Tried that 'no knead' bread recipe that's all over Pinterest and ended up with a brick

I left it on the counter for 18 hours like the guy said, but my kitchen was maybe 65 degrees and that dough never bubbled up. Baked it anyway and it came out dense as a paving stone with a crust I could've used to patch my driveway. Has anyone else had this fail with cold kitchens or should I just buy a proofing box?

2 comments

2 Comments

the_kim11d ago

And to add to that temp tip, try putting your bowl of dough in the oven with just the light on. That little bulb puts out enough warmth to keep things cozy, usually around 80 degrees in there. I've done that on cold days when my kitchen was like 60 degrees and the dough was still sluggish after 20 hours. Worked like a charm, just make sure you don't accidentally turn the oven on! Also, if your tap water is cold, microwave it for like 30 seconds before mixing. That warm start makes a huge difference in getting the yeast going right from the beginning.

troy_gibson4311d ago

Oh man, I've been there. That 65 degree kitchen is your problem. Room temp dough needs around 70-75 to really do its thing. You can fake it by putting the bowl on top of your fridge or near a warm appliance - the heat kicking on helps. Also try using warmer water (not hot, just warm to the touch) when you mix it. The 18 hour timer is just a guideline, you really gotta wait until it's doubled and looks bubbly and jiggly. I've had it take closer to 24 hours in a cold house. Don't give up though, once you figure out the temp thing it becomes stupid easy.