I'm making Jim Lahey's No-Knead bread but realized my timing is off: By the time the dough has sat for the requisite 12-18 hours, it'll be too late to shape it, let it rise and bake it off tonight. Has anyone tried shaping this dough, then refrigerating it overnight and letting it rise in the morning before baking? If so, any tips?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)