switched to using a cornstarch wash on my dill rye now...

I have attached my recipe. I attached a picture of the crumb of a loaf of rye I did yesterday (no picture of the crumb of the first rye I posted.  That first rye I posted was baked in a Lodge dutch oven).  I am still tinkering with my recipe.  Sometimes instead of the 375 grams of room temp. water I use 1/2 cup sour cream and the rest of the liquid is water to weigh a total of 375 grams. Some times I use "vlasic" pickle juice 100 grams and 275 grams water.  Note: some pickle juices are much salter than others and the amount of salt needs adjustment.  The pictures attached today show caraway and charnuska seeds inside the bread and sprinkled on after a cornstarch wash.  Important to keep the cornstarch wash warm and brush on before baking and right after it comes out of the oven.   I am tinkering with not using any vital wheat gluten next time and maybe a slurry of chia seeds (or not).  Can't help tinkering.  Appreciate any tips from others on rye.

No Knead Rye Bread                     

Flour and water measurements are by WEIGHT (scale).

Cornstarch wash for shiny crust:  (can cut in half, ¼ teaspoon cornstarch, ¼ cup water)

Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy/clear, about 30 to 60 seconds on high.

It will keep in the refrigerator for two weeks; discard if it has an off smell.

Brush on bread immediately before and immediately after baking.

Important: Keep solution warm/hot, reheat if necessary PRIOR to applying.

100 g Rye flour (white rye or medium rye)

400 g bread flour white 

3 Tablespoons Rye Bread Improver (King Arthur)

3 Tablespoons vital wheat gluten (King Arthur) (optional)

1 ½ teaspoons Deli Rye Flavor (King Arthur)

2 Tablespoons caraway seeds (or combo of Charnushka and Caraway)

2 teaspoons dry dill

2 teaspoons sugar  (if you want a darker loaf can use molasses)

¼ teaspoon Instant Yeast

11 grams sea salt or kosher salt  (use less if you are just using table salt it is less coarse hence you need less)

If you want a darker loaf add 1 tablespoon of unsweetened coco powder.

Mix dry ingredients well with whisk

Add 375 grams of room temperature water (OR combo of 1/3 cup regular sour cream mixed with enough water to equal 375 grams, OR  100 grams of pickle juice and 275 grams room temp. water -  I prefer ‘valsic’ pickle juice less salt).

Pour wet ingredients into the dry and mix with Danish dough whisk until the dough pulls away from sides of bowl.

Cover with a plate or plastic bag.

Using a wet hand, do four stretch and folds (at all four corners N, S, E, W) 30 to 45 minutes apart.  

Cover with a plate or (not air tight) or loosely with plastic grocery bag.  Let sit on counter at room temperature (78 to 85 degrees) for 14 to 16 hours.

Then refrigerate dough (covered not air tight).

Use within 7 to 14 days.  During this time the dough goes thru cold fermentation and may rise slightly.

When ready for baking turn the oven on to 450 degrees. If using a Lekue silicone bread maker oven should be at 425 degrees only.  If using Lekue bread maker no parchment paper is needed.

Generously dust the parchment paper with white bread flour.

Scrape/pour dough onto the parchment paper.

Fold the dough over once and form ball or log – handle the dough as little as possible. Pinch edges closed if needed. Remove excess flour from parchment paper and excess flour from under the dough.

Use parchment paper like handles and lift parchment paper with the dough into a bowl and cover with plate and let it rise for 60 min approx.  Use the poke test to make sure the dough does not over rise/proof. If the dough has been refrigerated may need 15 min extra or so.

Three options for baking. 

#1. Lekue silicone bread maker.

#2. Cast Iron Dutch Oven

#3. NON cast iron dutch oven… like a CorningWare Dutch oven with lid that can take 450 degrees (see picture).

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#1.  Lekue silicone bread maker does not require any extra container preheating and does not require parchment paper. Product instructions state the max. temp for this item is 428 degrees F.  I bake at 425 degrees when using this Lekue bread maker.

Do the second rise directly in the Lekue baker.

After refrigeration create a ball or slight oval and place the dough in the Lekue bread maker. 

Close the bowl during the second rise if you want an oval or football shaped loaf. Cover with plastic.

