My no-knead focaccia didn't rise properly in the fridge!
Hi there! I'm a novice bread maker who has only made Mark Bittman's No-Knead Bread before. I'm attempting Alexandra's Kitchen's Focaccia Bread recipe: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/
The recipe asks for the bread to rise in the fridge overnight. When I took it out today, the rise was less than I expected (less, for example, than when I made Mark Bittman's no-knead bread last week.) I'm trying to figure out why, and my thoughts are:
1) I am using half wheat flour, half all purpose (only because my grocery store was out of all-purpose flour).
2) I used yeast from an already-opened packet of active dry yeast. (I folded the packet closed and stored it in a cupboard for about a week.)
3) I used lukewarm water from the tap and did not follow her directions for mixing boiling water with cool water.
I'm letting my bread rise for another two hours (maybe more) before baking. I'm not sure what to do, though. Should I just toss the dough and start over again? Should I try giving it more time to rise before baking? Would appreciate any insight more experienced bakers have to offer...
Thank you! I appreciate the help.
Did your dough rise at all? If so, your yeast is probably still at least a little active. In which case I'd take the dough out and let it keep on doing its thing at room temperature. I've had a couple cold fermentation recipes never take off in the fridge, and giving them more time in a warmer place always fixed it.
Thank you for all your help so far! I really appreciate it.