kii said:

Michael V said:

kii said:

Bread recipe for MV* from kii’s daughter-in-law. I took rough notes on my phone as she cooked dinner.

260 ml water
60 gm starter
370 gm plain flour
30 gm rye
8 gm salt
Mix. No kneading required.

Cover, 2hr out at room temperature, then in fridge overnight.

Take out to stretch and fold the dough. Quarter turns in between each stretch and fold.

In fridge again overnight. The dough can be left in fridge for a few days. Not sure if you need to do the stretch and fold thingy again, I’ll check with daughter-in-law.

Cook in a preheated Dutch oven at 230°C for 30 mins, lid on. With a container of water in the oven, DIL just uses a big mug of water.

Approximately 10 mins w/o lid. I think you reduce the heat at this point. The famous No Knead Bread recipe from the New York Times is a good guide for all the details of cooking.

*no one else can use this recipe 😹

Thanks.

:)

Cool, let me know how it goes if you make it. DIL says it’s easy on her guts, as other breads make her bloated.

I will.

Might be a little while as I am trying to get a new starter going. It went absolutely brilliantly the first day, but has stalled for the next 5 days. It is sour, but not rising. I imagine that what’s happened is the wild yeasts have been outcompeted by the wild souring bacteria. Hopefully they will kick in again soon, or I may have to start again.

The recipe I developed was also no-knead. Hand mix for five minutes. Pour into mould (loaf tin or casserole). Rise for around 3 hours in oven at 40-50° C. Then cook, covered except for the last little while. The bread was soft, with a lovely even crumb and good crust. I’ll dig out the details in the next day or so. Remind me if I forget.