Canadian Rick Clare emailed this picture of his fine looking no knead rye he baked yesterday. Made with 20% dark rye and only a 12 hour initial ferment. You can see the nice rise and open crumb. Rick describes the taste as “very flavourful”.
This may address some questions about the necessity of proofing for the entire 18 hours as typically prescribed in the no knead recipe. While the longer proof is often desirable for full flavor development, it’s nice to know we can squeeze the total recipe time down if time is short and still achieve good results.
This is a yeasted bread. Next up for Rick is a sourdough version of the no knead recipe, his first attempt at sourdough baking. Perhaps he’ll keep us abreast of his baking adventures.
Jan. 12, 2008 Update:
Due to popular demand, I have requested (and gratefully received) Rick’s recipe for the above rye bread. Rick explained that this is more in the form of his personal baking notes but appear to be plenty well detailed for anyone to follow. You can see that he has made some modifications to the basic no knead method and incorporated some interesting techniques that have obviously worked out well.
2 1/2 cups unbleached white flour
1/2 cup dark rye flour
2 teaspoon fine salt
1/4+ teaspoon yeast
1 3/4 cups water – by weight 75% hydration
Ferment 12 hours then French fold
Proof 2 hours
Bake covered for 30 minutes at 500F
Finish uncovered at 400F 15 minutes
(Dry 15 minutes heat off)
Open crumb, salty, good flavour, great crust.
Baked May 20/07
Rick’s Baking Notes:
SALT: Most of us are or should be aware about sodium consumption. This recipe calls for 2 teaspoons of salt. I have made this same loaf without salt and substituted 2 tablespoons of cider vinegar for 2 tablespoons of water to maintain a hydration of 75%. The cider vinegar boosts the overall flavour of the loaf and also adds a pleasant back taste to give the loaf personality.
FRENCH FOLD: I discovered this method on a baking blog. When the primary fermentation is complete turn the dough out on a floured board and gently stretch the dough into a loaf like shape. Place your hands under the dough at the mid point and lift. When the dough folds in on itself return to the board, stretch and repeat. I do this 5 or 6 times and then proof the loaf for 2 hours in a proofing bowl.
FLOUR: This loaf works nicely when 1 cup of whole wheat flour is substituted for 1 cup of all purpose flour.
DRY CYCLE: Once the loaf is baked and the internal temperature has been reached, turn the oven off, prop the door open a few inches and leave the loaf in the oven, uncovered, for 15 minutes. This conditions the loaf and will help deliver a crusty loaf.
WEIGHING VS MEASURING: The debate surrounding dry measure versus weighing ingredients continues. I bought a digital scale from Eric last year and now find I can replicate recipes time after time without noticeable variations. I was not able to do this when I baked using volumetric measuring. This recipe was developed using volumetric measure.