So I have used the No Knead Bread recipe two, three times. I heard people sang praises of this recipe and how good it is. But each time my bread turned out to be more a hard biscuit than fluffy bread. The crust was thick, and hard, and the interior was somewhat dry and dense. The whole bread couldn’t be more than 2" tall.
Why do you think that may be? The yeast? (I bought some instant yeast, that i eventually froze) The folding technique?
I used Central Milling flour, bought from Costco.
I mixed the flour, yeast, and salt in a big salad bowl, then added water and let the dough rise.
For a while I thought I didn’t wait long enough for the fermentation, but the results were the same after I waited longer.
The yeast seemed to be working- as the dough grew much bigger in size after the waiting, before I folded it a few times as instructed.
I used a cast iron cocotte, real hot when I threw the dough in. No its not as suave as how Jim Lahey did it, but nonetheless the dough got in. (Though when the dough got in, it was back to the pre-fermentation size since I folded it a few times)
My oven temperature was very close to what they need in the recipe.
I followed instructions precisely (I think), and still got the same result. I love to have good bread but this is seriously dampening my baking spirit.