No Knead Bread Baking Method
On this page, you will find both the short and long version videos of a basic no knead bread baking technique. See these variations of no knead recipe too.
Before we get started, I wanted to share an email I received from Leanna who says more for the benefits of the no knead method than I could ever convey. She says…
Love This Method
I’ve been baking bread for 40 years and this method has turned my bread baking upside down. I even had kneading down to an art. My dough had to feel just right. My ingredients had to be the best. Now I just throw these four items into a bowl and with no effort on my part, I end up with perfection. I take care of a lady with handicaps and bake it for her too. She has a gas oven and mine at home is electric. I have had no problems with this method. I used to have a sourdough starter but several moves ago, I discarded it. Now with your starter I am back in business. I can hardly wait for my first loaf of NK sourdough bread.
6 min. 40 sec.
12 min. long
Ingredients for basic yeasted No Knead Method:
3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water
- Mix together the dry ingredients.
- Mix in water until the water is incorporated.
- Cover with plastic and let sit 12-18 hours.
- Follow video instruction for folding.
- Cover loosely with plastic and rest for 15 minutes.
- Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
- Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
- Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
- Let cool completely on rack.
- Consume bread, be happy.
Note: Regarding the 15 minute rest after the long proofing period; it’s a habit of mine from working with “regular” dough where it helps to have the dough rest after folding in order to relax it so it’s easier to shape for the final rise. With the wet no knead dough recipes, I’ve been skipping it and haven’t noticed any difference in the results.
| No Knead Revisited – A Three Year Check Up
It’s been over 3 years since the original New York Times no knead bread recipe was published. That’s also about the same time Breadtopia was born. By far the most common difficulty people write or call in about is with the dough being too wet to handle at the end of the long first proofing period and also when it’s time to place the dough into a covered vessel to bake at the end of the second rise. When you run into this, there’s not a whole lot you can do about it other than attempt to follow through on the instructions and ultimately wrest the dough into your heated baker and into the oven. Your “mistake” may turn out better than you expected and if nothing else, you’ll learn from it. The next time around you can do one or a combination of a couple things differently.
The same principle holds true on the second rise. While 1-2 hours is the suggested range, I’m almost always at about 60 to 75 minutes. Another concern we hear a lot is about the dough not rising much during that second short proofing period. I don’t see mine rise much then either and it doesn’t matter so long as you see a good rise during the first several minutes that the dough is in the oven. That’s called oven spring and it’s a very good thing. By keeping your proofing periods on the shorter side, you’re more likely to get good oven spring from the still vigorous yeast or sourdough starter. Of course all of the above is assuming your yeast or sourdough starter is fresh and viable to start with. In summary, most problems can be helped or solved by stiffening the dough a little and/or shortening the rising times. If you’re new to bread baking, don’t think from reading this that it’s difficult or tricky to get great results. Most people find it a breeze and enjoy success right out of the blocks. Others may find it takes a few tries. It’s important to have fun with it and don’t worry about bombing. There’s no significant downside to bread baking but the upside can be fabulous. Enjoy! |
This method of baking is quite forgiving if you alter the ingredients and proportions. One of the great things about a bread recipe that is so easy and involves just one loaf at a time is you don’t feel like you’re risking a lot if your experimenting goes awry.
Try using different flours and/or different proportions of flour and play around with the water measurement a little.
We’d would love to hear from anyone with their experiences using this technique, both successful and otherwise. Please share your experiences below.
Note: Here are some great dough handling tips from Breadtopia reader Mark Liptak. Also, check out these no knead baking techniques by Margaret Ball.
{ 1362 comments… read them below or add one }
← Previous Comments
Next Comments →
Amy,
They were dried but soft. They came in a platic bag from our organic market. I just cut them up with kitchen shears. I also forgot to say that I used 2 tablespoons of olive oil when I made up the dough. It helps to keep the bread fresh. I will try to post the pics again.
Wil
Wil,
That sounds awsome! I was going to replace the olives with tomatoes next time too just to switch it up. Also, I’m the only one in my family who likes olives, and I don’t want to eat a whole loaf of bread by myself again! I have fresh herbs in my garden so maybe I’ll toss some of those in there as well. Did you use dry tomatoes or the ones in oil? Let me know!
