Faster No Knead Bread {Easy Recipe} - crave the good (2024)

FAQs

Why is my no knead bread not rising enough? ›

I'm going to assume you're working with active dry yeast/instant yeast of some kind (not sourdough starter). Yeast was killed, either by something too hot/cold or by direct contact with salt at the beginning (or, maybe the yeast is old and therefore dead); the dough wouldn't rise.

The method uses a long rise instead of kneading to align the dough's gluten molecules with each other so as to produce a strong, elastic network, resulting in long, sticky strands.

If the dough isn't mixed or kneaded to full development (e.g., full windowpane), adding in sets of stretch and folds during bulk fermentation will help continue its progress toward a firmer, more cohesive dough that's able to trap gas and hold its shape all the way to bake time.

Classic no-knead bread (made with ¼ tsp instant yeast and 2¾ cups of flour) often tastes flat and dull. That lack of flavor comes from the yeast outpacing enzymes and consuming too many of the available sugars in the dough.

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

Too Much Flour

The big lesson here: too much of any ingredient can make your bread not rise—even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should.

No-knead (Passive): In this mix-to-combine, long-fermented method, time is used to maximum effect for developing both flavor and strength. Pros: Dough develops flavor during extended fermentation. Easy. Cons: Uncontrolled fermentation may cause variable impacts to crumb structure and flavor.

The main difference is in the way that gluten is formed in the loaves. Kneaded breads use kneading to develop the gluten and no-knead breads use the natural chemical changes that happen when flour and water are mixed to develop the gluten.

No time dough is a one-step breadmaking process where all dry ingredients are mixed slowly prior to adding water. Unlike other common dough systems where fermentation lasts for a couple of hours, this process does not call for a specified bulk fermentation time.

No-knead bread gets its power from a long, slow rise at room temperature. Mix up the dough in the morning and let it sit for at least six hours before shaping and rising for one hour more. The bread bakes for 30 minutes covered and 15 minutes uncovered in the Dutch oven.

How do you know when no knead bread is proofed? ›

NYT No Knead Bread says proof for at least 12, but preferably 18 hours at room temp (they say 70F). Says dough is ready when surface is dotted with bubbles.

The Rubaud method is a popular method of hand mixing the dough. The Rubaud method develops gluten strength up front in the process. In the Rubuaud method, you gently lift and pull the dough in a bowl, mimicking the motion of a diving-arm mixer (or perhaps the diving arm-mixer is mimicking the Rubaud method!)

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Shaping No-Knead Bread

It's a sticky dough, and the flour will prevent it from sticking to the counter. Dust the top very lightly with flour too — just enough so your hands don't stick to it.

If my dough didn't rise, I would take it as an opportunity to practice my problem solving skills. You could try adding a bit more yeast that you have activated (so you know it's working) and flour, and let it rise again.

If you're dough didn't rise, the yeast is probably dead. This could be because the yeast was old, it wasn't refrigerated, or because the water you bloomed it in was too hot (ideally the water should be warm, about 100F). You can still bake the dough but don't expect the same flavor.