maandag 16 februari 2009
No Knead Bread with rye
See the ripple on top of the bread where it breaks naturally.
A variant of the No Knead Bread. I used:
450 g white flour (90%)
50 g rye flour (10%)
¼ tsp instant yeast
1½ tsp salt
350 g water (70%)
Mix the dry ingredients. Add the water en mix until well combined.
Cover and let sit on the counter overnight.
The next day, fold the dough envelop-wise.
Put a sheet of baking paper in a large bowl. Put the dough in it.
Let rise for 1½ hours.
Put a cast iron dutch oven in the oven and preheat to 250°C. This may take up to 45 minutes, depending on your oven.
Get the dutch oven out and close the oven door to prevent heat loss. Put the dough in the dutch oven by lifting the edges of the baking paper and lowering it in the pan.
Spray wet with a plant spray filled with water. Put the lid back on and put in the oven. Bake for 15 minutes. Remove the lid and bak for another 15 minutes, reducing the temperature tot 200°C.
Let cool on a wire rack.
The bread has a distinct flavour of rye, even though only 10 percent of the flour is rye flour.