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Dec 14, 2006 05:00 PM

No-knead bread: Any harm in a very long second rise?

Bad timing on my part, but my schedule is going to allow a second rise of either just barely over an hour or ... 10 to 12 hours.

Has anyone tried a second rise that long? Failing that, do any Alton Brown types have a theory on what it might do?

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  1. If you don't let it rise long enough, you'll end up with a squat, dense loaf. Let it rise too long, and the gluten is going to get stretched out and lack structure. I haven't had experience with this recipe, but I'm pretty sure that if you do the second rise in the refrigerator it should come out just fine.

    1 Reply
    1. re: JK Grence the Cosmic Jester

      I agree; it will sort of go into a "holding pattern" in the refrigerator. Just take it out and let it sit at room temp for an hour or so while the oven heats.

    2. I just made a couple more loaves with extra long rises because I was busy. First rise was for 20 hours (woke up late.) I didn't get back to the house in time on the 2nd rise and it ended up rising 4 hours. I thought that might negatively effect the structure, so I folded it a couple of times and let it do a 3rd rise for another hour. These were the best loaves that I've made to date.

      With my first loaf, I let it rise just over an hour on the second rise and it was just great.