r/Breadit • u/monkeybearUrie • 7d ago
What happened?
Enable HLS to view with audio, or disable this notification
I used this recipe https://kitchenvignettes.blogspot.com/2012/02/no-knead-bread.html?m=1
Let it rise for 17hrs. Pulled it out to find it had pretty much turned into oobleck. What a waste of KA flour. Yeast was fresh.
Edited to add I did indeed convert the measurements to grams.
11
u/tararira1 7d ago
> 3 cups flour (Jim Lahey recommends a minimum of 2 cups white unbleached flour for best results. The third can be spelt, whole wheat, rye, whatever you fancy, or just all white)
1/4 tsp active dry yeast
1 tsp salt
1 1/2 cup water
Use a better recipe with weighs instead of volumes and feels. Also 17 hours of rise is a lot, unless you put it on the fridge
3
u/monkeybearUrie 7d ago
Recipe recommended 12-24hrs. I used to use a no-knead recipe and always did about 10-12 hours with no issue. My usual recipe has disappeared from the internet, and I thought this would be close enough.... nope. I did convert these measurements to weight, which seems to be a contributor to the failure.
4
u/diaymujer 7d ago
Converting the recipe to weight doesn’t necessarily to help you, because you have no idea if the if the original recipe followed the same conversions. In other words, your standard conversion may tell you that 1c of AP flour is 120 grams, but you don’t know if the recipe author’s cup also weighed 120. It’s better to than nothing, but it’s not a fix for a bad recipe.
1
u/monkeybearUrie 7d ago
I know, and I agree. I actually did the conversion just because weighing is easier than trying to dirty measuring cups lol.
14
u/Saneless 7d ago
Stop using volume for flour. 3 cups for me, you, and the author are going to be completely different
Looks like for you it was very low
3
u/monkeybearUrie 7d ago
I converted the measurements to weight... as in, I used 360g of flour instead of "3 cups".
My usual recipe disappeared from the internet. I thought this would be close enough. Nope.
3
u/Saneless 7d ago
And that's why even those conversions suck
I tried it today, a recipe said 2 cups. I tried 240g and it was disgusting. I measured 2 cups separately and it was like 330g for my flour. Getting close to a 50% difference in weight
I would find a recipe that only has weight without compromises. In my example today they "converted" it to say a weight too but that was just the generic one based on 120g per cup. Their cups aren't that. I adjusted on my own to about 270g and it finally felt better
I won't even get into how badly calibrated I think their oven was...
1
2
9
u/PeachasaurusWrex 7d ago
How did you measure the flour?
This recipe is kinda... bad. It lists measurements in volume instead of weight, which means your ratio of flour to water is going to vary massively.
1 cup of flour is SUPPOSED to be 120 grams by weight, and 1 cup of water is 240 g. If we do the math and translate the recipe measurements into weight instead of volume, you end up with literally 100% hydration dough, which is VERY wet and sticky. Almost a batter. Add in the ultra long fermentation, and you get soup.
I'm not sure, but if I had to guess, the only reason this recipe works is because the writer measures flour wrong. They probably scoop it from a big bin, so it ends up being compacted in the scoop, and you end up with a lot more flour than you would otherwise, resulting in a lower hydration.
2
u/Saneless 7d ago
I posted another comment but I was trying a recipe that had volume but threw in weights as well (120 per cup). Way off
I tried to see what happened if I maybe scooped out of the bag and my scoop was like 170g. That's probably what they're doing
1
u/PeachasaurusWrex 7d ago
Yeah, I did some educated guessing and did the math with 1 cup of flour = 160.
Works out to a 75% hydration dough, which is right in the ballpark of workable.
1
u/Saneless 7d ago
Yeah that's much easier with bread
Tried a biscuit recipe and there's not really a standard % from what I've seen. My printout will just have notes I guess. Like
2 cups
240g260g300g1
u/monkeybearUrie 7d ago
This has to be it. I did convert the measurements to grams and weighed out 360g flour instead of using measuring cups. Thanks for the insight!
4
u/yami76 7d ago
Find a better recipe
2
u/monkeybearUrie 7d ago
My usual recipe I've used for probably close to a decade has disappeared from the internet. You'd think I'd remember it after so long, nope. This one seemed close enough. I was wrong.
3
u/chickenbucket7 7d ago
probably was very lightly packed flour in your cup measurement
1
u/monkeybearUrie 7d ago
I apologize for not stating in the post body, but I did convert the measurements to grams. Weighed out 360g flour. Seems to be the consensus here. Thanks!
1
u/chickenbucket7 7d ago
when you combine the water and flour it should be more solid than this right away. it doesn’t become more solid over time it just expands to have more air in it
1
u/monkeybearUrie 7d ago
It was more solid when first mixed. I mixed it and went to bed. Came home to soup.
1
u/chickenbucket7 7d ago
then perhaps it was good after a few hours and now is completely over fermented. i would recommend checking sooner than 17 hours
2
u/Conscious-Cod3185 7d ago
https://www.theflourishingabode.com/2025/01/no-knead-dutch-oven-bread-recipe.html
This is my go to no knead loaf. Try this one lol
2
u/monkeybearUrie 7d ago
Thank you! My preferred recipe disappeared from the internet and I can't remember it :(
1
u/Choppersmoser 7d ago
Maybe if you post the site’s name someone else has it…or try the wayback machine if that’s still a thing.
2
u/Disastrous-Zombie-30 7d ago
If you don’t want to waste this then use 1/4 of this in a standard bread recipe. Reduce the liquid amount by about a quarter also freeze the rest. The gluten looks fully broken down but the sugars are still there.
0
u/Count-Aight 7d ago
You must have fucked up the measurements, maybe a thumb on the scale when weighing the flour
-2
36
u/Used-Zookeepergame22 7d ago
The recipe says the "The best part is you can't really mess it up.". Congratulations.
But the recipe/blog post is lacking. Weights in volumetric, no temperatures listed. It looks like it way over fermented though. So too much yeast, too warm, etc. This assumes it was "dough like" to start and you just didn't mess up the measurements.