Andrew Whitley's Russian Rye - - to cover or not to cover with lid?
Hello! I'm looking for the posting I saw on this site about baking Andrew Whitley's Russian Rye (sourdough) with a cover for the first 5 to 10 minutes. It had pictures of two attempts, one with a bread baked covered for 5 mins and the other of a bread baked for 10 mins covered. It was such an interesting posting, but for some reason I can't find it now!
We have baked one loaf of this bread according to Whitley's original instructions, but now we want to tweak it a little. I have a lot of aucess with Lahey's no-knead bread in many variations (including a 50-50 light rye) and thought I would use his covered pot method (where the pot is preheated for half and hour, and the bread is baked covered for the first 1/2 hr). I'm thinking this mimics a steam environment...altho I think the no knead bread is a wetter dough than Whitley's Russian rye.
The thing is - Whitley has you proof the dough in the baking vessel and put in the oven just like that. Although the pan was greased, it still stuck to the pan. Whereas when you the pan, and flour the dough before adding it to the pan, the dough (at least with the no knead method) it does not stick at all - - so I'd like to try that with Whitley's recipe, as well as covering it to create that steam environment. I think that might be what the person who wrote the post (which I can't find) was trying to accomplish.
IF YOU CAN FIND THAT MESSAGE POSTING - - CAN YOU DIRECT ME TO IT?