unrisen bread?

Swan_2

how did your bread taste?

it's interesting you mentioned the dough was on the dry side, I've found that usually makes it more difficult to get a good rise


I might give it a go myself, although I'm well known in these parts for my rare but spectacular culinary disasters, so there's no telling what the end result will be

hotcookie101

It was YUMMY. much more closed textured than normal homemade bread-great for sandwiches . I don't feel 300mls of liquid was enough for 560g flour (I think I usually use 330mls for 500g) The dough barely came together with that, so I did add probably another 30-40mls, dough was a nice texture after that.

Justamum

hotcookie101 wrote: »

I think, depending on flavour, if I make it again, I will just leave it in the unheated kitchen overnight, rather than in the fridge, as I think the milk/water combo was too cold, and then 5 degrees-it has taken all day to rise, rather than just the 1-3 hours stated in recipe!

I would do that - the fridge would have made the yeast go to sleep - it's obviously waking up now if it's started to rise. In the winter I always rise my dough overnight, but I still use the same amount of yeast I normally would (1 tsp fast action for 500g flour) and I just leave it covered with clingfilm in the kitchen then knock it back and put it in the tins in the morning. I can always tell when the weather is getting warmer as my dough is hanging out of the bowl in the morning!

The long slow rise really does make a huge difference with the flavour.

adelight

Doesn't sound like much water, overnight and no knead bread recipes usually have a more wet than usual dough.