Comments on: Sourdough Rye Bread

By: Doris

Doris — Sun, 05 Feb 2012 12:44:26 +0000

Thanks Carol, will certainly give that a try.

By: Breadtopia

Breadtopia — Sun, 05 Feb 2012 11:49:01 +0000

Hi Dayle,

High humidity greatly impacts everything. Both adding more flour and shortening the proofing times will help. Just have to experiment with one or the other or both.

By: Dayle

Dayle — Sun, 05 Feb 2012 02:48:11 +0000

Hi Eric,

I’ve been making this now for a while and I’m very happy with my results, my final dough does come out slightly stickier than yours but I can manage that, but on a couple of occasions now when the weather is more humid than normal, when I come to shaping it the Dough is very, very wet and sticky and it’s really difficult to manage and get into the Proofing Basket.

Is there anything I can do to stop it becoming too sticky apart from adding extra white flour? Will a shorter proof do the trick or does it need 12-14hrs even in warmer weather?

Thanks.

By: carol wharton

carol wharton — Thu, 02 Feb 2012 23:32:41 +0000

Hi Doris,
I used Eric’s basic no knead recipe that calls for 10.5 oz of white bread flour and .5 oz of ww flour. I substituted the less expensive solid Stella for Reggiano Parmesan and processed it in the Cuisinart. What a wonderful aroma and taste.
carol

By: Doris

Doris — Thu, 02 Feb 2012 22:48:51 +0000

Carol, fantastic looking bread!
One question though, was this sourdough bread or regular “No knead” white bread.
The texture and colour look more like my white no knead bread.
I love the addition of cheese, garlic and potato!

By: Breadtopia

Breadtopia — Thu, 02 Feb 2012 19:03:58 +0000

Hi Carol,

You’re doing all the right things regarding adjusting for your conditions. The results speak for itself and your bread looks great! Nice going.

By: carol wharton

carol wharton — Thu, 02 Feb 2012 18:56:23 +0000

Hello Eric. I have a question. For the last half dozen loaves I have been proofing them in a warmed drawer where the temperature is about 74 degrees or so compared to the 69 degrees on the counter. I have been getting a very good rise during this time ( to the top of the bowl) and subsequently I have reduced the proofing time to 11 hours. Then an hour in the basket and just 30 minutes in the cloche in a preheated oven. The finished temp is 200 or 204, the color is deep golden and the oven spring is better than before. The crumb is perfect. I think the flavor is too. Am I compromising the flavor with the shorter oven proofing etc?
It seems you stressed the long slow proof…I am using white flour starter. Today’s loaf was made with Parmesan cheese ( 7 oz ), a head of roasted garlic and a cup of baked red potato…I have added a photo but I am not sure it is the right one…the right photo has a dough scraper beside it!

By: Jono

Jono — Thu, 02 Feb 2012 14:53:17 +0000

First off, many thanks for making bread baking so accessible to a novice like myself. Should I need supplies I will certainly think of Breadtopia first. I just made this loaf with the “pineapple solution” starter and was blown away by the moist airy crumb and pungent aroma. However it was far too fennel-y for my palate and I will likely change the recipe accordingly. Also, I had to add about 3/4 cup of extra flour to make the sticky rye dough anywhere near stiff enough to be manageable and resemble yours. This didn’t affect oven spring or density, still a very airy loaf. Maybe it’s time for a scale from Breatopia!! BTW 2 loaves of whole grain sourdough are on the rise…

By: brish

brish — Wed, 01 Feb 2012 19:39:18 +0000

Great recipe and very helpful written and video instruction! I used a tajine to cook the bread in and it worked beautifully, as you can see.

Many thanks!

By: Gigi Hagenah

Gigi Hagenah — Sun, 29 Jan 2012 18:26:27 +0000

I have been making the rye bread for over a year with great success. I have baked bread for over 30 years and the no knead method is the best. I wanted to share with you a whole wheat bread recipe that I have baked using the same technique. The recipe is one that Bernard Clayton has in one of his very good bread baking cookbooks with a few changes. Here’s the recipe:

1 1/2 cups water
1/4 tsp yeast or 1/3 cup starter
1/3 cup nonfat dry milk
1 1/2 cups whole wheat flour. (King Arthur)
1 1/2 cups white flour (King Arthur)
1/2 cup cracked wheat (Hodgson Mill)
2 Tablespoons dark molasses
1 1/4 tsp salt
1 Tbs vegetable oil

Mix all the dry ingredients then add the wet. Proceed exactly the same as in the sourdought recipe.

Hope you enjoy this loaf as much as we do.

P.s. I will send a picture separately because I can’t figure out how to attach a photo with my new iPad.