Recipe No Knead Dutch Oven Bread

[ZCook]

Yes, only a half hour. And the shaping is just a few pulls and folds.
I've read that the 2nd proof should be 2 hours plus, but wasn't sure if that was why the crumb was dense.

Any help is much appreciated.

Likely you prob need (!) your (pretty full) 2nd prove (eyeballing to doubling in size) Bulk fermentation function is mainly for flavour and to an extent for dough elasticity/strength.

There's a whole art in final proofing too, but if you make notes on timings ambient room temps each time until you dial it in, you should come up with pretty reliable working timings for specific recipes you make.

edited to add
Other than that your loaf looks pretty great! Just a bit more air if that's what you're after - some people prefer denser - just preferences. The cocotte (aka dutch oven) method is good

 

[ZCook]

Soz. Probably way too much unnecessary info waffle! Can delete!

Looks like you're pretty on top it anyway

 

[buckytom]

Soz. Probably way too much unnecessary info waffle! Can delete!

Looks like you're pretty on top it anyway

No, all info is helpful. Thanks again. Lots to learn as I've only been making bread for just over a week.

This last bread came out much better, but I'd like to learn how to purposely make bread lighter or more dense, not by chance.

 

[Barriehie]

For long proofs I'll let it go for 8 hours max at room temperature and then it can go in the fridge for up to 3 days. Take it out, shape, get a bit of rise (double), and then bake.

 

[Morning Glory]

Lots to learn as I've only been making bread for just over a week.

Impressive results for a newbie.

I think if you want light fluffy bread then 'no knead' is not the best type. Kneading isn't difficult...

 

[Barriehie]

Impressive results for a newbie.

I think if you want light fluffy bread then 'no knead' is not the best type. Kneading isn't difficult...

I agree, you've got to have gluten development so the dough walls can hold the bubble.

 

[badjak]

I disagree....
Time does wonders
If you don't or minimally knead, then you need more time for a proper rise.
I would guess it would also be good to use less yeast, so they work hand in hand

 

[ZCook]

I disagree....
Time does wonders
If you don't or minimally knead, then you need more time for a proper rise.
I would guess it would also be good to use less yeast, so they work hand in hand

I agree.
Slightly diff reasons tho.
The first 20 - 30 mins are when the flour hydrates and the gluten/protein develops naturally. No point kneading before then in any case. Time does it for you.

 

[kaneohegirlinaz]

Did I miss it?
I proof my No Knead Bread dough in the `fridge to "ferment" the dough and add flavor for up to 7 days.

 

[kaneohegirlinaz]

GREAT!
Now I need to make bread ...

 

[buckytom]

Bread #6. I followed Z's and Barriehie's advice and did a shorter first rise, punch diwn, then a 2 hour second rise. It's cooling now.
Looks good, and it's taller.

 

[Morning Glory]

Bread #6. I followed Z's and Barriehie's advice and did a shorter first rise, punch diwn, then a 2 hour second rise. It's cooling now.
Looks good, and it's taller.

View attachment 145161

View attachment 145163

Looks very yood. Looking forward to a photo of the crumb.

 

[buckytom]

Looks very yood. Looking forward to a photo of the crumb.

Best one yet. It was exactly the way we like this kind of bread.

 

[buckytom]

Since this is a recipe thread, I've made corrections to the original post as it has greatly improved.