No Knead Bread

This is based on the version from the New York Times.

It was modified to be a Rye Bread by using 1/3 Rye Flour and adding caraway seeds. It was further modified to simply baking by starting in a cold oven instead of trying to put the unbaked loaf into a scorching hot dutch oven.

For holiday gatherings, a double recipe still fits OK in a 6QT dutch oven.

Ingredients

Procedure

  1. Mix ingredients together and cover with plastic wrap.

  2. Let sit 12-24 hours in a temperature controlled spot ~72 degrees.

  3. Dump on to flour surface.

  4. Shape. Don't be afraid to over work it here you don't need to knead, but you can if you want to. I usually end up working in another 1/4 to 1/2 cup of flour while Shaping.

  5. Let rise for 2 hours.

  6. Add 1/8 cup cornmeal or parchment paper to dutch oven to prevent sticking to pan.

  7. Put uncooked bread in dutch oven and place in oven. Do not start timing though until the oven is up to temperature.

  8. Set oven to 450 degree.

  9. When oven gets up to temperature, start timer.

  10. Bake Covered for 30min (1hr for double batch).

  11. Remove lid and bake for 15-30 more minutes (same 15-30 for double batch).

Old Hot Oven Procedure

  1. Mix ingredients together.

  2. Let sit 12-24 hours.

  3. Dump on to flour surface.

  4. Shape. Let rise for 2 hours.

  5. Preheat oven to 450 degrees w/ dutch oven inside for 30 min.

  6. Add 1/8 cup cornmeal or parchment paper to prevent sticking to pan. Then drop in dough.

  7. Bake Covered for 30min.

  8. Remove lid and bake for 15-30 more minutes.