I finally tried that 'no-knead' bread recipe everyone raves about and it was a total flop

Honestly, I followed the instructions to the letter, let it sit for 18 hours like it said. When I went to shape it, the dough was just a wet, sticky mess that wouldn't hold any form at all. I baked it anyway and got a flat, dense brick. Tbh, I think those recipes need way more specific details about flour type and room temp. Has anyone actually made this work with regular all-purpose flour, or is it a scam?

3 comments

3 Comments

sandrashah2mo ago

That's the worst feeling lol. What kind of flour did you use exactly? Like was it a super cheap store brand or a name brand? I've heard that can make a huge difference with how much water it soaks up. Also, was your kitchen super warm or kinda cold?

leehernandez2mo ago

My kitchen runs cold too, around 68 degrees, and I add an extra hour.

sullivan.abby6d ago

Oh, absolutely. 68 is chilly for a kitchen. A full extra hour sounds like a smart adjustment to make sure it rises properly.