Intended to make up some dough for an overnight cold ferment. Mixed up the flour, water, ADY and salt at 9pm and FORGOT all about it until midnight. Proceeded to throw it into the fridge and it wasn’t looking good. It rose but the surface was holey and bubbly. https://www.reddit.com/r/Breadit/s/
Around 1pm today, took it out of the fridge and it looks weird. I pre-shaped it into a ball to give it as much surface tension as possible. Felt really dense. Let it benchrest for around 45 minutes and another preshape while still quite cool. By now, it’s getting bubbly, light and behaving like normal dough. I give it another 45mins to come up to room temp before doing a final shaping and into a banetton. Let it proof around 45mins while the DO and oven is preheating. Scoring was ok, like normal and the loaf held its shape.
It turned out really well actually! The taste, crumb and rise is exactly as my usual overnight loaf with stretch and folds. What a delightfully lazy way to make bread, will definitely try again.
Bread specs: 300g flour (14% protein), 235g water, 2g yeast and 6g salt. Bake covered for 30mins at 230C, uncovered 15mins at 210C.
by VincentVan_Dough
8 Comments
Looks wonderful!
Beautifully well done! From the ear to the crumb I’d call it perfect.
Looks great!
Dough is really resilient that way. Glad it worked out in the end for you.
I accidentally make no-knead bread all the time 😉
I did this too! Left it for 4 hours after first mix. Did a quick bowl fold and stuck it in the fridge. The next morning I shaped it and stuck it in a banneton and back in the fridge. After work, I threw it right into a hot oven. It had the best ear ive ever gotten and was indistinguishable from my normal method without a cold ferment.
That’s crazy good for an accident!
My wife and I do no knead all the time. It’s so easy and almost as good as a kneaded dough!
Damn!
Even if you don’t understand what’s happening (yet), you know what you did, and you can probably do it again!
From your description, it sounds like you have a pretty good handle on what dough should feel like and look like before it goes in the oven, so just keep following your instincts and do great things!