Add water and stir with a spoon. You used too much flour You used self-rising flour Your oven temperature was too low You overbaked the bread. By gently rubbing the proteins against each other, you stretch them out and cause them to line up and cross-link. Preparing the flour and the sourdough is the easy part. Without leaving enough time for your dough to prove, youre not allowing the yeast to produce enough gas and rise your dough, so you wont be left with the open texture that you expect to get in bread. Think of it this way: You are the loaf of bread, and the walls of the oven is a circle of kids in stormtrooper costumes, ready to barrage you with a hailstorm of foam missiles shot at low velocity out of Nerf-N-Strike Alpha Trooper guns. All good bakers have been in the same situation as you. Allow to rest on a wire rack for at least 15 minutes before slicing and serving. People have experimented with all kinds of different ingredients and its how we have all these different variations of bread now. If left unmoled, there won't be enough leavening of beer bread so it will be particularly dense and heavy. The main complaint I had with the original No-Knead Dough recipe is not the technique or texture of the final productit's the flavor. If it has risen properly, it should not spring back completely. Add 70 parts water, and stir to combine. Privacy Policy. To test if its ready, you should gently press your fingertip into it. here are the top 5: 1.Too much moisture in the dough 2.Not enough heat in the oven 3.Too much gluten 4.Under-baked bread 5. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread. 0 Hours: Dough is still lumpy. There are plenty of factors and mistakes that contribute to a disappointing loaf. Whole wheat takes a while to absorb the water, set it aside for a few minutes and then start kneading. Use a dutch oven with lid. Your email address will not be published. There are so many things you need to learn before you fully understand how to bake just one perfect type of bread, so its important that you learn from your mistakes. If youre preparing sourdough, we suggest you store it in a warm dry place. Q: I've become completely smitten with no-knead bread recently because it's so hassle-free to make, but I'm having trouble creating round boules. The main reason why bread rises is that the dough forms gas which allows the bread to rise, so if there is no gas created, you will be left with a dense bread. Step-7: Baking the Bread. Can I use the 'KEEP WARM' setting to ferment the dough? Low Protein Content. So how does the no-knead bread recipe, which, appropriately, has no kneading involved, produce the same effect? If dough is too dry, add water 1 tbsp at a time and process until smooth. We present to you some tried and tested tips to make your bread less dense more delicious. Using cups often leads people to make a dough that has far too much flour and therefore ends up dry and dense. Your "lukewarm" water should be no warmer than 110F before the yeast is added to it. Reddit and its partners use cookies and similar technologies to provide you with a better experience. Here are some things to try: Proof in an area that is 80F or higher. The first thing that comes to mind is under-proofing. So, keep practicing, keep experimenting and keep improving on the recipes you come across. In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Q:Ive become completely smitten with no-knead bread recently because its so hassle-free to make, but Im having trouble creating round boules. Dont worry if the bread doesnt come out pretty and perfect like the ones you see in cooking shows. Let the bread sit out at room temperature for a few hours before slicing and serving. A dough too tight might end up drying faster while the loose dough with high water content might turn out to be soggy. There are other circumstances, but we'll come on to those later in this article. A lot of people like to give around 8-10 minutes to knead their dough, but I prefer to go by feel. Over time, weve found plenty of methods to soften bread, make them fluffier and lighter, and change their texture overall. One big thing that can make bread chewy is using a flour that has too much protein. Someone might knead the dough for a few minutes while others may work at it for a few hours! Now, the air inside that Dutch oven is going to be at or around 500F. Keep in mind that almost all original bread had a chewy texture. Having a lot of protein in your dough can cause too much gluten, which ends up leaving you with a bread thats very chewy. give me tips on this subject for a bread maker. The recipe called for just four ingredients (3.75 cups bread flour, 2.25 tsp. I wanted to make a vegan loaf so I found a no-knead rustic recipe online and gave it a try. Pull your bread out of the oven and give it a few firm taps on the bottom. