You’ll also notice the unique baking method - a heated covered pot - which creates essentially an oven within an oven to trap steam as the bread bakes. A wet dough and slow fermentation are the keys to success almost by magic, they take the place of kneading (see The Science Behind No-Knead Bread, opposite). It came from Jim Lahey, owner of Sullivan Street Bakery in New York City, who created a way to make a spectacular loaf at home, with a crackling crust, open-holed crumb, light texture, and fantastic flavor - all with next to no hands-on time. For many, it was their first foray into bread baking, the one that showed that the process isn’t scary, although the end result is so good that experienced bakers too have tried and fallen in love with it. If you use 100% whole wheat flour, it’s normal for the bread to be a bit denser and heavier, as most whole wheat loafs are.24 hours, almost entirely unattended Since I first shared this innovation - the word “recipe” does not do the technique justice - in the New York Times in 2006, thousands of people have made it. Also, make sure that you’re measuring the ingredients correctly and that you’re not using expired or old yeast as this can affect the results.Īlso, in the video and photos, I used half all-purpose white flour and half all-purpose whole wheat flour. Just add as little as you need to avoid having a denser loaf. Continue to add more flour and knead until you can just form a ball. You can knead the dough with the extra flour a few minutes (I know this is a no-knead recipe, but it might help in your situation). A few things that you can try (if you haven’t already): Add a sprinkle of flour to the dough the next morning and use floured hands. It’s normal for the dough to be a bit sticky, but it should form a ball – It’s okay if it doesn’t hold perfectly, as long as the bread rises a bit and has the texture that you want. However, I have made this at a lower altitude with no problem. It looks like Dallas is at a lower altitude than where I live (131m vs 600m). Hi Tam, I’m sorry that the recipe hasn’t been working for you.
Best of luck and thank you for your feedback! I hope this is helpful! Let me know if you have more questions. If you scoop the flour directly with the measuring cup and/or shake the cup, you will end up with too much flour. Finally, make sure to spoon and level the flour. 100% whole wheat bread will not rise as much and will be a bit more dense, which is completely normal. And if you’re using white flour or a mix of whole wheat and white, the dough will rise more. If your room temperature is colder, the dough might need longer to rise. And is your room temperature cold? The bread will rise faster in a warmer environment. Other things to consider: Are you in high elevation or at sea level? High elevation might affect the results.
This recipe was tested with instant yeast only. Active dry yeast needs a longer rising time and should be dissolved in liquid until it foams before adding the dry ingredients (you would usually add sugar to the liquid as well). It would be worth trying with a different batch, making sure you’re using instant yeast/quick rise yeast (not active dry yeast).
Bread is definitely tricky to make and can easily be affected by small changes.Ī few things that come to mind: Your yeast might be bad like you said. Hi Prue, I’m so sorry to hear that you didn’t have any luck with this recipe. The bread is simply transferred to the pan and baked for 35 minutes, uncovered. Sandwich loaf: There’s no need to preheat the loaf pan. The Dutch oven is placed in the oven while it preheats, the bread is then cooked for 30 minutes covered and 15 minutes uncovered. Dutch oven round loaf: Here, you bake the bread in an enameled Dutch oven. The two methods will result in a delicious loaf with a crispy exterior and a soft interior. With this recipe, you have the option to bake the bread into a round loaf or a sandwich loaf, both using the same ingredients. With floured hands, scoop out the dough and form a ball. The next morning, your dough should be significantly bigger and should have bubbles. The dough will look a bit weird, but this it normal! Stir in the water until a thick dough forms, making sure all the flour is incorporated.Ĭover the bowl with a reusable bowl cover or plastic wrap and let it rise for 12 hours or overnight at room temperature. Start by combining the flour, instant yeast and salt in a large mixing bowl. Here’s a step-by-step guide to making homemade no-knead bread.
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