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No Knead Bread: Question After Numerous Attempts

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No Knead Bread: Question After Numerous Attempts

blurrytree | Nov 1, 2010 05:44 PM

Hello, I love this site and I finally joined. I am not an experienced baker by any means.

I have been making Bittmans no knead bread over the last little while and either I am making a mistake or this is how it is supposed to be?

I can get a great looking loaf, nice bubbles and a delicious crust... but the inside is rubber like and gummy. (strangely enough I still can't stop from eating half a loaf in a sitting).

I would describe the center as almost like an english muffin. (in appearance and texture).

I have made a number loaves and have started a fermenting assembly line in order to have the 18 hr dough ready for yet another test bake.

Here is some more info:

• I am baking a loaf tonight and am going to let it cool for at least an hour or more to ensure cutting it open too early before being fully cooled is not the cuplrit

• I have only cooked it at 450 (trying 500 tonight). I have even increased the cooking time substantially (beyond 45 minutes plus and then opening the lid for 15 minutes after that) and still no luck.

• I am using a 3.5 qt dutch oven and it seems to work great and does not seem too small

• My yeast is not expired according to the label but it has sat "open" in the fridge for almost 1 yr. Perhaps I am not using the right yeast? (I will have to get back to you on the type or I can look it up)

• When I complete the 2 hr rising stage before baking my dough does not increase size that much. I would say it maybe increases at most 25%. It does however, expand in size a fair amount during the 18hr fermentation stage and does seem to be a nice looking dough.

Any help? I have read a lot of posts here and elsewhere and still no luck in figuring this out fully. Please help! It tastes delicious so far despite my issue and I look forward to impressing everyone with the bread I make...lol

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