help! My no-knead bread didn't rise

[EENS]

My first attempt.

It sat for about 24 hours and while it was in the covered bowl, it seemed to be rising. When I took it out and collapsed it and folded it, it never rose.

Any ideas why?

It is in the oven now, we'll see what happens.

[orangefoot]

IME when no knead bread has had a very long first rise it lacks oomph once you take it out of the bowl. Regardless of how it looks when you fling it into the pan though it always tastes good even if it is a bit flatter than you had hoped!

I usually only leave mine for 15 hours or so to rise the first time so I mix it up at around midnight or a bit later then tip it out at around 3ish in the afternoon. then it sits for a while and I put it in the oven before cooking dinner so that I'm not putting the oven on super super hot just for the bread.

[425lisamarie]

I leave it out for an hour or so to rise, then in to the fridge. It will last several days. Then take it out and do your thing with it and let rise another maybe 2 hours since it's cold.

[EmeraldGardener]

Originally Posted by EENS

My first attempt.

It sat for about 24 hours and while it was in the covered bowl, it seemed to be rising. When I took it out and collapsed it and folded it, it never rose.

Any ideas why?

It is in the oven now, we'll see what happens.

You may have let it set too long-- some times the yeast will eat all that it can in the dough and then it starts to make alcohol and then it will not rise anymore (that is probably not the totally right answer) or that the yeast might not have been fresh enuf. I have had stuff go alcoholy on me before and I just split the dough and added more liquid and flour to it and let it re-rise and it might be more sour than before but should be ok-- it happens to the best bread maker sometimes-- I have been baking bread for years now and still have bloopers and loafs that looked good going into the oven and they come out looking like bricks!
Now I don't do the TF thing but am a big "back to the real stuff "kinda cook-- so if this isn't kosher with the TF let me know-- but I would try letting your next batch only rise for about 8 hours and then punch down fold it over put it in the bowl for the next rise which should only be about 1 to 2 hours depending on how warm it is in your house, and then bake in the Dutch Oven-- I have made many loaves of the No-knead bread and they might not always look pretty but they always taste good-- if you want- I have a good no-knead rye bread recipe too!

[mbravebird]

I find that it doesn't rise quite as well when I let it go 24 hours -- that seems about the limit for it, ime. But I've always had some kind of second rise, even when it went beyond 24. Just denser, less of a rise. So... hmm. Not sure. How's it baking?

I usually mix mine at night, either at dinner or before bed, and then bake it some time the next day, usually late morning/early afternoon.

[EENS]

Thanks all!
EmeraldGardener - maybe the yeast was old. When I folded it over this morning, I did notice a strong fermented smell.

I just took it out of the oven and it looks wonderful :

I'm gluten free as is dd1, so it is up to the rest of my family to decide on the taste.

Again, thanks so much!

[EENS]

Well, it was just test-tasted by my dad, and my two other kids and I got the big thumbs up!!

I can't wait to try it with spelt.

Has anyone tried this with Ezekiel Mix? I'm thinking maybe 1/2 Ezekiel 1/2 whole wheat.

Another question...is just regular grocery store yeast ok? I think I used the Bob's Red Mill brand, they type in the little packet.

thanks.

[EmeraldGardener]

I just use Hodgson mill active dry yeast-- same amount as you would use the fresh yeast. 1/4 teaspoon per batch-- the best yeast I could find around here-- red star and some of the others just didn't work at all or they would not work well, smell to alcoholy.. etc. And the Hodgson Mill was the least expensive of the bunch!! Go figure.. I have been getting it in the Meijer stores or the small sparten stores here in MI. But I would bet you could purchase it online too. I love Bob's red mill products-- but the price is getting so high lately-- they have the best semolina flour ever. and their Masa Harina makes the best tamales ever!! (can't tell that I like to cook and eat can ya!!)

[EENS]

Originally Posted by EmeraldGardener

I just use Hodgson mill active dry yeast-- same amount as you would use the fresh yeast. 1/4 teaspoon per batch-- the best yeast I could find around here-- red star and some of the others just didn't work at all or they would not work well, smell to alcoholy.. etc. And the Hodgson Mill was the least expensive of the bunch!! Go figure.. I have been getting it in the Meijer stores or the small sparten stores here in MI. But I would bet you could purchase it online too. I love Bob's red mill products-- but the price is getting so high lately-- they have the best semolina flour ever. and their Masa Harina makes the best tamales ever!! (can't tell that I like to cook and eat can ya!!)

Thank you for that information.

I like to eat too and I can cook....just can't bake. I am absolutely astounded that **I** actually produced not just an edible, but a delicious (according to my family) loaf of bread.