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Hi, I’ve been making NK bread for a few months now (without fail every week) with both my sourdough starter and my store bought active dry yeast. They’ve always turned out delicious, with quite a bit of rise, the perfect crust and everyone loves them. However, i must say i am completely miffed by the Rye NK recipe. I’ve tried it twice and both times, after the proof, i’ve just ended with a very sticky gooey dough which i couldn’t proceed with. What am i doing wrong? I am not using Molasses, my ratio has been 3/4 cup rye + 2 1/4 cup bread flour, 1 1/2 cup water. My Sourdough starter is fed a 50-50 by weight ratio of bread flour + whole wheat flour… but even with yeast, i had the same result. What am i missing? Any help/suggestions would be really appreciated!
I should have read the comment above before proceeding. Not sure what I did wrong either. I used sourdough starter instead of yeast, but a 1/4 cup as Eric suggests when substituting starter for yeast. After the first proofing, which did go longer than expected (22 hrs), this dough is a sticky mess. I kept on adding more flour just so I could handle it to get it into the proofing basket. I must of used at least another 1/2 cup of flour when trying to form it (which still wasn’t enough) and lost about 1/2 cup of dough on my fingers and pastry scraper. So far this has been my worst experience in making NK bread. I will be really upset if I have to throw this away.
@Leah1 I think this is the nyc diner rye we’ve been talking about
@Fermentada Melissa, you know what’s crazy? I didn’t even know there was an alternative rye bread recipe on the site! All I did was mark up Eric’s recipe I printed out and made those changes, all the time thinking they were my changes! So apparently “Leah’s Reminiscent Rye”, in actuality, is Joe’s No Knead Rye, kinda/sorta! LOL!