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My attempt at a 'no-knead' bread left me with a pancake
I followed the recipe exactly (well, I thought I did) and let it rise overnight, but it just spread out into a dense, flat disk in my Dutch oven. I think my kitchen in Phoenix is too warm for the long rise it called for. Anyone have tips for adjusting proofing times in a hot, dry climate?
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jake1911mo ago
Bro, Phoenix heat will absolutely murder your dough. That overnight rise is for normal temps, not an oven. You gotta cut that proof time way down, maybe just a few hours. Try putting it in the coolest spot you have, like a closet or something. If it's still too warm, the fridge is your friend for a slow rise.
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wren_carr4d ago
@jake191 knows his stuff. A buddy in Tucson baked a brick following normal recipes, swear to god.
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