The famous No-Knead Bread recipe said:
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees).
But I don't have the ideal 21 Celsius degrees room temperature or any device that can keep the dough 21 degrees for 18 hours.
In summer, my room temperature is around 25~30 degrees, in winter, it's 3~10 degrees.
My questions are:
- How long should I raise the dough under 10, 15, 20, 25, 30 degrees?
- I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long?
(sorry for my English) I just tried to raise the dough for 30+ hours under 25~27 Celsius degrees. The volume of the dough was increasing in the first 10+ hours, and the max volume was 2x of the original size. But later, it began to shrink! After 30+ hours, the volume was about 1.3~1.5 times of the original size. I tried to bake it under 250 Celsius degrees for 40 minutes... it tastes like rocks.