One week later, I am back at it with the No Knead Bread. I followed Breadtopia‘s No Knead Bread recipe this go-round. Breadtopia’s recipe uses a little less water than Mark Bittman’s recipe, and since my original doughwas more batter than dough, I thought that would help.

Take 2: No Knead Bread

I also used a handful of whole wheat flour along with the all-purpose flour, just because I had it on hand. At the onset, the dough had more elasticity and body than my first batch. It seemed to rise more, too, during the overnight rising, and was easier to handle when turned out on the work surface. It was still very liquid-y, but I did manage to turn it onto itself.

The final product looks great, but sadly is not much higher than my first batch. We may have the same low bread:crust ratio experienced previously.

Take 2: slightly more height on this loaf than the first attempt

I have reproduced the No Knead Bread recipe below, courtesy of Breadtopia.

3 cups bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

• Mix together the dry ingredients.
• Mix in water until the water is incorporated.
• Cover with plastic and let sit 12-18 hours.
• Follow video instruction for folding.
• Cover loosely with plastic and rest for 15 minutes.
• Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
• Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
• Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
• Let cool completely on rack.
• Consume bread, be happy.