Here's the deal. I made the no knead yesterday for the first time with mixed results.
As you can see from the pictures, on a scale of 1 to 10, the appearance, crumb texture and crust were, I would say a 9
. On the other hand the taste on a scale of 1 to 10, was I would have to honestly say, a 3
Followed the "recipe" precisely (simple is rite up my alley
). Proofed the dough for 16 hrs. in a glass bowl covered with plastic at room temp,68. Removed from bowl, wrapped in towell and let rise for an additional 2 hrs. Baked at 450 for 30 min. covered and and additional 10 min. uncovered.
BTW: Baked this in an All Clad 8 Qt. pot. Worked perfect ! Didn't even try to stick, just slid rite out !! So anyone with All Clad and without Cast Iron or Enamel, chuck it in the All Clad !
OK, while watching the dough proof I noticed some serious bubling at about 12 or 13 hrs. When I removed the plastic at 16 hrs. I smelled the dough and it had a very strong smell, stronger than most of the starters I have used, almost a little bit of an ammonia smell
Here are the questions !! Did I over proof the dough (I think so) ? Should I have pulled it out of the bowl when I saw the bubbling at 12 or 13 hrs. (again I think so) ? What About the 2 hrs. rise in the towell (probably OK if I stopped the proof at the rite time) ?
I Realy want to get this bread right (I am realy a bread man)! The crumb and crust of this method are just unbelievable. IMHO this should be one of the best Ciabattas you have ever tasted !!!!
Any help you can offer would realy be appreciated.
Thanks in advance !!
Mangia Bene !