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Feb 21, 2009 03:36 AM

no knead bread dough way too wet

It seemed fine when I made the dough but after 20 hours (maybe that was too long) I tried to shape it for it's second rise and it's a wet puddle. Any thoughts or suggestions?

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  1. It may be due to room humidity and the flour soaking up moisture ahead of time.

    One possible savior.....put it in a bowl for the final rise then flip the bowl quickly before baking

    1 Reply
    1. re: FriedClamFanatic

      What I ended up doing was pouring it out onto a baking sheet. Maybe it will turn into some kind of flatbread. I hate to waste the dough.

    2. I've only made the Cooks Illustrated Almost No-knead bread a couple of times (so good!), but I think mine was pretty loose, to loose to form into a ball. I just put the blob in a roundish shape on parchment sprayed with non-stick spray and put it in a 10 inch skillet for the second rise, and then lifted it into the preheated pan. It was really delicious.

      As long as it's holding together pretty well, I think you'll be fine.

      1 Reply
      1. re: bear

        Well it came out kind of odd but sort of tasty. It's flat and dense but has a nice sourish taste. It's a little doughy though. I made this bread twice before and it came out fantastic both times. I tried a little experimentation this time with different flours and a little bit of oats but that seemed to knock things off.

      2. When the dough is too sticky or too wet to shape easily, I put it in a small 4 quart dutch oven (sprayed with PAM) and let rise for two hours, then bake in a hot oven for 50 minutes, without slashing or covering. It makes a nice round loaf.

        1 Reply
        1. re: jayt90

          Yeah, I have a Calphalon soup pot that i have used for baking in the past. Looks a little funny with the straight sides, but it always tastes great