I left my No Knead bread out an extra night can I refresh it?

INo time to bake it off and no room in the fridge. Now it has shrunk a few inches in the bowl. Wondering what to do with it.



boulangere October 28, 2011
Looks lovely! Glad it turned out well for you.
nutcakes October 28, 2011
I let it sit in the bowl another couple of hours and it did rise well enough, so I turned it out on a board and gave the usual second rise for a couple of hours before baking. It came out very well, with a definate tang from the extra overnight rise and maybe my bit of old dough. Similar to when I add sourdough starter to it. The resulting loaf had a smaller finer crumb than the usual open holed elastic interior I usually get, but we like it very much.
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nutcakes October 28, 2011
I don't know if the size of the pic is too big, thought it was smallish, let's try another:
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nutcakes October 28, 2011
Add your answer here
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TiggyBee October 28, 2011
Hi nutcakes, I have a no knead recipe on this site and although the dough can be wet and bubbly, I once left it on the counter for a bit over 48 hours, floured up a board and kneaded it into submission. Came out perfectly. With the expertise of people like boulangere on this site, I've become a much better bread maker! Good luck and hope you'll come back to report your results!
boulangere October 28, 2011
You're so sweet ; ) !
Sam1148 October 27, 2011
To chime in here for no kneed bread. One thing from the original recipe that's lacking is regional differences in flour. Southern AP flour is much softer than some flours in the mid-west and north. This results in fail using no-kneed tech. When I adjusted using a gram weight scale---using gold medal AP flour measured by the weight instead of cups with scoop and level..it worked perfectly. (Gold medal is 130 grams/cup..vs King Authur 115 grams/cup AP). It does make a diffrence.
Electronic scales with gram function are cheep..and 'google' and other sources show gram weights for cups for type of flours. We're lucky to have these resources...as in the past most recipes depending on flours etc..were regional. Now, we're global..and have to adjust, and have the tools to do that. I love it!

nutcakes October 28, 2011
I've made the no knead enough to just go by look/feel, but I'm in the West and we get good hard wheat, so my very first loaf was a great success. Right now I'm using 2 part Gold Medal to one part Sir Lancelot, but that's just what I have on hand.
nutcakes October 27, 2011
TiggyBee, I don't know if you've made it, but No Knead bread is far too wet to knead, that's part of the technique of it. So I'm going with my instinct to feed the dough a bit and see what happens, I added 1/2+ cups flour some water to mainain the consistency as before, a pinch of salt and a tiny pinch of yeast. Oh, and I put a Tbsp of some 'old dough' I am cultivating on my counter. I'll see what happens and if it doesn't rise up to original size and texture later this evening, I'll let it sit overnight and bake it then. It's my little experiment.
boulangere October 27, 2011
I agree with TiggyBee. It's all sort of a science experiment. If it works, it works; if not, you know not what to do wrong next time. I'm not a fan of the no-knead method, but a great fan of pre-ferments, which this method sort of straddles. So forge ahead and please let us know what the results are!
TiggyBee October 27, 2011
Knead it a bit and then bake it. See what happens! I've done it and it worked for me.
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