Home Cooking


No Knead Bread a bit doughy


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 31

No Knead Bread a bit doughy

Lilbug | Nov 20, 2006 09:36 PM

I have made this bread 4 times so far and love the taste. We
make it in a 4 qt dutch oven. So far we have experienced
a rather doughy interior to the bread, no matter what kind of
flour we use,i.e. bread, whole wheat and bread flour combination.
The problem sometimes clears up as the bread ages.

I have measured the temperature of the bread when done with a
digital thermometer and found the interior to be 200 to 210
degrees. I am wondering if cutting some slits in the top of
the dough when it going in the oven would help with this.
Has anyone else experienced this problem?


Want to stay up to date with this post?

Recommended From Chowhound