Notes from a small home kitchen: slow bread, quick cakes, and what went wrong along the way. A new post most Sundays.
Most rye recipes want you up at six. This one is mixed after supper, left alone overnight in a cool room and baked whenever the oven is free the next day. The crumb is close and a little sour, and it keeps for a week.
Read the post »Four cakes in one afternoon, each with a different amount of syrup, to settle an argument about how wet a drizzle cake should be. The answer is wetter than you think, and poured on while the cake is still hot.
Read the post »The same dough baked on a tray, on a stone and in a lidded pot, with photographs of each base. The stone wins for flat breads and loses, clearly, to the pot for anything round.
Read the post »Two people, one oven and a notebook. We bake everything at least three times before it is written up, and we say so when a recipe failed.
Write to usOne email on the first Sunday of the month, with the recipes that worked.
Posted on 16 March 2013 by Ines Hartog. Twelve comments so far.
Mixed after supper, baked whenever the oven is free the next day.
Rye has little of the stretch that wheat has, so there is nothing to gain from kneading it. Stir the dough until no dry flour is left, cover the bowl and leave it alone for twelve to sixteen hours. A cool room is better than a warm one.
Heat the oven to 230 degrees with a lidded pot inside. Bake for thirty minutes with the lid on and twenty with it off. If you keep notes, file this one as rye-overnight-3: it is the third version, and the first two were bricks.
Read next: Keeping a starter alive No-knead white What a baking stone changes Every bread post Back to the journal
Made this last night with no caraway and it still came out well. Mine needed ten more minutes with the lid off.
Good to hear. Ovens differ: go by the colour of the crust, not the clock.
Does it work with a starter kept in the fridge, or should it be fed first?
Ines bakes the bread and keeps the starter. She has written 124 of the posts in this journal.
All posts by InesBreadRyeOvernightSourdough
Printed copies of this recipe are in the March letter.
Get the letterEvery post since 2007, newest first.
| Date | Post | Topic | