Are there any ingredients I should not add to a no-knead dough with an extended proofing time?
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room.
I'm thinking of upping my game and adding fresh ingredients (e.g. minced fresh garlic, salami, tomato etc.) to the dough. Is there any ingredients I should avoid for food safety or quality reasons due to this long proofing time?
I will be using white bread flour and approximately 1/4 Tsp of bread machine yeast, and possibly sugar and olive oil as well.
Best Answer
I don't think there's anything specific to worry about with bread dough. The important point is the temperature: if you're considering adding an ingredient that you normally wouldn't let sit out at room temperature for 18 hours for food safety reasons (and/or because it might start tasting "off"), you probably should add that ingredient toward the end by folding it in before shaping or something.
Most no-knead bread recipes that sit out at room temperature for a long time are quite flexible. You likely won't cause any problems by folding in an ingredient late in the first rise.
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Can you proof no knead bread too long?
Even if you let it rise too long or add too much water, odds are, you are still going to end up with a good loaf of bread. I would recommend following the directions closely the first time you try this. With practice, you will start to develop a feel for how it should look, smell, and taste.Why did my no knead bread fail?
You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.Why is my no knead bread so dense?
Why Is My Bread Dense? Usually bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Other factors that come into play are humidity and age of flour.Why is my no knead bread so sticky?
If your dough is so sticky that it sticks to everything, you need to add a little flour to it. As you are kneading it, make sure that your hands and your work surface are coated in a light dusting of flour, and add a few teaspoons of flour at a time. This will get rid of the stickiness.Can You Knead Your DOUGH TOO MUCH with a Stand Mixer?
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Answer 2
I’m no expert but I’ve seen this discussed on The Great British Baking Show. They recommend adding things after the dough rises, when shaping the loaf. You could use the envelope fold method. I know it’s not strictly no-knead, but maybe close enough. One baking site thinks folding the dough a couple times improves the bread, regardless of additions. HTH!
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