Loading…
23
Vent: Everyone loves no-knead bread but mine keeps ending up a flat brick
I see no-knead recipes all over this forum and everyone raves about that crackly crust. But I've tried it maybe 8 times over the last 3 months and every single loaf comes out dense and squat, like a pancake that got angry. Last Thursday I followed Joshua's recipe to the gram, let it rest 18 hours in my 70 degree kitchen, used a Dutch oven preheated for an hour, and still got a 2 inch tall hockey puck. I think the problem is everyone's flour absorbs water differently and my cheap all-purpose from the corner market just can't handle that hydration level. Am I the only one who thinks no-knead is overhyped and we should go back to kneading for 10 minutes like my grandma did? What flour are you all actually using that works?
1 comments
Log in to join the discussion
Log In1 Comment
bethcarr2d ago
Try bread flour, cheap AP can't hold that much water.
5