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My bread loaf turned into a frisbee yesterday
I thought I'd try a no-knead recipe I saw online and left it to rise for 12 hours. Came back and the dough had exploded over the bowl and onto the counter like a science experiment gone wrong. Baked it anyway because I hate wasting flour and it came out flat and rock hard. My husband said it could double as a hockey puck. Has anyone else had a rise time totally backfire on them?
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drew_thomas917d ago
12 hours is like the Goldilocks zone of overproofing, I left a dough for 10 once and ended up with a gluten frisbee that actually bounced when I dropped it.
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the_abby16d ago
But what temp was your kitchen at during those 10 hours? Because I've left dough out for similar stretches in the middle of winter when my place is like 65 degrees and it turned out fine, but my friend did the same thing in August and ended up with a sticky, acidic mess. Seems like the proofing clock ticks way faster when it's warm, doesn't it? Or was it maybe the flour blend that did you in?
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