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Old 09-13-2008, 12:46 PM   #11
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Location: NW PA
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Yes. I am making NYT no knead bread. The recipe I used I got from the original thread on NYT bread.

I've seen mentioned that you can store bread dough so it is more convenient to have fresh baked bread without going through the whole process. I just assumed it could be done with the NYT bread and was wondering how and during what step it is separated, wrapped and stored away.

Gooky.... hmmm.... do you remember that "toy" when we were kids called Slime? If I were to pick up the NYT dough I make, it would "seep" through my open fingers, but not so quickly that you couldn't catch it with your other hand. It is like pudding after it sets up. Do you remember that old Steve McQueen movie The Blob.....

I tried this earlier in the year and it was the same way, stuck to everything, wouldn't retain the shape of a ball, hits the DO and spreads out somewhat, not like pancake batter, but like a runny, sticky dough.

I've made other breads without problem, so don't think it's my measuring technique, but somethign isn't right. It comes out, but I think it would come out better if the dough was drier like someone mentioned... add more flour than the recipe I use calls for.
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