*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I baked these today and they turned so good, however I used a little less time for spong and dough fermentation that could be the reason the loaf does not have much open crumb. I have sponge going on again and this time instead of 3 hours I am leaving it overnight.
We followed Chef John's video with his "sexy cold voice" to make a version of this amazing no knead bread! It is so good! Super easy to make. Put it together at 9:00PM and let it set until 3:00PM following day after shaping and resting for 2 hours it went into the Oven and then the dinner table by 6:30!
I made the “sponge” starter with 1/4 cup amaranth flour instead of rye and it gave the bread a very earthy, pleasing taste. I also let the sponge sit for a full 24 hours instead of 12 (due to a busy schedule) and I noticed no change in taste or texture.
Instead of a loaf, I made them into sandwich sized loafs. I would reduce the baking time down to maybe 20 mins at the most as the crust for these loafs were too crunchy for my liking. I didn’t spray the tops with water. Not sure if that would have changed anything other than that way it’s looks.
Good recipe for crunchy bread.
Simple, never-fail recipe! There is some play with the ingredients too, i.e. if you don't have sesame seeds, add some other seeds or hemp. If you don't have rye flour, add extra whole wheat or oat flour. I am still playing with my oven temps and timing to get it just right, but the outcome is always yummy! Thanks for sharing!