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Bake for 15 minutes, then remove lid and continue to bake until center of bread registers 209F (98C) on an instant read thermometer, about 30 to 45 minutes longer (time will vary depending on shape of loaf). Turn once or twice and form into loaf shape. That said, I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. Again, like the moisture content, the kneading also must be just right. Use the bread hook attachment on the mixer to mix dough on medium-high speed for 3-4 minutes, until the dough becomes elasticized and wraps into a ball around the hook. When yeast can feed on the sugars and starches in the flour, they give off carbon dioxide, which gets trapped by the network of gluten strands and results in a more open crumb. February 20, 2013. what will baking powder do to bread? On top of all that, there's another factor involved: humidity. Here's our review of the best Dutch ovens on the market. You have to heat the CO2 pockets quickly so that they expand before the dough hardens. The trick to airy bread is to get those bubbles to increase in size as rapidly as possible, giving them plenty of volume before the proteins have time to set. Remove from processor onto a lightly floured surface. The most common reason your bread is so dense is that you have either under-kneaded or over-kneaded your loaf. Therefore, you need to take good care of your starter. Required fields are marked *. And secondly, whole wheat flour has a unique taste that the machine-processed flour cannot replicate. Over the past few weeks, Ive made several no knead breads in a cast iron dutch oven. Do you have any suggestions for Shani? Similarly, bread that looks burnt or flaky on the outside might be perfect on the inside. Same number of kids with guns (that is, same temperature), but this time, many many more of them are actually gonna be able to hit you. The best thing you can do is to see your failure as a good thing. However, in case you do need to knead the dough, you must know how much kneading is required. The temperature must be enough to keep them kicking and active. Well, sorry to burst your bubble, but thats a myth. The type of dry yeast used. Yes, you can make good bread using volume, but there is so much more room for error when youre using measuring cups. You can also insert a cake tester or skewer it should come out clean. First, you need to have a cool environment, this causes the gluten to strengthen and break down starch. Using flour that is hard wheat or high in gluten can make bread chewy. Put it up to some form of light and there should be a good amount of light passing through. After your form your loaves, it is essential that you let your bread rise in a warm place. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Dont get stressed or give up baking because of a few failed loaves. To do this, tear off a chunk of dough and stretch it between your fingers . The rest period generally depends on the kind of flour and cooking time of the bread. After you mix your ingredients together and let them sit around at room temperature for a long, long time (at least 12 hours, and up to 24remember, there's salt in the dough which inhibits autolysis, so you need to compensate for this), the proteins are broken down so much, that even the tiniest of mechanical actions can cause them to align and link up. But worse than that is the background flavor of the bread itself. Now, there is no set quantity or consistency of the dough. Get fresh recipes, cooking tips, deal alerts, and more! For the standard no-knead bread recipe 5-quart to 7.5-quart leaving room inside the oven for the dough to rise without sticking to the inside. If it's difficult to get the dough out, next time try greasing the container or bowl with oil before placing the dough in it. Eventually, the proteins that make up the gluten will coagulate and set, preventing the dough from expanding any more. Here are a few tips to help you with that; The longer you leave your starter the better it develops, Keep feeding your sourdough starter, preferably for a few weeks, this helps the mixture mature, Dont knead too roughly, start slow and gradually work your way in the dough. Can someone please help me out. From experience, I know that in order to produce great bread, I need to knead the dough until it forms a significant amount of gluten, right? A fairly young sourdough starter is basically the many organisms that are present in the flour. The most common reason for chewy bread is the type of flour. Firstly, your yeast might be dead. Work the dough as gently as possible to avoid knocking the . It takes time to understand how bread works, so every new bread baker is expected to make a dense loaf at least once. (Excuse the pun); Dont knead the bread too much, you dont want to break the long gluten strands and make the bread lose, The yeast must be alive and actively be able to move towards more food and water, Also, dont let the dough rest for a long time, over-fermentation breaks the air pockets. 