The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye NYT Bread

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weavershouse's picture
March 17, 2007 - 2:02pm -- weavershouse

I made this rye today in my oval 4 1/2 qt. Le Creuset (Shown in backround). I used KA Rye Blend Flour which is made up of Organic Whole Rye, White Rye, AP flour, Malted Barley flour. I used 2 cups of the blend and 1 3/4 cup AP flour. I added a couple of Tablespoons of Vital Wheat Gluten. Using the NYT technique I let it sit for 18 hours and baked it in my heated Le Creuset at 475º for 10 min., turned it down to 450º. Covered for 25 min., uncovered for about 15 min.

It filled the pot and smells wonderful. I made so much bread today I can't taste anymore. Tomorrow.