3 ms·

I've tried this a few times. Twice, it come out great, and once it failed (I think temp was too cold and it didn't rise quite enough.) All three times, I made

I've tried this a few times. Twice, it come out great, and once it failed (I think temp was too cold and it didn't rise quite enough.) All three times, I made a huge mess. The dry flour goes everywhere, the dough is very sticky and gets on my hands and spoon and the towel and plastic wrap the recipe has you using. If I could figure out how to not make a huge mess, it would be 100x more convenient to make.

stevekemp 7y ago
I use an overnight no-knead inspired approach as documented here: https://blog.steve.fi/this_is_mostly_how_i_make_bread.html https://blog.steve.fi/this_is_mostly_how_i_make_bread.html There's only one bowl to clean afterward, and so I find it pretty simple. The pictures in that post don't really do it justice, but I've never had an inedible result, even if sometimes it doesn't look great.
MegaDeKay 7y ago
This is the process I use in making no knead bread. Lots of pictures and minimal minimal mess. http://madscientistlabs.blogspot.com/2014/06/diablo-bread-bread-of-devil.html http://madscientistlabs.blogspot.com/2014/06/diablo-bread-br... But note that no-knead bread is supposed to be sticky. The high hydration is the trick to making the whole thing work, but good technique can reduce the mess to a minimum. If you are getting inconsistent results, I strongly recommend you weigh your ingredients (especially flour) if you aren't already. There is a huge variation in how much flour is in a cup, and you can swing between delicious to disaster pretty easily. I feel that weighing of ingredients when baking is a key to consistency.