I’ve been constantly fine-tuning the Mark Bittman Jim Lahey No Knead Bread recipe. We’ve made a GardenFork Video here, and I’ve done blog posts about No Knead Bread. For a while there I was having No Knead Bread failure, and I finally found that I was not letting the dough rise long enough for the initial rise, and that the kind of all purpose flour changes the dough. Not every all purpose dough has the same amount of protien, it varies.
I also have started to rise the dough in a towel lined bowl instead of just on a board. I think it helps with the shape a bit.
I think the hardest thing about No Knead Bread is flipping it into the dutch oven.
So we took some pictures of how I do it. I’m never able to get it to flop right in proper, so I take a wooden spatula and scrape the dough off the sides of the dutch oven, and jiggle the pot to get the dough to even out. I don’t touch the dough.
The flip is a fluid motion, don’t hesitate, and don’t flip too fast, or too hard. The less you think about it the better. How’s that for advice?
What techniques do you have for better No Knead Bread? or any recipe variations? please tell us below: