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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 breadtopia.com, 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.

            2. My house is in the low 60s overnight. I turn the oven on for 2 mins, turn it off then put the dough bucket in for the night. The oven feels warm when I put my hand in. It doesn't stay warm all night, but if I just leave the dough on the counter not much has happened when I check it in the morning.

              1. I set my oven to 200F when I start making the bread dough. When it reaches 200, I turn the oven off and by the time the dough is kneaded and ready for the first rise the oven has cooled off enough and I put the dough in the oven to rise. If you think the oven is still too warm, leave the door propped open with a wooden spoon.

                Bread dough will rise at 60F, but it will take longer to double in size.

                2 Replies
                1. re: leanneabe

                  Why are you kneading no-knead bread? ; )

                  1. re: Jennalynn

                    I wasn't talking specifically about no-knead bread, just what I do when I bake bread, which has lately been the kneading kind. But, I suppose in the instance of no-knead bread, the stirring part would be the "kneading".

                2. Good luck with this. I would probably just stick it in my unheated oven, cover tightly w/ Saran, and let it go the full 18 or so hours. You should be fine.

                  I just discovered this recipe last week as I was searching for recipe ideas for my new LC Dutch oven. I know, I'm a year behind!

                  Anyhow, just a helpful tip that I gathered from watching the video of Bittman and Lahey making the bread. When Lahey measures his 3 cups of flour, he scoops and shakes it level. This results in a greater amount of flour being used versus if you measure flour "correctly" (ie, spoon in then level with straight edge).

                  When I made it the second time, I scooped the flour in the bag and leveled with my finger. This results in a MUCH better more manageable dough, with equally good results.

                  Hope this helps.

                  5 Replies
                  1. re: brian874

                    I've been going with the weighed method 20 ounces flour, 14 ounces water & the regular measures for salt an yeast and it comes out perfect every time.

                    1. re: Eric in NJ

                      That's how I bake bread too... weights instead of measures.

                      1. re: Jennalynn

                        I just made it --- used weights rather than measures and put in roasted garlic when the no knead "kneading" part came in after 24 hours! Was it ever good. I may have apple pie problems, but I can make this bread.

                        I would probably stick it in the oven just so it's not getting a wind across it's sails and allow a lot of time for it to ferment or foment.

                        No matter what, it'll be good.

                        1. re: Jennalynn

                          The longer 24 hour rise made for bigger holes which we like.

                          1. re: dutchdot

                            My dough has always separated when it goes that long, so I quit at 18 or so.-