Trouble with no-knead bread recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by galanie, Jan 6, 2011.

  1. galanie

    galanie Treat Dispenser No More

    Aug 20, 2010
    I seem to have the same problem with all of these recipes. Everything goes fine until I get to the part that says:

    "Let cool on a rack for two hours."

    I'm unable to let it sit that long and it always disappears. Anyone else have this problem?

    So far I like this one best. There are many recipes around that are almost identical:
  2. WhoopiePie

    WhoopiePie Chillin' With My Peeps

    Nov 1, 2010
    Queens, NY

    that's the tricky part!
  3. BettyR

    BettyR Chillin' With My Peeps

    Mar 1, 2008
    Texas Gulf Coast
    I like Alton Brown's recipe the best...He calls it sourdough but we all know that it's not a real sourdough.

    Knead Not Sourdough by Alton Brown

    · 17 1/2 ounces bread flour, plus extra for shaping
    · 1/4 teaspoon active-dry yeast
    · 2 1/2 teaspoons kosher salt
    · 12 ounces filtered water
    · 2 tablespoons cornmeal

    Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

    After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size.

    While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
  4. elizabethbinary

    elizabethbinary Chillin' With My Peeps

    Mar 22, 2010
    Brisbane, Australia
    Oh haha! I am jealous - I make a decent bread but I seem to always mess up my no-knead ones!

    But I try SO HARD to make loaves of bread to have sandwiches through the week. I've baked two loaves... three... doesn't matter - we just eat whatever amount I make! I've even frozen them to bake later and still - none left for sandwiches!

    Homemade bread is quite possible the worst sandwich bread ever.
  5. galanie

    galanie Treat Dispenser No More

    Aug 20, 2010

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