Cousin at Xmas told me his secret...

Does first 3 parts, kneading, rising, kneading but then takes the dough out and uses the oven.

Actually made rolls this time.

Delish.

I have yet to get one. I don't eat that much bread.

Old flour: Tends to get stale or rancid tasting after a year or two. Ten years - fuggedaboutit.

Was it bread flour? That makes a difference in the end product. I didn't think the yeast did as much, but you do have to adjust the amount if you use regular yeast instead of bread machine yeast.

All that said, I got rid of my bread maker probably five years ago. No more spark here either.

pj - artisan bread in 5 minutes a day was a thing a few years back. Here's a discussion about Dutch oven bread from a blog on the King Arthur website.

https://blog.kingarthurflour.c...d-baking-dutch-oven/

I should have known:

No knead crusty wheat bread in the InstaPot

For Pj, faster “no knead” bread. 3-4 hours rising time, then 1/2 hour second rise, then cooked in preheated Dutch oven inside of a regular oven. This woman in this video cracks me up. You can make all sorts of yeast bread recipes this way.

https://youtu.be/I0t8ZAhb8lQ

Here is her recipe written out.

https://www.jennycancook.com/r...ster-no-knead-bread/

Here is mark Bittman in a video talking about the original no knead (same method, but took overnight) and how to make it faster (not only do they make the water hot, but also they add a little vinegar)

https://cooking.nytimes.com/re...peedy-no-knead-bread

quote:

Originally posted by jodi:
cooked in preheated Dutch oven inside of a regular oven.

The bread In the IP recipe also cooks in a preheated Dutch oven.

Any idea why?

[edit]. She tells why in the video. You’re creating a small steam oven .

Yes, it’s about the moisture.