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Okay, I'm going against the grain on the 'no-knead overnight' method everyone loves.
My loaves kept coming out flat and dense. On my fourth try, I skipped the 12-hour rest and just kneaded for 8 minutes right after mixing, then did a normal 2-hour rise. The structure was way better. Has anyone else found that a longer rise just makes the dough too slack?
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the_sam3d ago
I read somewhere that the long rest can over-ferment weaker flours. Maybe that's why cutting the time worked for @brian865. My last batch got gummy and flat after 10 hours, so I'm sticking with a shorter proof now.
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