On Mon, 03 Jan 2011 09:00:54 -0500, Jim Elbrecht >
wrote:
>
> "gently and quickly shape dough into a ball" Cover with a floured
> towel-- then another towel.
>
> And it is supposed to double in size in 2 hours. Really? Did the
> 'folding a couple of times', the ball shape, or the extra tiny bits of
> flour make it suddenly rise?
>
> How much should I expect it to have risen in the 18 hours of the first
> rise?
>
> Read the article first as it sure makes it sound easy-- and it looks
> like the result is something I've been trying for for a while.
>
> But the recipe is here;
> http://www.nytimes.com/2006/11/08/di...tml?ref=dining

I've tried making the NYT no knead bread a couple of times.
Everything seems to work out; but the final bread, although baked
through and visually just fine, seems too "wet". My husband calls it
heavy. We don't even like it toasted.

--

Never trust a dog to watch your food.