i experimented with dough rising temperature to give more leway for baking schedule this past week. after mixing the dough for the no knead bread i set it in the wine cellar which is about 60 degrees F/15 centigrade and left it for 24 hours. the bread actually rose 1/2 inch more than usual.my father was so impressed by this bread he said it would be the first he would try on his return to upstate n.y. but i encouraged him to do the basic hearth bread on the back of the harvest king flour bag first as i could just picture him with the wet sticky no knead dough clinging to his hands! it looks so easy and it is--but not for a beginning bread baker. and i think i understand why now that i've seen my father touch the dough, so i want to share this advice. when working with a super sticky dough, use a light quick touch. (it's just the opposite of nettle where the advice is to grasp it firmly or it stings you. touch the dough firmly and it will stick with a vengeance!) if it still sticks to your fingers use a little flour on the dough or on your hands or both, each time it threatens to stick. alternatively, dip your fingers in water as wet dough will not stick to wet fingers. but you'll need to do this every time you touch the dough.
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