8
I tried that trendy "no-knead" bread and it was a DISASTER compared to my old method
Everyone on here raves about the no-knead method for sourdough, but I gave it two honest tries last month and both loaves came out flat and gummy. My regular kneaded dough, where I work it by hand for 12 minutes on the counter, gives me a tall crust and perfect air pockets every time. I think the whole "less work is better" thing just doesn't hold up if you want real structure. Has anyone else found that skipping the kneading really hurt their crumb texture?
2 comments
Log in to join the discussion
Log In2 Comments
dixon.amy1mo agoMost Upvoted
I saw a baking blog that said no-knead needs way more water to work.
10
taylor821mo ago
@dixon.amy yeah, did you try increasing the water a little?
I messed around with no-knead recipes a bunch last year and found the same thing. If you start with a wetter dough, like 80 or 85 percent hydration, it really helps the gluten develop without any kneading. I actually had a good batch with 3 cups of flour and 2 cups of water.
It sounds like a lot but it gives you a much softer, airy bread. The trick is letting it rest long enough. How long did you let yours sit before baking?
9