Amy, I’m with you! I did a sourdough sun-dried tomato, parm, basil, rosemary and dried onion loaf today and oh so good using your suggestion. I just replaced the olives with sundried tomatos and added the herbs. I only had 3oz of asiago parm left over from the olive loaf, so I used that. It came out great. The taste testers say they liked the less cheese better, a real balance of flavors. Some pics
Wil
Ok, this is my last email about the parm-olive bread, but this summer sandwich is too good to keep to myself! Here’s the recipe if anyone is interested: 2 slices parm-olive bread, 2 tbsp real mayo, 1 tbsp Ken’s creamy balsamic dressing, a couple shakes of grated parm cheese, 3 thick slices of a good ripe tomato, 4-5 fresh basil leaves roughly chopped. Toast bread, meanwhile stir together mayo, dressing and cheese. Spread on both slices of bread and top with tomatoes and basil. Sooo good!
Sounds great, Amy. I would go for a stiffer dough next time if only to end up with a better shaped loaf for toasting purposes.
Eric,
I made the parm-olive bread yesterday and it was amazing! I followed everything in the video, except that I don’t have a scale to weigh the flour. My dough was very wet and hard to fold. When I baked it it spread so much that the bread was as big around as my dutch oven! However, the crust and crumb were perfect (in my opinion that is) so should i leave well enough alone or should i shoot for a dough that’s more manageable next time? Also, if you haven’t tried this bread toasted, you should! I used it in place of garlic bread with my spaghetti tonight and it was delicious. Thanks for all the great recipes and videos. Next on my list it the cranberry-pecan. Can’t wait!
Colly,
I would consider checking with Calphalon to see if it is OK to dry bake the teflon coated pan at 500. I get nervous about teflon finishes, knowing they might be unstable at high temps and/or dry cooking.
Glad your bread turned out well. You can speed the ferment in the future by setting the dough in the oven with the light left on, and using warmer water also helps move things along a little faster. Your really don’t need the sugar at all.
Hi colly, good for you! Sounds like you are hooked like the rest of us. You know, this is kind of like a fisherperson’s board, we have to see it to believe you. We’ll take your word on the taste however. Welcome aboard!
Wil
WOW this was a great experience with an awsome result. i spent last night kneading out 2 loaves, flour and sweat everywhere and the bread was good for the dogs !!! today i found this no knead method and gave it a try. i used plain old all purpose flour ,table salt ,and rapid rise dry yeast. i did add a little sugar. i “baked” in a non stick stove top calphalon pot. i did use the parchament paper trick and would recommend it for great no sticky mess. i couldn’t stand to wait, so it rose for only 8 hrs but it came out great. crusty outside, light and airy inside, with a nutty flavor. now i know what a hollow thump sounds like !!! i will be making this over and over. 5 stars
Sounds a lot like a foccacia. My zweibelkuchen has a crisp pastry crust with onions sauteed in oil/butter with a bit of bacon (optional), topped with cheese (usually gruyere) and a layer of savory custard. I, too will share the recipe with anyone who wants it. So much easier than anything with yeast! It is typically served at brunch at room temperature, I’ve never eaten it hot out of the oven, we always wait for it to cool a bit.
I use the same dough for a sweet version using plums with the custard or apples without the custard but with a crumb topping.
April,
The Onion “pizza” called zwiebelkuchen in German, I make with a very basic French bread dough. Yeast, flour, water and salt are the main ingredients and only enough sugar to activate the yeast. ( I use traditional yeast not quick rise.) I don’t use a no knead approach with this. I use my stand mixer fitted with the dough hook, to do all the initial kneading and it saves me lots of work. It always comes out great, and yes there are a lot of onions hence the name zwiebelkuchen, which translates from German to English “Onion Cake”. It’s not cake at all. I sometimes add a bit of punch to it by adding sweet red peppers too. I always sutee my onions and peppers in olive oil to a clear stage before topping my “pizza-like” bread to make sure they are completely cooked. I bake it in a hot oven (for my oven-two 15 in pizza pans placed on separate racks in the middle of the oven- 450-465 for 15-20 minutes) and to get the crust crisp on the outside but moist and tender in the middle I brush the crust with water before baking.
As for reheating– to date I have always reheated each slice in the microw. on medium high for 30 sec. That has been the closest I could come to it being like when I first pull it out of the oven after baking.
You are right April, years back when I first had this as a kid, they ate it without reheating.
