If your water is under 70F, you'll usually have to wait on the room temp to activate the yeast. There are a variety of methods to do this: raise the house temperature, put on top of a fridge (this can vary, however), put it in the second story of your house if you have one (warm air rises), put in the oven with the light on (the lights in many ovens can provide enough heat to proof - use an oven thermometer to verify), run the dryer then stop it & put the container with the dough in (no joke), use an Instant Pot, use a countertop oven like a Breville Smart Air, etc. Proof in an area that is 80F or higher.What I tell people is that learning to make great bread is all about developing a relationship with it - with the ingredients, the process, etc. No-knead is a pretty flexible methodology. Perhaps a product of the ‘no knead method’, I would like to have a loftier, less dense, bread filled with air pockets.

What is your timeline? (first proof, second proof, baking).List of permitted, restricted, and exempted ingredients. When submitting bread recipes and/or formulas, please ensure that it does NOT contain two or more ingredients falling under any of the below categories (otherwise it may be removed): 'All sorrows are less with bread.' -Miguel de Cervantes SaavedraĪ subreddit dedicated to the art and education of hand-crafting breads with 'natural' ingredients.

My no knead bread is flat