Comments on: No Knead Rye Recipe http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/ Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Wil Rice http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-35047 Wil Rice Thu, 23 Apr 2009 17:32:51 +0000 http://www.breadtopia.com/?p=250#comment-35047 Sorry the pictures got sent twice, I really don't know why. Oh yes, the bread is very much an excellent rye with a just right sourness. Wil Sorry the pictures got sent twice, I really don’t know why. Oh yes, the bread is very much an excellent rye with a just right sourness.

Wil

]]> By: Wil Rice http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-35046 Wil Rice Thu, 23 Apr 2009 17:27:44 +0000 http://www.breadtopia.com/?p=250#comment-35046 Just got back to making bread after a couple years. I came across Eric's site and his video snagged me in. I got my old dried starter out of the freezer, kept my fingers crossed and in about a week it was back strong. Had to work with it another week, in and out of the refrig's, to get the sourness I like. Anyhow, I started right off with Joe's recipe, following Eric's video instructions. I did add 1.5 tsp of caraway, 1.5 tsp of fennel and 1 tsp of lemon juice. I put it in a small tupperware w/lid and put it in the refrig for almost 24 hours. It didn't rise at all, maybe a smigit, but it smelled great when I took it out about 8 pm the night prior to baking. My starter, true to form to when I use to bake bread, doubled the dough just over night, about 12 hours. I was afraid to go the 18 hrs, so I went ahead, layed it out on the board, folded and put into a basket sprayed and lined with wheat bran. After an hour I heated up a 7 qt Le Creuset DO at 500 deg. At 1.5 hours the dough really had not risen all that much but I knew from using my starter, it's character was/is to give a nice oven spring. I gently plopped the dough into the DO, a little off center, turned down the oven to 475 for 30 min. I took the cover off and turned the oven down to 450 but had to take the bread out after only about 7 min. I was amazed, at the loaf I got after only the first time. My wife said it was the best bread I ever made. I have already sent an order into Eric for some equipment. I don't want to keep using the DO. It is too heavy to lug around and I don't want to darken it. I am now looking at my Russian Black bread to see if I can convert it to the NK. Thanks to everybody for your postings and thanks to Eric for hooking me. Wil [img]NK1stRye.jpg[/img][img]NKryecrumb.jpg[/img] Just got back to making bread after a couple years. I came across Eric’s site and his video snagged me in. I got my old dried starter out of the freezer, kept my fingers crossed and in about a week it was back strong. Had to work with it another week, in and out of the refrig’s, to get the sourness I like. Anyhow, I started right off with Joe’s recipe, following Eric’s video instructions. I did add 1.5 tsp of caraway, 1.5 tsp of fennel and 1 tsp of lemon juice. I put it in a small tupperware w/lid and put it in the refrig for almost 24 hours. It didn’t rise at all, maybe a smigit, but it smelled great when I took it out about 8 pm the night prior to baking. My starter, true to form to when I use to bake bread, doubled the dough just over night, about 12 hours. I was afraid to go the 18 hrs, so I went ahead, layed it out on the board, folded and put into a basket sprayed and lined with wheat bran. After an hour I heated up a 7 qt Le Creuset DO at 500 deg. At 1.5 hours the dough really had not risen all that much but I knew from using my starter, it’s character was/is to give a nice oven spring. I gently plopped the dough into the DO, a little off center, turned down the oven to 475 for 30 min. I took the cover off and turned the oven down to 450 but had to take the bread out after only about 7 min. I was amazed, at the loaf I got after only the first time. My wife said it was the best bread I ever made. I have already sent an order into Eric for some equipment. I don’t want to keep using the DO. It is too heavy to lug around and I don’t want to darken it. I am now looking at my Russian Black bread to see if I can convert it to the NK. Thanks to everybody for your postings and thanks to Eric for hooking me.

Wil

NK1stRye.jpgNKryecrumb.jpg
*Click to enlarge

]]> By: Eric E http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-34953 Eric E Sat, 18 Apr 2009 03:00:08 +0000 http://www.breadtopia.com/?p=250#comment-34953 I just tried to make NK rye, but using my well fed starter instead of dry yeast. I followed Joe's recipe except substituted 1/3 cup starter for the yeast. Ended up with a waaay too sticky dough, and after fermenting for 18hours and proofing for 2, it just oozed into the La cloche. Nonetheless, even though it baked only 2 inches high, it has an incredible taste, and a pretty good uneven crumb. Any suggestions, or did I mis-measure something? If using AP flour, should I add Vital Wheat Gluten? I'd love to nail this recipe, because, as I said, it was delicious! I just tried to make NK rye, but using my well fed starter instead of dry yeast. I followed Joe’s recipe except substituted 1/3 cup starter for the yeast. Ended up with a waaay too sticky dough, and after fermenting for 18hours and proofing for 2, it just oozed into the La cloche. Nonetheless, even though it baked only 2 inches high, it has an incredible taste, and a pretty good uneven crumb. Any suggestions, or did I mis-measure something? If using AP flour, should I add Vital Wheat Gluten?

