Dear Tricia, I tried your bread recipe
(might just try it again next week)
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Hmmm – Did you leave it to rise for over 8 hours???? We could do a bread intervention for you. Pehaps Seb could do a demo next time we’re around….I bet it still tasted pretty good, though. Right??
Um, it actually crunched when you bit into it.
And I left it to rise for a whole 23 hours!!! Dad thinks the house was too cold and that next time I need to leave it next to the fire.
Would LOVE a Seb demo.
How puffed was the dough? 23 hours may have been too much, especially if you used fresh/new yeast. This is what Seb thinks. Over-proofed bread dough will collapse in the heat. If it is over-proofed (really poofy/fluffy – risen bread dough), it is double in volume. We’ve over-proofed croissants and the bread crashes flat. If your yeast was fresh, it may have been very active and strong – allowing it to over-proof more easily.
Maybe try to let it rise for 8 – 9 hours max next time.
Just mix the dough before you go to bed, put in plastic tupperware, and bake in the morning.
http://feedme.typepad.com/my_weblog/2007/01/the_amazing_nok.html
Put some apple in it and call it a pie! Nic
crusty: that is the no-knead bread recipe i use (well, the one from the Times). we all knead to pray now.
Hehehe. I made this recipe and left it for more than 24 hours and it worked fine. I think it must be the cold house!
Oh Em. I sorry your bread came out so crummy.