Made the next in the series of No Knead Breads today. This time it was rye.
- 300 grams Bread Flour
- 100 grams Rye Flour
- 300 grams of water (55 -65 deg)
- 2 grams Instant Yeast
- 8 grams Kosher Salt
Mix in a bowl for about 30 seconds with a spatula or spoon till it becomes a shaggy mess.
Cover with plastic wrap and let it sit for about 18 hours. If you mix at 2 PM you should be ready for the next step at 8 AM the next morning.
After the 18 hours, the dough should look like it has some bubbles and wetter although not quite like a dough made with 100% bread flour.
Lay out a tea towel. Make sure it is lint free. Sprinkle some wheat bran, corn meal or flour on the towel.
Now stretch and fold the dough 4 times, rotating each time you stretch the dough. Notice how the gluten strands have developed overnight.
Form the dough into a ball and place it on the towel seam side down (despite what I actually did) and sprinkle some more bran, corn meal or flour on the dough.
Fold the towel over the dough and let it sit for another 1-2 hours on the counter
After the first hour, crank up the oven to about 500 degrees with a dutch oven on the lower rack with the cover on it.
You know the dough is ready when you can poke your finger in the dough and it does not immediately bounce back.
Place the dough in the dutch oven seam side up (again, not what I actually did.) It is not necessary to score the dough as the seam acts as a natural escape for the steam. Put the cover back on the dutch oven and bake for 30 mins.
After 30 minutes, remove the lid and continue to bake for another 15 mins, but be careful not to burn the crust.
The bread is done if it sounds hollow when you thump on the bottom of the loaf with your finger and or it reaches an internal temp of 195 - 210 degrees. This loaf was 210 when I pulled it.
Turned out great. Next time I need to add some caraway seeds. I love rye bread and this didn't disappoint. Just missing some equally good NY pastrami.