If you want my recipe, I am happy to share it with you or anyone else that reads this post.
Marianne
Hi Marianne,
How did that onioncake come out? I also make a German recipe onioncake, but the consistency of my crust is more tart-like than pizza-like, without the sugar, of course! There are quite a lot more onions in the topping than the typical pizza, so I see how you were worried about the extra moisture. I am curious about all the extra work in reheating it, as we always eat ours at room temperature.
Thanks, Marianne, that is good to know!
Hi Amy,
I was reading your experience about trying to manage that loose dough. I had the same thing happen to me. I had not seen this website, and saw the recipe on the food channel. I was stupid enough to dump the 18 hour proof out on the doughboard. What a disaster! It ran all over the place. I raced to ad flour before it oozed down my cupboards. I have to say that the results were surprizing, but my technique definitely needs refinement. Having seen this website and all the posts on this forum, I will try again. But just wanted to let you know you aren’t the only one having trouble controlling the dough. Marianne
I just tasted my parm-olive bread, and i’ve decided that i could live on this bread for the rest of my life. The crust and crumb are amazing just like he said it would be! If you haven’t tried this recipe yet you must stop everything and do so immediately!!!! My bread is more wide than it was high, but yet it’s not dense, so i guess the wet dough was fine. Yummmmm.
Well, I am in the final proofing stage of the parm-olive bread and I’m not sure what to expect. The dough was very wet and hard to manage. Definitely in blob form and I looked more like i was dealing with a hot potato than dough when trying to get it into my proofing basket! It rose the same as every other dough and I cut the rising time to 17 hours, because it was warm in PA yesterday. So we shall see! Has anyone else had this experience, and if so, did you add more flour the second time around? Would love some feed back!
Thanks for clarifying that point. I will then use a lid.
It’s confession time. I really wanted to know that because I have a family yard sale that I have to work at, and thought I would bake a zwiebelkuchen ( which is very much like a pizza-it’s been discussed on this forum before) in advance (day before) and then bring it and just reheat it. I know that doesn’t sound like a good idea, and it isn’t if the crust goes soft in the reheat process. Anyway what’s the worst that can happen-it will be soft and taste reheated. I suppose I could always prepare it up to the baking, and freeze it , then pop in the oven at the yard sale.
Anyway thanks for the tips. It will be something I can experiment with.
Happy bread making!
Marianne
Marianne,
I hate to belabor the point, but I just remembered I had that clip on my DVR and played that segment back. (I’ve been saving that episode for the pizza dough recipe).
Sure enough, they say to first preheat the non-stick pan on medium heat, drop in the slices, and cover. Let it heat for 5 minutes and the crust should be crisp. I imagine you would need the lid to trap the heat to melt the cheese, like melting the cheese on a cheeseburger. I don’t think there is enough moisture in the toppings to make much difference in a hot dry pan.
I would still try it both ways. I knew I used the lid at some point…I just suffer from brain freeze. We rarely have pizza left over and when we do I am too impatient to heat it so I eat it cold over the kitchen sink.
Seems like a lid would trap any moisture emitted from the toppings, which would tend to soften the crust, so I’m guessing no lid.
thanks again for the tip.
Marianne
I can’t remember about the lid specifically. I am wondering now if I use one or not, sorry its been awhile. Try it both ways and report back!
I just found this on RV forum-
“Pizza is best reheated in a frying pan. It is sometimes better than the original. Do not put any oil in the frying pan. Heat topping side down until the cheese starts to melt. Then flip so the crust is down and heat till pizza is hot. It comes out crunchy.”
Thanks April I will try that. I want to avoid that steamed texture in the crust. I want the crust to remain crispy, like when it first came out of the oven. I am definitely going to try the frying pan method then. thanks again.
marianne
Hi Marianne,
I always used to reheat pizza in the toaster oven. But then I got a tip from the Americas Test Kitchen program. Heat the pizza slice in a non-stick frying pan with lid on the stove top. It works beautifully!
Hello all you bread baking experts! I love reading the excitement in your posts about your triumphs with the no knead method. I have a question for anyone out there. …I have been using a French Bread recipe for my pizza dough, and when it comes out of the oven it has a wonderful crispy crust on the outside, yet tender on the inside. My question is this: How do you reheat this in order to bring back that crispy crust? It seems if I use the Microwave the texture is destroyed. Thanks. Marianne
Just took bread out of oven. This time the bread browned a bit too much. The prroof is in the eating, though.
