Wednesday, November 04, 2009
Wheat and Rye No-Knead Bread
First loaf inspired by Jim Lahey's new book, My Bread. This is my adaptation of his Pane Integrale bread recipe. It is smaller than the recipe (513 g.) but uses his hydration percentage. In addition to bread flour, whole wheat flour, water, salt and 1 g. of yeast, I added rye flour, millet, and flaxseed. I also added my sourdough starter. I let it ferment for 15 hours and then baked it in a blazing hot cast iron pot at 475 degrees. It's cooling.