131415 views. Even if you let it rise too long or add too much water, odds are, you are still going to end up with a good loaf of bread. Remove Dutch oven from oven and working quickly, drop dough inside. The most common reason for doughy bread after baking is that it was simply undercooked. Without a good protein content, youre not going to get the gluten development you need. However, the improved structure in our folded version makes it possible to incorporate some whole grain flour, which further enhances the bread's flavor. It can also be because of improper cooling or not following the recipe correctly. Here's how to tell if you've kneaded enough. See how nicely it browns after its three-day cold ferment? Undesired consistency during the kneading cycle. Using cups in a recipe isnt very consistent, especially when using flour. Any ideas how I can change this for a basic wheat loaf and/or a white loaf (with sun-dried tomatoes?) It should be light, airy, chewy and digestible- thats it. However, because a Dutch oven is so much smaller, and because radiant energy decays over distance, objects inside the small, enclosed space of a Dutch oven absorb much more energy through radiation than an object sitting in the center of a large oven. There can be a number of reasons why your bread is dense. I baked it in a preheated 5 qt. This is a baking trick that most experienced bakers use to make their bread sweeter and lighter. These bubbles are separated by thin, stretchy, flexible sheets of gluten (that's the network of proteins that provides structure to good bread). Score: 4.4/5 (7 votes) . The important thing to note is the ratio of ingredients: 100 parts flour, 1.5 parts salt, 1 part instant yeast, and 70 parts water. You can modify this recipe easily to bake loaves of any size. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Americangris a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon properties including, but not limited to, amazon.com, Step-1: Choosing the Right Flour for Bread, Step-4: The Right Bread Dough Consistency. Among the possibilities are: 1: Too little flour/too much liquid in the dough. A too-short bulk ferment or an immature starter that wasn't quite ready to bake with can be the cause of an under-proofed dough. Gooey bread can be gooey for a number of reasons. Unused bread can be stored at room temperature wrapped in foil for up to 3 days, though it may need to be refreshed in a hot oven or toaster before serving. One word: radiation. The most common cause of doughy bread is when it's . Bread flour has a 12-14% protein content, while all-purpose flour has around 10% protein. The stretching, folding and pushing movements releases the gases produced by the yeast. 18. I made this pizza here using the exact same dough that I used to bake the bread above. Check out the top reasons why banana bread become dense on the bottom and how to avoid each one. LE TAUCI 3 Quart Dutch Oven Pot with Lid, for No Knead Bread, Sourdough Loaf, Bread Clothe Baker, Ceramic Casserole Dish, Stove to Oven, Non-Coated, Use as Bread Pan, Soup Pot, Stew Pot, Black. There are a few reasons why your bread might have turned out dense. Using bare minimum of flour, shape gently into a smooth ball. Cover, then let rise overnight. The most confounding part of sourdough bread baking is that the rise times of recipes are just a suggestion or range. Its completely reliable since youll be adding the same amounts each and every time. It will be due to; 1) Not enough gas being produced, or 2) Not enough gas being captured. This will work even if the loaf has cooled, which is similar to par-baking bread. Mix 1/2 cup flour 1/2 cup water, 1/2 cup starter. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread. And what cool science it is. Hot water will kill the yeast, make sure the liquid is blood temperature. If youre not kneading your dough for long enough, youre not going to be producing enough gluten, so your dough cant hold much air and you wont get the texture you want. I would recommend following the directions closely the first time you try this. As a general rule, the dough should be sticky; however, you should not add too much flour to it. If youre lacking on the water or adding extra flour to your dough, youre likely making it too dry. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread. They're the guys who get together to form gluten. Why is my bread doughy inside? No-knead bread plays well with amateur bakers so do not be intimidated by the steps. But before we get there, let's take a quick look at the awesome science behind this equally awesome recipe. The right temperature means that youre at a good balance between cooking the bread through without overdoing the crust. There are no one set formula to baking, it varies from person to person. Take a look at our no-knead bread step-by-step (with pictures!) If you want to use a low protein flour but still get a decent rise, make sure that you combine it with a bread flour so you can still get a good crumb. Step-5: Add a Dash of Baking Soda. Cut bulk fermentation slightly short, perhaps 15 to 30 minutes. It certainly had me thinking that. It is pretty simple to salvage an undercooked bread and create a decent loaf. Can you put a loaf tin in a slow cooker? Dense or heavy bread can be the result of not kneading the dough mix properly-out of many reasons out there. 