I used Hodgson Mill Rye Flour to make up 25% of the total flour in this Light-Rye Loaf. (Rye flour is commonly available in supermarkets.) I rate this loaf as 3 stars. Personally, I prefer the 25% mix of heavy flour (rye, whole wheat, etc) to white flour than the 33% mix. I used bread flour so its extra gluten would balance out the lower gluten level in the rye flour.
I mixed and matched techniques from Lahey's No-Knead recipe and Hertzberg and François' Artisan Bread in Five Minutes a Day. I started out making No-Knead bread but had to suspend the rise overnight, 8 hours after starting. I decided to try the "Five Minutes a Day" technique of refrigerator-to-oven in 40 minutes, then baking without the Dutch oven. Every variation I try makes a tasty loaf!
- - 10-1/2 ounces Bread Flour
- - 3- 1/2 ounces Rye Flour
- - 1/4 teaspoon Yeast
- - 1-1/2 teaspoon Salt
- - 10-5/8 ounces Water
- I let the dough rise 8 hours and then realized I wouldn't be home at the time it would be ready to bake.
- So I put it into the refrigerator for 16 hours.
- I took it out between errands when I was home for 15 minutes. I took the dough out of the refrigerator and gave it a quick No-Touch knead when it first came out of the refrigerator just enough to shape the dough into a loaf but not to deflate it.
- I used my hands to pickup the loaf and placed it on parchment paper which had been sprinkled with rye flour.
- I sprinkled the top of the dough with rye flour and let it rest.
- I needed to run to the grocery which would take 45 minutes to an hour, so I turned the oven on to 400° to start preheating it. The oven had a cast iron griddle on the lower shelf, and a baking stone on the second shelf.
- When I got home, I turned the oven up to 500°, put groceries away, slashed the top of the dough, and then placed the parchment paper with dough onto the baking stone.
- I dumped a cup of water on the cast iron griddle to generate steam. After 10 minutes, I turned the heat down to 450°
- The bread was done in 45 minutes.
The loaf turned out to be a good looking free form loaf baked on a baking stone. I didn't use a Dutch Oven. The loaf was 2.75 inches tall and 6 inches in diameter. The white highlights are from dusting the loaf with rye flour before the final rise.