No-Knead Bread: How long should I raise the dough in different tempratures?
The famous No-Knead Bread recipe said:
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees).
But I don't have the ideal 21 Celsius degrees room temperature or any device that can keep the dough 21 degrees for 18 hours.
In summer, my room temperature is around 25~30 degrees, in winter, it's 3~10 degrees.
My questions are:
- How long should I raise the dough under 10, 15, 20, 25, 30 degrees?
- I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long?
Thanks.
Update:
(sorry for my English) I just tried to raise the dough for 30+ hours under 25~27 Celsius degrees. The volume of the dough was increasing in the first 10+ hours, and the max volume was 2x of the original size. But later, it began to shrink! After 30+ hours, the volume was about 1.3~1.5 times of the original size. I tried to bake it under 250 Celsius degrees for 40 minutes... it tastes like rocks.
Best Answer
I was taught to bake bread when the dough is around 2x the original volume or slightly less. Looks like the peak time for you is around 10 - 12 hours.
I'm afraid you missed the peak time and it has to get heavier!
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Quick Answer about "No-Knead Bread: How long should I raise the dough in different tempratures?"
Let the dough rise. Cover the bowl with plastic wrap or beeswrap, and let it rest at room temperature for about 12 to 18 hours. The longer it rests, the more flavor and better texture it will have.How do you make no knead bread rise higher?
No-knead bread plays well with amateur bakers so do not be intimidated by the steps. This recipe is really forgiving (a.k.a. hard to mess up). 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.Can no knead bread rise too long?
Temperature matters Nail the sweet spot \u2014 warm enough to rise at a decent rate, yet cool enough to develop flavor \u2014 and you're golden. Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75\xb0F to 78\xb0F.What temperature should you raise dough?
The secret of successful rising Most recipes call for the bread to double in size \u2013 this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used.How long should you leave bread dough to rise for?
More answers regarding no-Knead Bread: How long should I raise the dough in different tempratures?
Answer 2
This is probably not ideal, but you could experiment with letting the dough rise in your refrigerator. The cold will slow down the yeast considerably, but in the very least you will have a consistent temperature to work with throughout the year.
I've made the no-knead dough recipe quite a few times -- and every once in a while I will stash the dough in the refrigerator to slow down the rise to better fit my schedule (I like a 12-14 hour room temperature rise, which is about 70F here in SoCal). I've never let it rise completely in the refrigerator, but I'd say expect it take somewhere around 36-48 hours.
You can generally tell when the dough is properly autolysed by the bubbles on the surface (as mentioned by derobert above).
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