Last loaf was practically DEVOURED! Proofing another loaf as I write this. This time I put in some dried rosemary. Will return and report.
Tried putting the bread in the pot keeping in on the quick release foil. Ended up with bit of foil stuck to the bottom of the loaf. Scraped them off and the bread looks lovely. It’s cooling now.
I experienced the same problem when I used “old” all-purpose flour. The new flour I purchased has made a HUGE difference.
Despite my fatigue last night – forgetting to stir the dry ingredients – the bread is rising nicely.
April,
I have been using pilsbury whole wheat flour in my bread, but today, i bought King Arthur’s white whole wheat. I’m anxious to see if it makes a difference. I used old all purpose flour once for a brownie recipe that I make all the time and they were not good. So I would say the newer the better! Do you use the basic no knead recipe for your white sourdough? I know my husband would probably like that better as well. I thought about using all white flour in the recipe to see if i liked it, just haven’t gotten the chance.
Well, it’s late. I’m giving my excuse first. I just dumped the water in not stirring the dry ingredients. We’ll see how it comes out.
FYI for anyone following this thread….
I have test baked two identical loaves with my old and new brands of flour. There was a significant difference in the resulting bread. The lousy old flour made a dull looking loaf with less oven spring and no crusty eruptions. The interior had smaller holes and drier texture. The ‘good’ bread looked amazing inside and out.
Just goes to prove that the brand of flour makes a huge difference. I wish I could test this new flour side by side with the Sir Galahad I was using before (which I loved), but its long gone.
Anyone having trouble starting out may want to risk buying better flour before giving up. I wonder if flour brand makes a difference feeding sourdough starter?
Amy,
The slightly wetter dough helps to plump the oat grains. I have found I can add about 1/2 cup steel cut oats, Red River cereal or any other chopped grain mixes to yield good results and I don’t usually have to add extra water. I like a slightly denser bread with the grains added. I also use thick rolled oats or a rolled multigrain hot cereal mix for different texture, which is also good. I generally prefer a bread with some sort of whole grain addition, but my husband prefers the basic white. We usually bake one of each, side by side in the oven.
I have not made the parmesan olive bread, I will have to search the site for the recipe. I do make an asiago loaf occasionally, though.
My clay bakers are actually roasters so the bottom is deep like a dutch oven. Basically same hazards when turning in the dough but I got used to it. You can use a parchment sling to set the dough in, if that is better for you.
April,
Thanks for the tips. Like you i haven’t bothered to check my oven temp! I did bake the steel cut oats recipe this morning, however and my crust was a beautiful golden brown, a little dark on the bottom, but not like before. Have you tried this one yet? I think i like it even more than the regular sourdough. It was a wetter dough and i don’t know if that would make a difference. I am very new to this, but also very hooked!! Next up is the parmesan and olive bread, i can’t wait. I hope to purchase a clay baker in the near future so hopefully i won’t have this problem anymore. Turning the bread into the dutch oven is a little tricky!
Amy,
I also bake my bread 12 minutes after the lid is off. You also might want to try moving the rack up one notch in your oven. I have also heard on this forum, that you might try a cookie sheet directly under your pan. There was a thread about how the interior color of your pan may affect the color of the crust. You can experiment to see what works best.
I set my oven temperature to 485 for 30 minutes and found this is just right. Once I remove the lid, I turn the oven off as soon as I close the door. I get a not quite scorched but still nice and dark bottom and top crust. Maybe my oven runs a little hot but I havent gone through the trouble to test it. I guess that may be why my pizza comes out so well baked on my terra cotta tiles at 515.
Tim,
Thanks for the props, dude. I tell you I am about to switch flour brands again and I am not looking forward to it. My old distributor went out of business and the new one said they were selling me King Arthur flour, but when I picked it up it is from Bay State Milling. grrrrr. I am a little p.o.ed but I hope it works out. Now I know why it was so much cheaper than what I was paying before.
