No-Knead Recipe Assistance Please!!
This is my first post here.
I have recently started making the Cooks Illustrated No-Knead Bread 2.0 (or Almost No-Knead Bread). I have had great results with the white four and the wholemeal flour recipes. However, last week I decided to break from the recipe, and try something different. My favourite local bakery bread makes a Malt and Linseed Sourdough, which I wanted to try and emulate using the no-knead method.
The result was a reasonable failure. The dough was far too wet, and I got almost no rise in the oven (although the dough did rise considerably when resting for the 18 hours).
Basically I did the following:
350g Bread Flour
75g Rye Flour
2g Instant Yeast
15ml White Vinegar
2 tbsp Liquid Malt Extract
Unknown small amount of whole flax seed soaked and drained
So I have a few questions:
- When I soaked the flax seed, they absorbed an unknown amount of water. The effect of soaking was also to make the soaking water gelatinous. I hypothesise that even though I drained the seeds before adding, a certain (perhaps large) amount of the gelatinous water was transferred to the dough mix. So I am wondering how much water flax seeds absorb - and what is the correct amount of water to add so that the seeds soften, but doesn't add extra water to the dough mix.
- I'm not sure what effect substituting 75g of Rye Flour might have had - either in relation to the no-knead method, or to the amount of water needed or the interaction with malt.
- I'm not sure what effect adding 2 tbsp of Liquid Malt Extract might have had. I suspect not much other than flavour or crust or colour - given that the Cooks Illustrated wholemeal recipe calls for 2 tbsp of honey.
If anyone here has experience, or is able to point me in the right direction, then I'd be grateful. Apologies if the answers are already in the forum somewhere - I've been searching this site and google for days with limited success!