Leave the bowl open if you want a round loaf.   After one hour spray with water and sprinkle on the seeds (caraway and or charnuschka). Reclose the bowl bake at 425 for 20 min.  Open the bowl at 20 minutes so it can rise even more.  Continue baking for another 30 min. or until the bread reaches a final internal temperature of 199 to 210 degrees with an instant thermometer.

#2. Cast Iron Dutch Oven method

When done forming dough for the second rise, make sure you place the cast iron Dutch oven and lid on the middle rack and turn on oven to 450 degrees.  The cast iron Dutch should have at least 30 to 60 min of preheating (to generate the steam for an oven rise and great crust with the wet dough).

When ready to bake:

Using the parchment paper like handles, lift the dough and place the parchment paper and dough in the hot cast iron Dutch Oven.

Prior to placing the dough in the oven, baste (using a brush) the dough with the cornstarch wash (which has been kept warm). Sprinkle on the caraway and charnuskha seeds or other seeds.

Using scissors, make 3 or 4 deep slashes on the bread across the bread (so the bread rises better).  Tick tac toe slashes or other slashes.

Bake the loaves for 30 minutes with the lid on.

Bake 5 to 15 additional minutes with lid off.

Bread is done when instant thermometer reaches 200 to 210 degrees.

Remove from oven, I always place hot oven items on an old wood cutting board to avoid extreme temperature changes.  

Remove loaf from the cast iron Dutch oven.   Remove parchment paper.

Immediately baste (using a brush) the bread one more time with cornstarch wash (that has been kept warm).

Let the loaf cool on an elevated rack.   Let air circulate around the bread (so moisture will not collect).

#3. NON cast iron dutch oven; like a CorningWare or Pyrex with lid that will tolerate 450 degrees.

Note: Pyrex with pyrex lid will tolerate 450 degrees (if no cracks or scratches they say on internet).

CorningWare and Pyrex do not need to be pre-heated.  Just bring the oven to temperature.  Note:  Old fashioned CorningWare made in the USA can tolerate very high temperatures well above 450 degrees.  CorningWare (newer) made in China (company bought out by Chinese firm) in the late 1990s changed the formula and cannot tolerate above 350 degrees. Don’t use newer CorningWare. The cast iron Dutch oven with a lid needs to tolerate 450 degrees.  See Wikipedia for more info on CorningWare changes.

After forming the loaf, lift dough with parchment paper and place inside the CorningWare dutch oven container let rise for 90 min. if the dough was refrigerated and 40-45 min if the dough is not refrigerated.

Turn on the oven to 450 degrees to bring to temperature. 

Immediately prior to placing the CorningWare into the oven, baste (using a brush) the dough with cornstarch wash (which has been kept warm). Sprinkle on the caraway and charnuskha seeds or other seeds.

Using scissors, make 3 or 4 deep slashes on the bread across the bread (so the bread rises better).  Tick tac toe slashes or other slashes.

Bake the loaves for 30 minutes with the lid on.

Bake 5 to 15 additional minutes with lid off.

Bread is done when instant thermometer reaches 200 to 210 degrees.

Remove from oven, I always place hot oven items on an old wood cutting board to avoid extreme temperature changes.  

Remove loaf from CorningWare, remove parchment paper.

Immediately baste (using a brush) the bread one more time with cornstarch wash (that has been kept warm).

Let the loaf cool on an elevated rack.   Let air circulate around the bread (so moisture will not collect).

Note: Pyrex with pyrex lid will tolerate 450 degrees (if no cracks or scratches they say on internet).

I like your ideas re dough decorations/coils/wraps. I've been baking no knead breads with Lodge cast iron Dutch ovens for a long time.   Re Lekue I like tinkering and gadgets and was looking for something easier than heavy cast iron for my brother to make bread (with Lekue which is lightweight he can mix and bake in the same container and get a nice shape loaf). My brother is on crutches, has been since he turned 16, and can't stand for too long etc. I stumbled on this Lekue silicone on-line.   I also have some Delmarle baking silicone forms which are thick like the Lekue and amazing (I have a Daisy 1 1/4 qt form and Sunburst 2 1/2 qt form) for quiche and cakes (no cooking spray or butter needed).  I'm attaching two photos of a loaf of rye I made in the Lekue this past Sunday. To get the shiny thin crust I used a cornstarch wash before and after baking. Also attached a third picture of a rye baked in a Lodge Cast Iron Dutch Oven with cornstarch wash.  Keep your ideas coming for us all.  thanks