I’d love to nail this recipe, because, as I said, it was delicious!

]]> By: tony http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-34286 tony Wed, 11 Mar 2009 02:55:02 +0000 http://www.breadtopia.com/?p=250#comment-34286 eric,just made nkrye and added 1 tbl molasses and 1/2 tbl of carob and it just came out great...baked it in the oval laclocle.. thanks eric,just made nkrye and added 1 tbl molasses and 1/2 tbl
of carob and it just came out great…baked it in the oval laclocle..
thanks

]]> By: Bob Packer http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-34053 Bob Packer Mon, 02 Mar 2009 17:29:34 +0000 http://www.breadtopia.com/?p=250#comment-34053 I bought malt syrup Friday at a beer brewing shop. About 3.00 USD for a half pound. Bob I bought malt syrup Friday at a beer brewing shop. About 3.00 USD for a half pound.
Bob

]]> By: Janet Kelly http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-34024 Janet Kelly Sun, 01 Mar 2009 11:10:18 +0000 http://www.breadtopia.com/?p=250#comment-34024 In my search for malt powder I have only been able to find it in commercial quantities. However, malt syrup can be found in health food stores here in Canada in a 10 oz jar. Malt syrup is used extensively by European bread makers. I saw it being used in a video on French bread baking. It looks just like molasses. The baker used about 1/8 teaspoon in a rather large batch of bread. The brand of malt syrup I have been able to find is HAPPY HOME and distributed by Grain Process Enterprises Ltd., Scarborough, Ontario, Canada,M1S 3M7. They may be able to advise you. In my search for malt powder I have only been able to find it in commercial quantities. However, malt syrup can be found in health food stores here in Canada in a 10 oz jar. Malt syrup is used extensively by European bread makers. I saw it being used in a video on French bread baking. It looks just like molasses. The baker used about 1/8 teaspoon in a rather large batch of bread. The brand of malt syrup I have been able to find is HAPPY HOME and distributed by Grain Process Enterprises Ltd., Scarborough, Ontario, Canada,M1S 3M7. They may be able to advise you.

]]> By: marc http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-34018 marc Sun, 01 Mar 2009 04:37:03 +0000 http://www.breadtopia.com/?p=250#comment-34018 I've not seen barley malt powder anywhere I’ve not seen barley malt powder anywhere

]]> By: Dorothy Chan http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-33851 Dorothy Chan Sat, 21 Feb 2009 04:15:00 +0000 http://www.breadtopia.com/?p=250#comment-33851 Hi Ellen, Ovaltine is a malt based beverage which is similar to Horlicks. It contains malt extract, sugar, whole milk powderm, whey powder, sugar, palm oil, butter oil, oligofructose, sodium bicarbonate, and salt. I don't think you can substitute it for barley malt powder. Hi Ellen,
Ovaltine is a malt based beverage which is similar to Horlicks. It contains malt extract, sugar, whole milk powderm, whey powder, sugar, palm oil, butter oil, oligofructose, sodium bicarbonate, and salt. I don’t think you can substitute it for barley malt powder.

]]> By: Ellen http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-33842 Ellen Fri, 20 Feb 2009 23:09:07 +0000 http://www.breadtopia.com/?p=250#comment-33842 Hi. Is it a difference between Ovalteen (sp.?) and barley malt powder, please? I think in one of the mail I read that this two products interchangable. Ellen. Hi.
Is it a difference between Ovalteen (sp.?) and barley malt powder, please?
I think in one of the mail I read that this two products interchangable.
Ellen.

]]> By: Ellen http://www.breadtopia.com/2008/10/31/no-knead-rye-recipe/#comment-33841 Ellen Fri, 20 Feb 2009 23:08:15 +0000 http://www.breadtopia.com/?p=250#comment-33841 Sorry. This is clarification for my previous post. It should read BARLEY malt powder Sorry.
This is clarification for my previous post. It should read BARLEY malt powder

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