The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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No Knead Rye

2012-04-17 I mixed a batch of No Knead Rye at 2030 hrs with flours amounts as indicated (organic AP & RM dark rye), 200 water, 222 Kona Golden Ale, 137g wild yeast (orange juice starter, first use) in place of the ½ tsp yeast called out in the recipe, and 1 heaping Tblspn caraway.

Next morning, 0615 hrs, its bloomed quite nicely (2 ½ times)! Hmm…

So, I did several stretch and folds with a big bowl scraper and turned the dough out into an oil sprayed white French ceramic baker, covered with shower cap and let it proof while I went to work. Returning home at 1730 hrs, I found a big growth, drooping over the edges of the baker! I carefully removed the shower cap releasing the dough gently and preheated the oven to 400deg. Baked 45 min, slashing top after 10, no cover. Removed from oven and turned out onto rack, egg washed and let cool. No oven spring, but that’s probably due to over proofing. Going to work gets in the way of my baking! LOL

Pics are a bit gold in hue. Camera setting?


Couldn’t wait much longer for a taste. After a 20 minute cool, I sliced. Oh la la, so good. Mr. Stanley asked if I had any brisket for a sandwich (corned beef).

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I've been fooling around with the No Knead Method, first following the classic procedure to good result. In the past 2 weeks, I've baked a loaf with my wild yeast starter. Week One, I followed the traditional bake in covered heavy cooker. Today, I ventured out and did the second proof in an oil sprayed glass loaf pan. I like the way it turned out.

2012-04-14 1300hrs-Started a proof with 140g of my wild yeast, 198g hi gluten flour (bin stock), 100g AP (KAF), 58g semolina (Red Mill), 6oz Blue Moon, 4oz Crystal Geyser, 1 tsp sea salt.

Overnight proof until 0830 hrs next morning, then several gentle stretch and fold with silicone bowlscraper and into a oiled loaf pan. I sprinkled with poppy seeds, then covered and proofed until 1445hrs.

Into a preheated 375deg gas convection for 35 minutes, turning halfway through.



 It's good! I will add about 30g more AP on the next loaf for a little stiffer dough which I hope will produce a rounder loaf top. This dough was quite soft and (during proof) wanted to wrap around the pan edges. The flavour is quite nice. I have a good sour starter. I am pleased with the result.

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