best timetable for Lahey No-Knead Bread?
hehe, good question. i am smack in the middle of my schedule as i write this now:) i mixed my initial dough at 11pm. covered and she's still fermenting. i figure ill hit the 18 hr mark around 5pm tonight, right? then take it out, fold and rest it and all, ill prob be in the oven at round 7pm tonight i think. bake it and cool it properly (remember you want to eat the bread as close to 86 degrees F as you can, not to be too mathematical about all this:) and i think ill be eating it around 10pm this evening. fine by me as i dont go to bed till round midnight. we'll see.
I laugh, toodie jane--without planning, many Lahey loaf bakers have found themselves getting up very early or staying up very late to finish this bread, I'll bet! Very very roughly, 24 hours is a good turnaround time--if you start at noon, getting flour from cupboard etc., let it rise 20 hours, rest 15 minutes, rise 2 more hours, bake approx. 1 hour, that's 22 to 23 hours. So just figure *same-time-next-day* bread should come out of oven. It has worked for me so far!
Great posting, and I admit this one has me baffled.
I hit the hay around 10.30 which, for an 18 hour first rise would be 4.00pm next day. But I'm never there at that time, so I guess a few extra hours won't kill the dough.
Apart from my first try, my subsequent breads have all been at weekends. Which is fine, until you want some of that special taste by Wednesday!
just make the fridge your friend! then you can work this bread into any schedule. if you're worried about the rise being too long, just pop it into the fridge. then add an extra hour or so for warming up when you take it out.
i work at home, but i imagine the best schedule for 9 to 5ers would be this:
make the bread when you get home from work; let rise until morning. fold and shape in the morning before work. either let rise in a slightly cool place in the house, or put in fridge and then take out when you get home and let rise/warm up while you heat up oven.
or, make the dough in the morning, shape it at night, pop in fridge, bake next morning?
i've made this bread about ten times now in all sorts of ways and it's very forgiving. no matter if i use starter or different flour mixes, cook it in cast iron or in a loaf pan, etc. it's still the best bread i've ever made!