Rye Bread - Half Artisan Recipe

By mariannefeldman

The New Artisan Bread in 5 Minutes a Day by Hertzberg & Francois p 111

Ingredients

• Lukewarm water 340 grams
• Granulated yeast 5 grams
• Caraway seeds 2 tbs (original called for less - 5 grams)
• kosher salt 12.5 grams
• Rye flour 60 grams
• AP flour 390 grams
• Sugar 1 1/2 tsp (not in original recipe)
• Citric acid 1/4 tsp (not in orig recipe)

Preparation

Step 1

with changes this half recipe weighs approx 835 gms
Store in 3 quart container
Cornstarch wash - brush on before slashing & baking:
same book p 104:
1/2 tsp cornstarch
1/2 cup water
Using fork blend cornstarch w a small amt of the water to dissolve, add rest of water & whisk
Microwave or boil til the mixture appears glassy, abt 30-60 seconds on high. This will keep in the fridge for abt 2 weeks
Use directions as per instructions p 111
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 covered cloche in cold oven, preheat oven to 450 -let rise 40 mins, then preheat baker & oven for 20 mins-total rise time 60 mins works
Bake 25 mins, uncover & bake additional 15 - 20 mins til golden, internal temp of bread is 190-200 degrees