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No-Knead Bread a little dense?

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I finally tried the NYT no-knead bread now that I have my coveted dutch oven. We found it to be absolutely delicious - the crust was awesome and the flavor great. Though the inside was "hole-y", I found it to be a little dense. Any ways to lighten it up? What did I do wrong?
Thanks!

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  1. Maybe "heavy" is the right word, rather than "dense", now that I think about it. :)

    1. Density can be a factor of the type of flour used in the formula and/or the way the dough was handled. Too much handling usually equals a more dense (heavier) finished loaf. What type of flour did you select and what does the nutritional label say about protein content?

      3 Replies
      1. re: todao

        I just used all-purpose b/c that's what I had on hand. I'm not sure about protein content. I sounds stupid but I didn't even think of bread flour! (obviously I'm a bread-making beginner!)

        1. re: MRyerson06

          "obviously I'm a bread-making beginner!"
          I think you'll appreciate this site:

          http://www.thefreshloaf.com/

          1. re: todao

            Thank you - this is a wealth of information. All best.