I saw a bakery in Denver with a 'no knead' sign that made me laugh

They had a whole display for this one type of bread, but the crumb structure looked super tight and dense, not like a proper no-knead loaf at all. Has anyone else noticed shops maybe misusing that term to seem trendy?

3 comments

3 Comments

rileynelson1mo ago

That's so frustrating, a tight crumb is the total opposite of what you want. Was it just a basic sandwich loaf they were calling no-knead? Makes you wonder if they just skipped one step in a normal recipe and kept everything else the same.

milestaylor1mo ago

Sounds like they kneaded to read the recipe again.

park.abby1mo ago

Honestly @rileynelson is right about the crumb being wrong. Tbh I wonder if the real issue is they're using the wrong flour. A proper no-knead needs a really high protein bread flour to develop that open crumb with just time, not muscle. Ngl a lot of shops might just use their cheap all purpose flour for everything. That would give you a dense loaf no matter how long you let it sit. It's less about skipping a step and more about not understanding the whole method.

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