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The Kitchen Table

No-knead bread in a cool house

17 years ago

I'm trying my first loaf of NYT no-knead bread. The recipe says it should rise in a fairly warm place, around 70 degrees. We keep our house at 65 in the day, 60 at night.

If this were regular bread, I'd put it in the oven with a pan of hot water under it, but I can't do that for the next 18 hours.

I read that the top of the fridge is a good place, but mine isn't warm at all.

Any ideas, or would you just leave it as is?

.. Joann

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Comments (14)

Chemocurl zn5b/6a Indiana
17 years ago
I read that the top of the fridge is a good place, but mine isn't warm at all.
I think that is the case of older refrigerators, or if the house is warmer. I find the warm air comes out of the front of mine at the floor level.

What I do occasionally is put it in the oven with the light on, and it will warm it up just the right amount.

Sue
matti5
17 years ago
I'm a big fan of no knead bread and make it often. I don't have a problem with temps, but a good friend of mine who lives in Ireland makes this bread every single day. He warms up his oven to a low temp, turns it off, waits a bit and then puts the starter in to proof.

Be careful leaving it for 18 hours, for me I find it to be too long. I have also experimented with different beers. I like a stronger yeasty flavor, so have found darker lagers to help with that.

I was recently diagnosed with Celiac disease, so now I am experimenting with potato and rice flour in this recipe. Since beer is now off limits too, I am not sure what to use in it's place.

Have fun and enjoy!!!
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joann23456
Original Author
17 years ago
Thanks a lot! I made cookies tonight, so I put the bread in the oven after it cooled down a bit, then turned on the light. It seems to be working well and smells right. I'll see how it turns out tomorrow morning, which will be about 14 hours.
glenda_al
17 years ago
Good luck!
cynic
17 years ago
matti5, there's gluten free beer available. My sister was recently diagnosed as Celiac. If you find something that works, would you let me know and I'll share it with her. I'd appreciate it.

For the warmspot, my refrigerator kicks out some heat at the bottom front. Could be a good spot. Maybe even put it in a cooler or something with some hot water and sitting in front of the frig if yours is like mine. I recall some people using heating pads on a counter for breads/pastries to rise.

If the light wouldn't be enough, maybe a candle in the oven to help? Or put a light bulb in a cooler or some kind of container. They can put off a lot of heat. Caused me similar problems years ago. Having a cool house would cause problems using my breadmaker. But it helped a lot to preheat the mixing bowl with hot water and use slightly warmer than recommended water to get it started. By the time it cooled off, it was mixed and rising.
MiMi
17 years ago
Where can I find this recipe?. .Debbie
ruthieg__tx
17 years ago
I put mine in the microwave and leave the door open so that the light stays on...works for me..
matti5
17 years ago
Joann - I was wondering how your bread turned out?

Cheryl
debnfla8b
17 years ago
I just put mine on the counter covered with a towel. But then, I live in Florida...LOL I keep the house at 78 all summer, night and day.

If you have a garage...how about setting the bowl in there covered with plastic wrap and a towel? Or in the microwave like Ruthie suggested.

It is a new "brain wrinkle" for me about places being to cold for dough to rise!!! LOL

Deb
User
17 years ago
Try wrapping the bowl with a nice warm towel. Mom used to "cook" rice in her bed! Seriously! She put the bowl that was wrapped in newspaper under the covers. I've never tried it, but when my house is cool and I need somewhere warm to rise my bread dough (I make regular bread), I put it on the bed and wrap blankets around the bowl.
jannie
17 years ago
My gas oven has a pilot light that's on all the time. The perfect place for rising yeast doughs!
joyfulguy
17 years ago
Hi Joann23456,

I was going to advise inviting some friends over who are full of hot air ...

... until you mentioned 18 hours - then I thought that such would be to encourage a friend to inflict suffering on herself beyond the call of duty.

If the regular oven light doesn't provide enough heat in the oven, run a trouble light, with the wire frame around the bulb like the family uses in the garage/basement into the oven - that should add more than enough heat to achieve your purpose.

If the cord causes the oven door to sit open too far, cover the gap with a towel.

Good wishes for success in your new enterprise.

The temp is often about 60 in here from this time of year till spring - causes one to wear several layers of clothing ... with non-operational hand stuck under the bum at times to arm up, and the hand on the mouse covered with a washcloth, held in place with a safety pin. When one's rather short of hair on top, a welder's or a baseball cap helps.

ole joyful
joann23456
Original Author
17 years ago
The oven light worked great, and the bread was amazing! The best I've ever made, and I've been baking bread for 30 years.

It *was* too wet (I know it's supposed to be wet, but I watched the video of the creator of the recipe making the bread, and it wasn't as wet as mine), so I'll add less water next time.

Thanks for all the tips.
carol_in_california
17 years ago
I was wondering how it turned out. I haven't tried the NYT's no knead yet.
But it use the 5 minute Artisan bread recipe regularly.
I am glad your bread turned out so well.

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