Comments on: No Knead Overnight Crusty Bread

By: Henrietta Jackson

Henrietta Jackson — Thu, 21 Mar 2024 00:58:23 +0000

Hi Melissa! Thanks so much for your comments! I did use organic bread flour instead of all purpose. Also how did you measure the 3 1/4 cups flour? I tried converting that to grams so that could be another variable as far as the amount of flour I used compared to the recipe. After the long proof,, am I supposed to let the dough rise again after shaping or is it ready to bake right after shaping?

Thanks again, Henrietta

By: Melissa Stadler

Melissa Stadler — Tue, 19 Mar 2024 02:29:01 +0000

In reply to Henrietta Jackson. Hi! These are great questions. Let's go through them and see if we can figure it out. It may have come out doughy from underbaking it slightly. Oven temperatures may vary and it may have needed more baking time. The dough should have some bubbles in it so that is good news. You don't have to dissolve it ahead of time but I like to do it just to check to ensure my yeast is working. I use a dry instant yeast. I prefer my water to be warm, around 110 degrees to help activate the yeast. I don't like to manipulate the bread too much after the rise but will gently shape it. I do like to preheat the dutch oven and the lid. I think you may have needed 5-7 more minutes of baking time. It sounds like you did a great job but just need slightly more baking time in the oven. Thank you for trying my recipe!

By: Henrietta Jackson

Henrietta Jackson — Tue, 19 Mar 2024 01:58:30 +0000

Hi, I am not sure of what I did wrong. My loaf came out kind of doughy. It did not rise a lot, although the dough was bubbly so I figured the yeast was OK. I let it rise almost 18 hours. Questions, should I have dissolved the yeast in the water first before mixing the rest of the ingredients? I used regular active yeast.. should I have used instant yesst? Did I need to fold the dough at all? My water was 103 degrees. Could that have retarded the rise? After the 18 hour rise and shaping,, should I have let it rise again? My kitchen was about 70 degrees. Would that make a difference? I only preheated the Dutch oven pot, not the lid? Does that matter?

By: Chickylala

Chickylala — Mon, 11 Sep 2023 16:33:28 +0000

In reply to Melissa Stadler. My apology, I clearly missed the citation, appears Mr. Lahey is indeed the originator. I appreciate the clarification.

By: Melissa Stadler

Melissa Stadler — Mon, 11 Sep 2023 15:58:49 +0000

In reply to ChickyLala. Hi there! My credit is at the bottom of my recipe card and in the post to Jim Lahey, who is the originator of this recipe. I gave credit where credit is due. :)

By: ChickyLala

ChickyLala — Sun, 10 Sep 2023 18:39:25 +0000

This recipe you call your own is an exact duplicate from RecipeTinEats, chef Nagi’s No Knead bread. It is incredibly delicious and easy to make but give credit where it’s due.

By: Ellie

Ellie — Mon, 04 Sep 2023 19:24:53 +0000

I can’t believe how easy this bread is to make! And it turned out amazing!

By: carol francis

carol francis — Mon, 28 Aug 2023 14:17:07 +0000

I don’t have a dutch oven pan. Can I use a large pot with a cover. Thank you in advance.

By: Melissa Stadler

Melissa Stadler — Fri, 14 Apr 2023 23:16:28 +0000

In reply to Carolina.

Carolina your comment made me so happy! I am absolutely THRILLED to hear that you are trying out a bunch of different mix ins. So fun! I love when my recipes can become “staples” in a household. Thank you so much for using it!

By: Carol Faye

Carol Faye — Wed, 22 Mar 2023 04:13:07 +0000

This bread turns out great with white flour or bread flour. I have used both. I sometimes double it and use my larger Dutch oven. Makes an big impressive loaf. It is fun to make.