Anyhow, I watched the video and wanted to mention that my dough is not nearly as soft as the one in the video. I basically do the “french fold” technique, pretty much like in the NYT video, just in the bowl instead of on a board. I am lazy when it comes to clean up, so I don’t want to have to dirty another surface. I use a large rubber spatula to loosen the dough from the sides of the bowl by carefully scraping around the perimeter of the dough without deflating it too much. Then I scoop up the whole wad of dough with the spatula by picking it up from the middle and let it fold onto itself. I do this twice, then pop it right into my brotform, or into a floured flour towel set inside a wicker basket for shape. If the dough seems really wet I will shake a couple tablespoons of flour onto the top before the folding, but do not knead it in in any way. This seems to do the trick. Those little scrapers are cool, though, but I know I would wind up with the dough all over my thumb.
As for proofing the active dry yeast – my husband uses it and drops about 1/4t right into the whole 12-13oz of h2o and its ok. Make sure your water isn’t too cold and it should be fine. Save yourself the extra step and the pinch of sugar.
A very wet dough should have large holes, though, so that worries me. I wonder if you might have mixed the dough too much initially?
As for the handle, I got myself a big eyehook and nut to replace the plastic one on my Martha Stewart enameled dutch oven. It was a whole lot cheaper than a knob, and no-one at the hardware store could guarantee that any of the knobs were stainless steel which made me nervous. I didn’t want to feed my kids bread that had been baking with toxic fumes from some weird base metal.
Let me backtrack to two weeks ago –
1 the handle on my Target purchased dutch oven is only “safe” to 400 degrees or so, according to the documentation that came with it. I am going to trade it out at the hardware store for an all metal drawer pull tomorrow, I promise. But two weeks ago I decided to try it at 500 degrees and nothing bad happened.
2 Dropping or throwing the dough into the 500 degree pot is an interesting task… I think this can effect the height of the loaf so I ordered some parchment paper online.
3 So after trying to get the dough shaped into some sort of a ball and dropping onto a towel, then covering, it was still obvious the dough was too wet. Two hours later it hadn’t risen much, but expanded outward. In hindsight I could have kneaded in a bit of flour in the morning but at the time I was in a strict, follow the recipe mode.
I baked per the recipe instructions… the crust came out very nice indeed, not too thick, very crunchy- it’s impressive sounding when you cut through it with your serrated knife- one of my friends wanted to know if he was going to have his teeth after trying the bread. (answer- yes)
Crumb was not impressive, no large airy holes, and not chewy- definitely looked like your typical not quite right home loaf as far as rise and crumb.
Taste was fine – I’m using kosher salt but this seemed to be ok…
so tonight I mixed up another batch with the same flour, yeast, and salt, but weighed the flour and water. I also bloomed the yeast in a bit of water a a pinch of sugar as I was concerned I wasn’t using instant yeast, but simply “active dry”.
After weighing and mixing I’m noticing this dough, while a bit ragged, is nothing like the very wet stuff I had last time.
April -thanks for your tips, much appreciated. I do want to note that the original NYT video shows the baker pouring his dough out onto a “board” (steel counter) and folding it, but I’m down with not doing that at all and just flipping it around in the bowl. I watched that folding video on the back home bakery site (http://www.thebackhomebakery.com/Tutorials/NoKnead.html) – that is a cool technique… is this something you suggest doing instead of the folding step? I like that plastic dough scraper he’s using for sure.
Tim
I have baked the no knead sourdough 3 times now and it’s great. The first two times, I found that the bottom of the bread is borderline burnt and the top is right behind it. The third time, I shortened the last 15 minutes of baking time to 12 minutes and it was a little better. I am using a dutch oven, so I wondered if it was that or my actual oven. Is it possible that my oven temp is off? Any suggestions would be appreciated!
amy
Vajra,
I am glad it turned out well. BTW you don’t have to let your dough ferment a full 24 hours to get decent flavor. I was trying to prove a point, that the ferment develops flavor in the bread, even with commercial yeast. You can also ferment dough in the fridge for longer periods of time. I usually let mine sit for about 16 hours or so and its fine. You can experiment as there are many variables: ambient temperature, flour type, natural leavening, etc. Have fun with it but log what you did so you can recreate it. Congratulations, you get to eat your rewards!
Thank you, Bob Parker. And April.
And the news is that the third loaf is almost perfect. I am so happy with this loaf. I followed April’s suggestion of a longer rise – 24 hours- and, with a fresher, better flour, the bread is delicious. I see another loaf in my future.
