Rye Bread - No Knead - 5 Mins A Day

By

Artisan Bread in 5 Minutes a Day Jeff Hertzberg & Zoe Francois
p 58/
Says it makes (4) 1 lb loaves, I make 2 large loaves instead/
New book: The New Artisan Bread in 5 Mins a Day p 111

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Ingredients

  • have not been using:
  • 3 cups lukewarm water = 680 grams
  • 1 1/2 tbs granulated yeast (equals 2 pkgs)- new book calls for 1 tbs = 10 gms
  • 1 1/2 tbs kosher salt = 25 gms
  • (1 1/2 tbs caraway seeds, plus more for sprinkling on the top) - i use 4 tbs in dough, none on top
  • 1 cup rye flour = 120 gms
  • 5 1/2 cups unbleached all purpose flour = 780 gms
  • 3 tbs sugar (not in orig recipe)
  • Citric acid 1/2 tsp - not in orig recipe
  • --
  • opt: soy lecithin: Use 1 to 2 tablespoons per 3 cups of flour-used 2tbs
  • opt: replace 1/4 cup flour (1 1/16 oz) w/1/4 cup potato flour (1 5/8 oz)or 1/2 cup potato flakes= 2 1/4 oz) - (or try just adding 2 tbs potato flour)
  • Add potato flour or flakes to AP flour & mix well before adding liquid or potato product will clump
  • --
  • Cornstarch wash - see below (p 51)
  • Cornstarch wash:
  • 1/4 tsp cornstarch
  • 1/4 cup water
  • Blend cornstarch with small amt water to form a paste
  • Add rest of water & whisk with fork
  • Microwave or boil til mixture appears glassy, abt 30-60 seconds on high
  • It will keep in refrigerator for 2 weeks-discard if it has an off smell

Preparation

Step 1

* I have been dusting w flour instead of using cornstarch wash

Mix yeast, salt, caraway seeds & water in 5 qt bowl or lidded (not airtight) food container

Mix in remainder of dry ingredients without kneading, using a spoon, a 14 cup capacity food processor (with dough hook attachment) or a heavy duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Store in (2) 3 quart containers or (1) 6 quart container
(For (2) 3 qt containers: each will be approx 811 g dough) - with changes total wt approx 1670 gms, half recipe = 835 gms
Cover (not airtight) and allow to rest at room temperature until the dough rises & collapses (or flattens out on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container & use over the next 14 days.

On baking day:
Dust the surface of the refrigerated dough with flour & cut off half of dough for 2 loaf size if saved in 6 qt container, or container of dough if saved in (2) 3 qt containers. Dust the piece of dough with more flour & Quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go. ("Cloaking" the dough-p 28)
Elongate the ball into an oval shaped loaf.
----
To use Covered clay baker:
Use half dough, shape & let rise on parchment paper
To bake in Wizard of Clay cloche - as per their instructions for No Knead recipe for large cloche:
(used half recipe as listed above, didnt make loaf as long as cloche - it did not spread lengthwise):
About 20 mins before ready to bake- put room temp cloche i & cover in cold oven (not covered), preheat oven to 450 - Let it rise for 40 mins, then preheat baker & oven for 20 mins-total rise time 60 mins works
brush w cornstarch mixture, lower parchment carefully into hot baker, trim parchment to fit in baker
Bake 25 mins, uncover & bake additional 15 - 20 mins til golden, internal temp of bread is 190-200 degrees
--
without clay baker:
Allow to rest & rise on a cornmeal covered pizza peel for 40 mins
Alternately use a bagette loaf pan -it will support the dough in shape-can line pan w/parchment

20 mins before baking time:
preheat oven to 450, place baking stone on middle rack-no need if using bagette pan
Place empty broiler tray on any other shelf that wont interfere with the rising bread

Using pastry brush paint the top crust with cornstarch wash & then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf, using a serrated bread knife

Slide the loaf directly onto hot stone or place pan in oven
Cover glass on oven door with a towel to protect it from any splashing water that could crack it-
Pour 1 cup of hot tap water into the broiler tray & quickly remove towel & close oven door

Bake for about 30 mins or til deeply browned & firm-internal temp should be 200 degrees
Smaller or larger loaves may requires adjustments in baking time

Allow to cool before slicing & eating

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