air (keep the bowl covered).
I generally let it rise 18 hours, though with this last batch, I think it had done its thing at 14 hours. For the last 2 hour rest, I put it in a tall bowl, covered, in the oven with a couple of tea lights (my kitchen is kinda on the cool side). Remove when it's time to preheat the oven. I use a 7.5 qt Le Crueset round dutch oven (the smaller of the two I have) and it results in a wide, round loaf, about 3.5 to 4 inches high. I REALLY wish I had a 5 or 6 qt oval.
Like bobcatsteph3 said, don't give up, the ingredients are inexpensive and the final reward is soooo worth a second and third attempt. I'm glad to find out this bread did not work on the first try for someone other than myself!
wookie at 12:09PM on 10/14/08