Thanks for the link Bob. I will definitely take a look at this-probably more than once or twice. I need all the help I can get with this stuff. It put me right off the first time I tried it.
And thanks to you April for suggesting the experiments with different water flour ratios and logging it. Good idea-data tracking. I guess that’s why they say “..baking is a science…cooking is an art”.
thanks for the comments. Marianne
Marianne,
I would never attempt to use a dough board with NKB. By the time you add enough flour to contain it on a board, it wouldn’t be NKB anymore. I do use a board when making Easter Paska with the traditional recipe which is a much stiffer and smoother dough.
NKB, by nature, is a sticky dough and you might find it is more manageable in a large bowl using a rubber spatula to mix an fold. I use a vintage glass pyrex mixing bowl to mix everything up and then cover the bowl with plastic wrap to ferment. The next day, using the same spatula, I fold the dough into shape while it is still in the bowl and then finally place the dough into my brotform or towel for final rising. The glass works great as long as I wash it in cold water!
Tim,
It’s worth mentioning that even when measuring by weight there are variables. The temperature of the water is one, but moreso I have found I need to use different amounts of water per brand of flour. Whenever I change flours, I have to tweak the ratios to get the dough texture I want.
I would suggest experimenting with the flour/water ratios and logging the results. The you can rely on the weights that work for you with the specific ingredients you are using. If you are following a published recipe and wondering why your dough is running onto the floor, now you know why. You will get happy, consistent results if you do this leg work first.
Tim and Marianne,
You might want to go to http://www.thebackhomebakery.com and take a look at Mark’s video on folding a wet (slack) dough. This might help.
Bob
Tim, I am interested in knowing how you maide out by changing your approach and going by weight instead of cup measures. I have only tried NK bread once and had the same disaster happen. I did not weigh my ingreadients either. What a mess. No way was I able to keep this on my dough board. I went back to making my bread the old fashioned way.Didn’t want that mess again. I will watch for your results. If you had more success, I might try it again myself. Good luck! Marianne
Vajra,
Quick answer – although I do mostly sourdough, I just got my second pound of the SAF Instant. It is strong and reliable.
Bob
Just started my 3d loaf, this time with newer and (I think) better flour. It’s much warmer today than the days I made the other two loaves so I’m hoping that the bread will rise more. I will follow April’s advice and let the bread rise for 24 hours. Will report tomorrow on how I do. BTW, is anyone using the yeast available on this site? do you like it?
I think there should be a big warning in all the recipes for no-knead dough that the ratio of flour to water is very sensitive and everything should be done by weight!
I just made a batch of dough last night using the original NYT recipe, which was 3 cups flour and 1 and 5/8 cups of water… Poured it out on my board this morning, it was a gooey mess… I came back to my computer to re-watch the Bittman video and saw Lahey folding the dough… when I tried to do that it just ran all over… I put enough flour down to kind of get the mass together and onto a well floured towel and it’s now rising I guess but I’m not too hopeful for this first batch. I’ll make another batch of dough tonight or tomorrow by weight and hopefully that will help.
Anyways, I guess my suggestion is to emphasize that the weight of the ingredients is critical.. I followed the original recipe and even measured like Lahey does in the video but it just didn’t work out.
To end on a positive note – great site thank you for the videos and recipes I will be trying some of them for sure!
I didn’t make the third loaf today (a wonderful exhibit at St. Mary’s College in Moraga got in the way “Sacred Mountain: Images of Mount Diablo and Mount Fuji”). Would using beer as part of the liquid give it a better taste.
Thanks, April. I didn’t have time to try again today. But I will follow your suggestion about taking more time. I do like the idea of this bread. But so far it eludes me.
Vajra ,
Follow the basic NKB recipe on this site, and you should be fine.
Making a stiffer dough with more flour might help, but you have to experiment with proportions to find what you like.
Instant vs rapid rise yeast will not really affect the flavor, though. You can increase the ferment/rise time to increase flavor. Let it go a full 24 hours before forming and baking to see what happens. I would suggest making or buying a good sourdough starter, but wait until you’ve got a handle on the basic bread so you can have some control.
2d loaf tastes better. Still wetter inside than I like. Want something more flavorful. But I think my problem is the yeast: it’s NOT instant but rather rapid rise. Both loaves were started before I found this site. I’m not giving up.
← Previous Comments
Next Comments →
{ 7 trackbacks }