inside and out!. Was this baked in a DO?
Thanks. Yes, a 4 qt. oval.
it's the only way we can get that deep, deep, dark, caramelized, not burnt crust on a bread - nothing beats it! Yours is a great example.
This loaf is super!
Did you post this recipe somewhere and I missed it? If not, I'd love to have it.
to have the formula also!
could you post the recipe?
It is easiest to make this bread in pairs. Start with the no knead rye recipe below for one loaf and for the second loaf use the same recipe only incorporate 2 tbs. of caramel color to the dry ingredients and then follow the recipe. You will end up with one light rye dough and one dark one. After the fermentation period take the two doughs and flatten them out and divide each one in half and combine a light half with a dark half and stretch and fold them together for about 4-5 minutes to create the marble effect. Then follow the recipe for baking.
No Knead Rye
460g All purpose flour
61g Rye flour
150g Bass Ale
2. tps. Salt
1/2 tsp. Yeast
2 Tbs. Caraway seeds
1 Egg white (for wash)
Incorporate dry Ingredients then wet. Mix thoroughly. Let forment 18 - 24 hours.
Stretch and fold several times. Let rest for 15 mins.
Shape and let rise for 1 hour.
Pre-heat oven and dutch oven to 500 degrees
10 mins. @ 445 covered
35 mins. @ 455 uncovered
I can't wait to make this over the weekend! Thank you so much for sharing! It is beautiful.
Has anyone found the recipe for this bread?
I've searched online several times with no results - I'm beginning to wonder if it's truly a no-knead!
I couldn't find anything looking on the net either. Thought maybe someone had better luck than me.
That does look like fun ...