PSA: Tried the 'no knead' bread method for 3 months straight and got opposite results from what everyone promised

Everyone online says no knead bread is foolproof and gives you that perfect crust every time. I followed the exact recipe from a popular blog for 12 loaves over 3 months. First few came out flat and dense, then around loaf 8 they started turning into these airy, crunchy things that actually looked bakery quality. But now my last 3 have been gummy again and I haven't changed a thing. Temperature swings in my kitchen maybe? My house sits around 68 degrees in the morning but hits 80 by afternoon. Has anyone else dealt with inconsistent results from a recipe that's supposed to be bulletproof?

2 comments

2 Comments

the_jennifer5d ago

Supposed to be bulletproof" is the part I'm gonna push back on, because no bread recipe is actually bulletproof once you factor in real life kitchens. You basically answered your own question when you mentioned your house swings from 68 to 80 degrees every single day. That's a massive temperature range for dough to deal with, especially a no knead one that sits out for hours doing its thing. The yeast activity speeds up and slows down like crazy depending on where in that swing you mix and bake, so it makes total sense that some loaves turn out great and others fall flat. I honestly think that popular blog oversimplifies things by calling it foolproof when really you need pretty consistent temps to get the same results every time.

evah405d ago

Not a single comment about how your oven temp might also be off, or is that just me? 68 to 80 is a huge daily swing, but if your oven runs hot or cold too, you're basically throwing darts blindfolded.