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Jan 1, 2008 10:58 AM

No Knead Bread Question

I've read all the posts on NKB and here's my question.

It's pretty cold around here right now and I don't keep my house on the warm side. My thermostate is at 66. And that would be in the warmest parts of the house... I've got an old drafty house.

Where can I place my dough for it's long rise?

I'm not sure but maybe I can set my oven for 70 degrees? Would that work? And would I want my oven on for that long?

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  1. Sometimes just turning the oven light on will create enough heat to allow the dough to rise.

    1. Yeah, I'd be very surprised if your oven would go that long. Turning the light on would probably do it-sometimes I even just leave the light that's on the oven hood on and have it rise on the stove top, and that works fine. But really, if you're talking about the overnight rise on the bread, I don't think warmth is as much of an issue-I've never had problems with it, at least.

      1. Your 60's temp should be fine. It's more the length of the rise than the temperature..

        1. I agree with Eric, I don't think temperature is a vital issue. I've made that bread lots of times, never pay attention to house temp. I've gotten very casual about the bread, I used to put foil or plastic on as a cover, now I just put another bowl over it as a seal. If you go to, there are a few interesting variations on it.. the one with the steel cut oats is nice and chewy, not quite as many holes, but nice. I do think the longer rise period of eighteen hours is better than twelve, but maybe it's just my imagination.

          1. Thanks all!

            I'm going to give it a go today.

            1 Reply
            1. re: Jennalynn

              I'd still put it in the oven to avoid drafts. Works for me.