Comments on: Rick’s No Knead Rye http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/ Bread Baking Instructional Videos and Baking Supplies. Thu, 29 Jul 2010 23:27:13 +0000 hourly 1 http://wordpress.org/?v=3.0 By: David Richter http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-37042 David Richter Mon, 10 Aug 2009 13:41:17 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-37042 I have a somewhat different approach to no-knead rye bread. To the usual ingredients for the Jim Lahey boule (3 cups of bread flour, 1/4 tsp dry yeast, 1 tbsp kosher salt, 13 oz tepid water) I add 2/3 cup of organic rye flakes (my local health food store sells it for $1.29/lb) and 1 tbsp of caraway seed. It rises overnight, then I dump it out onto the counter and french-fold it. I let it rise till doubled, then bake at 450 as in the Lahey procedure. The flavor is intense but the dough is easy to work because the rye is in the form of flakes rather than flour. I have a somewhat different approach to no-knead rye bread. To the usual ingredients for the Jim Lahey boule (3 cups of bread flour, 1/4 tsp dry yeast, 1 tbsp kosher salt, 13 oz tepid water) I add 2/3 cup of organic rye flakes (my local health food store sells it for $1.29/lb) and 1 tbsp of caraway seed. It rises overnight, then I dump it out onto the counter and french-fold it. I let it rise till doubled, then bake at 450 as in the Lahey procedure. The flavor is intense but the dough is easy to work because the rye is in the form of flakes rather than flour.

]]> By: Breadtopia http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-33479 Breadtopia Fri, 06 Feb 2009 16:35:29 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-33479 Hi Frank, I'm not sure how to answer the significance question. Wet doughs, such as no knead and ciabatta bread dough, tend to produce an open crumb (large, irregular holes throughout the bread). Percent hydration is the amount of water, by weight, as a percentage of the flour used. So a 75% hydration dough would consist of 3 grams of water for every 4 grams of flour. Hi Frank,

I’m not sure how to answer the significance question. Wet doughs, such as no knead and ciabatta bread dough, tend to produce an open crumb (large, irregular holes throughout the bread).

Percent hydration is the amount of water, by weight, as a percentage of the flour used. So a 75% hydration dough would consist of 3 grams of water for every 4 grams of flour.

]]> By: Frank http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-33473 Frank Fri, 06 Feb 2009 03:20:49 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-33473 What is the significance of 75% hydration? And how do you determine it? What is the significance of 75% hydration? And how do you determine it?

]]> By: iota http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-33046 iota Thu, 08 Jan 2009 22:38:35 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-33046 Also, I use less salt, like 1.5 tsp, and bake at 450 for 30 covered and 20-30 uncovered. Also, I use less salt, like 1.5 tsp, and bake at 450 for 30 covered and 20-30 uncovered.

]]> By: iota http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-33045 iota Thu, 08 Jan 2009 22:36:30 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-33045 Strange, my recipe for no-knead is almost identical, except I don't consider my bread rye bread. To my mind, the rye in that concentration was meant to reach some sort of equivalent to French gray flour to achieve a more nutritious and flavorful bread. No matter what you call it, it makes a great loaf. Strange, my recipe for no-knead is almost identical, except I don’t consider my bread rye bread. To my mind, the rye in that concentration was meant to reach some sort of equivalent to French gray flour to achieve a more nutritious and flavorful bread. No matter what you call it, it makes a great loaf.

]]> By: breadtopia http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-25422 breadtopia Sat, 12 Jan 2008 17:34:54 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-25422 Okay. Rick got back to me with his rye recipe. Sounds like another winner. See above. Okay. Rick got back to me with his rye recipe. Sounds like another winner. See above.

]]> By: breadtopia http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-25103 breadtopia Wed, 09 Jan 2008 11:28:30 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-25103 I've emailed Rick to see if he's amenable to posting it here. We'll see. I’ve emailed Rick to see if he’s amenable to posting it here. We’ll see.

]]> By: Ron Newman http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-25053 Ron Newman Wed, 09 Jan 2008 02:26:44 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-25053 May I have the recipe?? Thank you, May I have the recipe??

Thank you,

]]> By: Al Vitale http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/comment-page-1/#comment-24250 Al Vitale Wed, 02 Jan 2008 00:12:30 +0000 http://www.breadtopia.com/2007/05/22/ricks-no-knead-rye/#comment-24250 May I have the recipe?? Thanx Al May I have the recipe??

Thanx

Al

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