a quicker rising no-knead bread

[fizzgig]

posting this for lucinda

i halve the recipe and bake it as one loaf in the dutch oven. i don't have a metal pan, but i figured the principle is the same. i didn't refrigerate the first batch, and it came out pretty similar to rising it over night. i refrigerated the two i did yesterday and they came out a lot denser than the non-refrigerated batch - the wheat loaf is like a brick - but it does slice well for sandwiches and it makes great toast.

it's a bit easier for me to make these during the week as compared to the bitman one, especially if i refrigerate the dough. i'll try a longer rise next time.

https://www.facebook.com/note.php?note_id=140260296045839

edit: i had been using a towel sprinkled with corn meal for the second rise, but i wasn't crazy about the texture, so i tried parchment sprinkled with flour and still got a lot of sticking. the last couple times i've used wax paper sprinkled with flour and it works wonderfully.

one of the loaves from yesterday

[Warpy]

1. Try sprinkling it with cornmeal, instead

You get a nutty flavor and a really nice crunch on the bottom. Using flour just tastes like singed flour, no fun.

[fizzgig]

4. i'm ok with cornmeal on the bottom

i'm just not crazy about it on the top, which is where it was winding up due to me flipping it over. i'm a bit strange like that.

[yellerpup]

2. That is one beautiful loaf!

Thanks for the recipe.

[fizzgig]

5. thank you!

i'm glad to share

[Lucinda]

3. Ahh cool! You use the regular no-knead recipe. It's a good one.

I don't think I've ever made the bread the first day the dough is made. Good to know it turns out well! Thanks!

[fizzgig]

6. you're welcome :)

i really like the original, but i love being able to knock it out in an afternoon