How do you make the "no knead" bread in the winter?

[Anonymous]

There is not 1 spot on my house where the temp is 70 degrees for long enough. The instructions say: "Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees."

Any tips?
Thanks.

[Anonymous]

you could leave it in the oven with the light on.

[Anonymous]

I use that "artisan breads in 5 minutes a day" I mix it and then stick it in the refrigerator for a day or so, no problem... So you should be okay just leaving it out , but the oven with the light on will work better. Just make sure your oven uses a incandescent light.

[Anonymous]

Leave it overnight on the counter and put it in the fridge the next day. This is what I do, and it works fine. It might taste better if you leave in the fridge for an extra day before baking.

[Anonymous]

Just factor in a longer rise time -- instead of 4 hours (I do the "quick" version instead of the multi-day recipe) my dough generally takes 5 or even 6 hours for a countertop rise in the winter. (We keep the house at 65.)