The no-knead bread slumps, too. The only consistent reason I can find for the sloppy, spready problem is ambient temperature in my kitchen. In the summer, I keep the thermostat at 79 or 80 degrees F, whereas in winter it's at 68 or so. When it's warmer and more humid, the bread slumps; when it's cooler, I get a firmer dough that keeps its boule shape better when it goes into the glass-lidded cast-iron dutch oven I use for a cloche.
It may help also to "show the bread who's boss" and knead it a little before the final proofing. I've found that a little kneading -- just a half-dozen folds and turns -- has helped the shape this summer, despite the no-knead name of the bread.
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zvi and
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Date: 2010-08-17 04:08 pm (UTC)It may help also to "show the bread who's boss" and knead it a little before the final proofing. I've found that a little kneading -- just a half-dozen folds and turns -- has helped the shape this summer, despite the no-knead name of the bread.