Will a no knead bread be able to get a tighter/denser crumb or will is usually be open? Seems I always get large holes but, would like to get something closer to sandwich bread. Is it a hydration issue? I usually have it at 70-75%. Would starting with autolyse help?
It is possible to create a tighter crumb in a no-knead bread, but I can't get it 100% of the time. It isn't a hydration issue so much as a handling issue, although I wouldn't recommend increasing the hydration from your normal recipe. Add an extra stretch and fold or two towards the end of the bulk ferment, and be a little more aggressive than normal about knocking the bubbles out when you shape the loaf. The best example I've ever seen was my mom's (with decades of kneaded sandwich bread experience) first no-knead.
This wasn't the best tasting loaf ever (life happened, and it didn't stirred up in time to get a day or three in the refrigerator), but this was last week's loaf.
20% dark rye flour (Bob's Red Mill)
80% whole wheat flour (Wheat Montana)
100% water (from the cold tap)
0.2% yeast
1% salt
Bowl generously oiled with olive oil
Beth gets my vote. More stretch and folds nearer to the end of the BF. Maybe pat down the dough gently before pre-shaping the dough.
Beth, your bread is gorgeous! Have you considered joining out Community Bake? Check it out.
http://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab
Danny
I actually took that picture so I'd have it for the Community Bake (although my chicken roasting pot stretches the definition of a "pan"). That loaf lacked flavor, and it was surprisingly stale after 1 day (and then it got left uncovered on the cutting board overnight, so there is half a loaf in my freezer waiting to be made into croutons). My real plan for the CB is to do a proper comparison of a properly retarded no-knead loaf and a Peter Reinhart-style epoxy method loaf.
Looking forward to you posted bake.
So, you start with with folds and finish with folds right before putting into the fridge?
**Based on the book Artisan Bread in 5 min it seems you only mix until uniform but, after reading on here it seems many treat "No Knead" as a less handled dough; throwing in a couple slap and folds before bulk fermentation then the fridge.
Logan, are you using sourdough or commercial yeast?
If using CY, are you degassing (patting down) the dough before pre-shaping? SD and CY require different handling and much more different timing.
Adding a few stretch & folds during your BF will help even out your crumb.
Commercial Yeast.
Is no knead dough pre-shaped? I just take out the dough I need from my tub in the fridge, shape it, and let proof before the oven.
Pre-shaping is not necessary. You might try patting dough the dough once it is removed from the tub and just before pre-shaping.
If you want uniform crumb without large holes, considering light degassing to redistribute the gas. CY is very forgiving.