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No-Knead Bread a little dense?

m
MRyerson06 Oct 31, 2011 09:24 AM

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!

  1. todao Oct 31, 2011 09:38 AM

    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
      m
      MRyerson06 Oct 31, 2011 09:40 AM

      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
        todao Oct 31, 2011 10:09 AM

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

        http://www.thefreshloaf.com/

        1. re: todao
          m
          MRyerson06 Oct 31, 2011 10:10 AM

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

    2. m
      MRyerson06 Oct 31, 2011 09:27 AM

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

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