Originally Posted by noshoes
Tried no knead is a cold kitchen. Pretty much didn't get any rise, and absolutely no oven spring. Also had to work late, and didn't get to the dough in a timely matter. I tried this loaf with chopped radish sprouts in it for flavor, as I read about sprouted grain breads. Maybe the radish's are too tangy for the yeast . I don't know, but it sure tastes good with butter.
How can it be cold in Arizona?
I have the same problem here in New England Easy solution- raise the bread in the oven! No, don't turn on the heat- just the oven light. It keeps the inside of the oven warm enoght for the yeast todo its work.