300g (10 1/2 ounces; about 2 cups) bread flour or all-purpose flour, 210g water (7 1/2 ounces; about 1 cup minus 1 1/2 tablespoons). Any tips on how to create lovely round no-knead loaves instead of these flat creations? The moisture releasing from the dough will get trapped in by the lid and allow for the crust to stay soft long enough for a good rise to take place. an oven-safe stoneware insert (removed from a slow cooker) with a cookie sheet over it as a lid. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. The temperature used. This gives the microorganisms plenty of moisture and warmth to stay active. The process is pretty intricate and exhausting, and one simple mistake can cost you quite heavily (and literally so, the bread becomes dense!). But these are minor quibbles in what is otherwise a completely revolutionary recipe. Yes, indeed it is, and truth be told, there is some kneading going on, but it's not being done by you, nor any other human or even by a member of the kingdom Animalia, for that matter. This is a variable term that changes from recipe to recipe and baker to baker. My normal rate is 1 1/2% salt. 1. Place a pan of boiling water in the oven when you put your bread in. This, combined with a lack of kneading and proofing, lead to a lack of gas in the dough, making bread dense and chewy. Baking soda enhances the flakiness of the dough. When you first hear it, it sounds impossible. active dry yeast, 1.5 tsp. Flour contains two proteins that combine to form gluten, which is responsible for creating the elastic texture in the dough. For starters, it is a healthy alternative to the preserved and processed flour. Avoid These 12 Common Mistakes. A dense and heavy loaf of bread is certainly not the nicest thing to eat, so it can really drive you mad if it keeps happening. Kneading a wet dough takes a bit of experience. Why is my home made bread so heavy? Step-2: Sifting Flour. Baking the perfect loaf of bread is no childs play. So dough formed with a warm ferment ends up with a sour, yeasty off-flavor, as opposed to the richer, maltier aromas you get from bread fermented at cooler temperatures. A 450-degree Fahrenheit is usually the ideal temperature that most professionals opt for. Yeast is delicate and can be killed in the first step of bread making if the water is too warm. Here are some of the top reasons why your loaf may be collapsed: Too little salt was used, or salt was forgotten. 11 Comments. Step-3: Bread Dough Rising. It is an individual choice, you can keep the dough as tight or as loose as you want to. This recipe is really forgiving (a.k.a. Once you have the dough ready, the next step is to bake it. Also, most bakers believe that letting the dough rest for a long time automatically improves its taste. Bread making seems fairly simple until it doesnt work the way you want it to, so here are the reasons why your bread might not be turning out the way you want it to and what you can do next time. Gummy bread is the result of several reasons. A big factor besides the dough is the temperature at which you bake the bread. Do your best to keep your bread from getting too dark and make sure that youre cooking it for long enough. Bakers have known about this process for years, and many incorporate an autolysis step into their recipes, mixing together flour and water and allowing it to rest before adding the remaining ingredients and kneading (salt can inhibit the action of autolysis). Want to read about our favorites? Same goes for the no-knead bread. The temperature a bread cooks at is different for many different types of bread. This is what kneading accomplishes. Increasing the salt level and resting the dough in the fridge improves the bread's flavor. Bake in a preheated Dutch oven. If it doesnt, continue kneading. Its a personal favourite of mine, but you can add whatever youd like to try. How do you make bread light and airy? How to Knead Bread Dough? This occurs pretty much in correlation with the internal temperature of your bread. Flour is composed mainly of two things: starch and proteins. The ingredients you use when baking need to be near exactly the same as the recipe. Let it rest for a few minutes before you mix it thoroughly with the dough.. While the no-knead part of the no-knead dough recipe certainly has some cool action going on, at least for home bread bakers (and we'll get to it soon), the real important innovation here is baking the bread in a Dutch oven, and it works in two ways: by increasing the radiant energy heating the bread, and by increasing the humidity of the baking environment. baking techniques. As I've shown before, giving lean doughs like this a stay in the fridge for three to five days can massively increase its flavor and its performance. When dough has risen, slash top with a floured knife into 2 or 3 slashes, 1/2 inch deep. Adding too much overripe banana to the recipe. 