Originally Posted by FluffyAngel
I want to start this no knead bread today but... the recipe I looked up after watching the video says the 12 - 20 hours you leave the dough out should be in a room temp of about 70° F. It gets down to the 50's here at night & we've already turned off the heat because it gets 70's & 80's in the day time. Will this be an issue?
Not at all. As Frank says, it will only affect yeast activity. When I make bread, I sometimes put the dough right in the fridge. It continues to rise, just more slowly. Yeast activity is not nearly predictable as you might think. Sometimes it will rise just as quickly in the fridge as on the countertop.
The recipe as shown is almost too simple to be believed. But it does work. As tempting as it might be, for this recipe I wouldn't use 100% whole wheat. Maybe a half-half mix at most. Either bread flour or AP will work, too. I like bread flour myself, but have used both with good results.
The other thing is to make sure you heat the Dutch oven for at least 30 minutes before putting the dough in it. Just put it in the oven when you turn it on to preheat. 450 degrees is fine. It doesn't have to be 500 like the video says. Move quickly when you do put the dough in the pan. You don't want the pan or the oven to cool off. The steam that forms between the wet dough and hot pan is what makes the crust so outstanding in this loaf.