I hate to post such bad news since there were so many good reports
about the No Knead Bread. I tried it and it was awful. Perhaps I
did something incorrectly. I used white-wheat flour and a little
extra yeast (because how could 1/4 tsp be enough :). I noticed there
was no sugar at all - what feeds those little yeasties? - So I added
some - not much. I placed it above my freezer which is where I raise
all my bread. After 24 hours there was still very few bubbles and
just a little increase in size. So I dumped it on the counter and
lots of liquid ran all over. I added more flour to pull it all
together, plopped it in the bowl - oh well - followed the rest of
the directions and wound up with a less than desirable result -
little rise and kind of a sour taste.
What is the problem? #1 I used rapid rise yeast, it works every
where else, why not here, #2 How can you handle already risen dough
and put it in a hot pan and #3 Shouldn't there be some sugar or some
other sweet in it?
D. Beeckler