9.2. Why is my bread so dense? Allowing the dough to rest for a long period of time lets autolysis break down the long protein strands, eliminating the need for physical kneading. All you need to do is form your dough into a ball and poke it with your fingertip. Continue kneading if your dough tears easily when you try and do this. Most of the time, however, it is because the bread is too wet for some reason, or the gluten level is off. Or the gas that is produced isn't enough and is not retained within the gluten strands. The amount use. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. What I'm getting at is this. To 100 parts flour, add 1.5 parts salt and 1 part instant yeast. It should sound hollow and almost have an echo to it. That's why traditional no-knead bread is made with all white flour: without kneading, its structure isn't strong enough to stand up to a little interference. Too dense sourdough bread is basically due to insufficient yeast activity in the dough. Same way you know your meat is done: with a thermometer. View complete answer on busbysbakery.com Different reason why bread is dense. Remove the pot from the oven, use oven gloves, and carefully remove the bread from the pot. Now we can look at the actual "no-knead" part of the no-knead bread recipe. Basic thermodynamics here. Nearly perfect bread, in other words. Whats The Best Bread To Use For French Toast. Let rise for 1-2 hours, or until doubled in bulk. 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Youre likely making it too dry doesnt come out pretty and perfect like the moisture,... Wheat takes a bit of experience equally awesome recipe lacking on the recipes you across!, bread that looks burnt or flaky on the bottom and how to tell if you & # ;. And tested tips to make a dense loaf at least once a dense loaf least! Ends up dry and dense these flat creations sourdough is the easy part bread now add youd. Exact same dough that has too much flour to it are some the... Favourite of mine, but there is so much more room for error when youre measuring... Different variations of bread is basically due to insufficient yeast activity in the oven for the dough should sticky! And similar technologies to provide you with a better experience has around 10 % protein content, not... To form gluten, which is responsible for creating the elastic texture in the flour and cooking time the... Top of all that, there is no set quantity or consistency of bread... 10 % protein content, youre likely making it too dry, add water 1 tbsp a! Put a loaf tin in a cast iron Dutch oven from oven give... A slow cooker ) with a cookie sheet over it as a lid to! Would recommend following the recipe pretty simple to salvage an undercooked bread and create a decent loaf contribute to disappointing... Place a pan of boiling water in the first step of bread making if the bread baking that! The moisture content, the kneading also must be enough to keep kicking... And lighter, and stir to combine than 110F before the yeast, make them fluffier and.! Of reasons 1/2 inch deep oven-safe stoneware insert ( removed from a slow cooker ) with cookie... Delicate and can be a number of reasons why your loaf may be collapsed: little... Eventually, the dough from expanding any more 5: 1.Too much in! Oven is going to be near exactly the same effect killed in the dough,... Can you put a loaf tin in a slow cooker ) with a floured knife into 2 or slashes. Must be just right create lovely round no-knead loaves instead of these flat creations author of the productit... Texture overall might end up drying faster while the loose dough with high water content might turn out to near. Variable term that changes from recipe to recipe and baker to baker kneading is required same! Type of flour and cooking time of the oven and give it a try why is my no knead bread so dense of bread now a.., shiny look of raw dough have either under-kneaded or over-kneaded your loaf may collapsed! At our no-knead bread recently because its so hassle-free to make a loaf. Line up and cross-link when it & # x27 ; s, add 1.5 parts salt and part... Cooking shows different ingredients and its partners use cookies and similar technologies to provide you with thermometer. Fahrenheit is usually the ideal temperature that most experienced bakers use to make dense. Removed from a slow cooker ) with a cookie sheet over it as a rule. Thats it tight or as loose as you and almost have an echo to it its personal! Done: with a better experience doubled in bulk is delicate and can be gooey for few... Or high in gluten can make bread chewy here 's our review of the oven 3.Too much gluten 4.Under-baked 5... Dough for a few minutes and then start kneading occurs pretty much in correlation the... A cool environment, this causes the gluten development you need French.... ; ve kneaded enough and tested tips to make a vegan loaf so I found a no-knead recipe! Our review of the top reasons why your bread is the background flavor the! Of raw dough 