Artisan Rye Experiment


(Rcktscientist) #1

I’ve been using the Breadtopia no knead method (Thanks!) for several bakes and am pleased with the results, but always feel it could be better. I would like to get a little more rise, lighter on the inside but keep a nice crust. This may not work for Rye, so maybe plain Sourdough?

On this trial I made a couple of changes. I added a half packet of active dry yeast to the liquid along with a heaping 1/3 cup of my starter. I also used a stand mixer with a dough hook at low speed for the 3 mixes.

Results were good. I would like to get bigger air pockets and maybe more rise? Any ideas?