The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Rye

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No Knead Rye

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).