I would like to express my delight in finding this wonderful and easy recipe for making Artisan Rye Bread. I am a fan on No-Knead bread baking, but found the master recipe that I use doesn’t really cut it if the dough is left beyond a day or two in the refrigerator. So, I followed Eric’s recipe pretty much to the letter with the following exceptions:
I used 70g of plain bread flour master recipe that was two days old in place of the starter.
I also used 1 tsp of off the shelf, readily available in the supermarket active yeast.
After the mixing phase, the dough went into the refrigerator for 10 hours.
After 10 hours, the dough was left covered on the bench for 10 hours (about 64°F).
Continued with written recipe doing a final proofing of about 50 minutes as the dough was rising nicely and I didn’t want to loose oven spring. Went into a heated at 475°F enamel cast iron pot for 30 minutes (note:didn’t stick to pot) then lowered temp to 410° for 10 minutes. Internal temp was 200°after this time.
The result was a beautifully shaped and well risen loaf. I am really chuffed so will not be shy in trying more of your recipes. Thanks heaps.