1.5 c dark rye flour
2 c all purpose flour
1.5 tsp salt
1Tbsp honey
Same technique as no-knead sourdough bread recipe found on this site:
Mix ingredients and cover, bulk fermentation about 12 hrs in 68’ house
Scrape onto floured counter, stretch, fold, rest 15 min (wet and flattens fast)
Shape fast and put in oiled saran wrap-lined colander
Cover with towel, proof in fridge 8 hrs+
Bake directly from fridge into preheated 500’ dutch oven
My cook times are 500’ covered for 20 min; 450’ covered 10 min; 450’ uncovered 10 min.
Maybe? I use colanders simply because I don’t have a banneton/basket or much space in my kitchen for new stuff, and they seem to work well.
In the case of this rye, I lined the colander with oiled plastic wrap anyway, so no air. The dough was so wet, and one of the rye recipes I read suggested oiled plastic wrap, so I tried it.
I did suggest to my husband (aka my science half) that of my two bulk fermentation containers, the plastic one seemed to yield a better rise than the glass, and he said some plastics are air permeable and that could be why.
