No Knead D.O. Bread.....

[candycoated]

Originally Posted by DaveOmak  

This was pretty wet.... would hardly hold it's shape..  sticky does not adequately describe this dough, I think...  I guess there is a learning curve to this bread stuff... 

Looking back on the  process, would adding warm 12 oz. of water to the flour be something to consider ?? Say 85 - 90 deg be advisable ??   Seems 45 deg water might be a little cool for the initial reaction of yeast to develop ....   

Dave

I've always used warm water. If cold water is used, I think the only drawback is an increased rise time.

I know of a video for a no knead recipe I've tried and tested, by Chef John. He also has a video for no knead beer bread which is good if you like that beer flavor (I do- but most of my family does not! ;p)

Anyways, look at his dough in this vid before he puts it in the oven, compare the wetness to yours. It doesn't hold a shape very well, the best thing you can do is kind of shape it... even then it will deform a bit.

!

Since I mentioned it, here's the beer bread, not only is it no knead, but it is also a short rise time.

 

[daveomak]

Yep!  I can hear my wife saying..  "There goes the kitchen again"     That bread looks Great!!..  

Thanks for the posting. This is something I have to try.  

Yeah, do you get the "LOOK" when you even slow down in the kitchen ???