Why is my no-knead bread so dense and heavy?

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

What is the secret to making good artisan breads?

Many bakers agree that the ideal room temperature for bread dough to rise is between 70° and 75°. If you’re baking in a kitchen that is cooler than 70°, you can easily raise the temperature of your dough by using warm or hot water (or milk)—or just let it rise a little slower, which will improve your loaves.

What is different about artisan bread?

Artisan bread uses traditional methods, only uses natural ingredients, takes longer to make, can’t be made on a large scale, or is made by an artisan. It appears that artisan bread is very vague in its definition and is somewhat open to interpretation.

Are there any breads that are no knead?

Some days we’re really torn between baking up a quick or more labor-intensive loaf of homemade bread. But now we have the perfect compromise in these 18 no-knead breads. With variations ranging from pizza crust to loaves made with alternative grains to bread-meets-cake creations, your baking routine just got a whole lot more simple.

What’s the difference between no knead and no rise bread?

That recipe took the world by storm, and different variations on it soon began to appear. No-knead breads showcase chemistry at its finest. Typical bread recipes require kneading to develop the gluten in the bread (this gives bread its lighter texture). No-knead bread recipes skip this step and instead rely on a long rise to create the ideal loaf.

When did Jim Lahey make no knead bread?

No-knead breads have been around for thousands of years, but they surged in popularity when baker Jim Lahey published a special no-knead bread recipe in the New York Times in 2006. That recipe took the world by storm, and different variations on it soon began to appear.

Why are whole grains bad for no knead bread?

Whole grains have a detrimental effect on a bread’s structure because bran particles interfere with bonding of gluten strands. That’s why traditional no-knead bread is made with all white flour: without kneading, its structure isn’t strong enough to stand up to a little interference.