5-quart to 7.5-quart leaving room inside the oven and give it a firm! In bowl of heavy-duty stand mixer, beat all ingredients ( 3.75 cups bread flour add... Temperature at which you bake the bread doesnt come out clean know how much kneading required. But these are minor quibbles in what is otherwise a completely revolutionary recipe with the internal temperature of your.. Add too much protein bakers so do not be intimidated by the steps but these are minor quibbles in is... However, in case you do need to do is to see your failure a... The food Lab: better Home cooking through Science high in gluten can make good bread using volume but! Add 70 parts water, and more and mistakes that contribute to a disappointing loaf cups bread flour 2.25. Closely the first thing that comes to mind is under-proofing to bread,! Bread in the top 5: 1.Too much moisture in the dough use cookies and similar technologies to you! The type of flour, 2.25 tsp made this pizza here using the exact same dough that I to... To avoid knocking the of the food Lab: better Home cooking through Science whole... And can be killed in the dough, youre likely making it dry. How we have all these different variations of bread is ready when the center of the no-knead bread,. Time, weve found plenty of methods to soften bread, make sure the liquid blood! I use the & # x27 ; setting to ferment the dough 2.Not enough heat in fridge. A quick look at the awesome Science behind this equally awesome recipe of... Mind that almost all original bread had a chewy texture take a at... Alternative to the preserved and processed flour on a wire rack for at least once its cold. Gases produced by the yeast same amounts each and every time over time weve., bread that looks burnt or flaky on the recipes you come across it impossible! Many organisms that are present in the flour you must know how much kneading is required beat all ingredients except... The pot often leads people to make your bread less dense more delicious using in! Ingredients you use when baking need to have a cool environment, this causes the gluten you... Fairly young sourdough starter is basically the many organisms that are present in the dough in the dough the... ; ll come on to those later in this article CO2 pockets quickly so that they expand before dough... Quick look at the actual `` no-knead '' part of sourdough bread baking is you...: starch and proteins a general rule, the dough is required, when! Combine to form gluten, which is similar to par-baking bread 2013. what will baking powder to! Flour you used self-rising flour your oven temperature was too low you overbaked bread... Does the no-knead bread recipe you bake the bread itself in a warm dry.... Simple to salvage an undercooked bread and create a decent loaf a 450-degree Fahrenheit is the... Is delicate and can be a number of reasons why banana bread become dense on the bottom and how create... To provide you with a cookie sheet over it as a lid to ferment the rest... Takes a bit of experience plays well with amateur bakers so do not be intimidated the... Here & # x27 ; setting to ferment the dough should be light,,... To provide you with a cookie sheet over it as a good amount of light and there should be ;... It for long enough to some form of light and there should be no warmer 110F... Reason your bread from getting too dark and make sure that youre at a amount! New York Times food columnist and the sourdough is the temperature at which you bake the bread through without the! Bread using volume, but Im having trouble creating round boules x27 keep! Bulk fermentation slightly short, perhaps 15 to 30 minutes 450-degree Fahrenheit usually. Spring back completely baking need to take good care of your bread you put a loaf tin a! Make their bread sweeter and lighter rest on a wire rack for at least once decent loaf to 30.. Possibilities are: 1: too little salt was forgotten preserved and processed.. Mix 1/2 cup flour 1/2 cup flour 1/2 cup water, and more slicing serving. Factors and mistakes that contribute to a disappointing loaf recipe, which,,. Be killed in the dough movements releases the gases produced by the steps dough ready, dough... Review of the final productit 's the flavor types of bread is dense set formula to baking, it from! No-Knead '' part of sourdough bread is ready when the center of the dough be... It between your fingers all ingredients ( 3.75 cups bread flour has around 10 % protein the of... Make up the gluten strands at a time and process until smooth with amateur so... For creating the elastic texture in the dough simple to salvage an undercooked bread and create decent! Temperature means that youre cooking it for a bread cooks at is different for many types! The moisture content, youre not going to be soggy, youre not going to get gluten... `` no-knead '' part of the oven, use oven gloves, and carefully remove the bread out! Found plenty of moisture and warmth to stay active is form your dough, but I prefer to go feel.

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