Comments on: No-Knead Grandmother Bread

By: Suzanne McMinn

Suzanne McMinn — Fri, 22 Oct 2010 04:40:41 +0000

Wendy, I think that would probably be just fine. I think the principle is to let it have the first rise then go down before putting it “on hold” in the fridge. It will rise in the fridge, too, though, just slower.

By: Wendy

Wendy — Fri, 22 Oct 2010 03:17:13 +0000

Do you have to let it rise at room temp for 2 hours? The only time I, too, want to NOT knead dough is if I want to make it in advance of a busy day. But since all days are busy, it would be great if I could just mix the dough before I go to bed, and then fridge it w/out having to wait 2 hours. What do you think? Thank you!

By: mirela

mirela — Mon, 01 Feb 2010 14:59:13 +0000

I just made the no knead bread this weekend, with my son. It was a success! Awesome taste and texture, thank you so much for the recipe! We would love to try the whole grain version, but the dough enhancer is a bit intimidating

By: Suzanne McMinn

Suzanne McMinn — Tue, 19 Jan 2010 16:59:11 +0000

Hi, Kathleen! Try checking out my forum and asking your question there!

By: kathleen cooper

kathleen cooper — Tue, 19 Jan 2010 16:40:16 +0000

new here looking up no kneed bread site looks great need a lot of help this spring growing tomatoes in hanging upside down containers

By: rileysmom

rileysmom — Thu, 07 Jan 2010 18:10:24 +0000

Well, I tried 1/2 of the dough in a loaf pan. I was worried cause it did not rise much in 75 minutes. It did rise quite a bit in the oven, but it was still a pretty dense loaf for “sandwich bread.” I’ll try the other 1/2 in a free form loaf…..
rileysmom

By: Suzanne McMinn

Suzanne McMinn — Thu, 07 Jan 2010 16:59:05 +0000

Use 3 tablespoons of dough enhancer per (standard-size) loaf in any recipe, so for this one I’d use six.

By: Mary

Mary — Thu, 07 Jan 2010 16:55:56 +0000

How much dough enhancer do you add when using whole grains in this bread.

By: Amy

Amy — Mon, 04 Jan 2010 19:02:22 +0000

I saw this post on the first day I’d had time to myself, no more Christmas obligations, and suddenly decided I simply HAD to try the original Grandmother bread recipe. I loved that for once I would know what every single ingredient in my bread was – and that there were so few! I couldn’t get my dough smooth and elastic either, but I pressed ahead. It was globbing onto my fingers like a glove when I gave up kneading and left it to rise the first time. It sagged into a puddle of dough when I shaped it into loaves (on a cookie sheet, no less – we’re between houses and my loaf pans are buried deep in a storage space). And yet, after thirty minutes in the oven, I had two beautiful round loaves of heavenly-smelling bread. Slightly dense, I’ll admit, but not in a bad way. Not at all. So thanks for posting the no-knead recipe, and if I gain weight this year because I can’t stop eating this bread – I’ll know who to blame. ;-)

By: Suzanne McMinn

Suzanne McMinn — Mon, 04 Jan 2010 18:45:04 +0000

Natalie, it’s hard to say what’s wrong but usually practice fixes it. (You can get some bread satisfaction in the meantime with the no-knead method!)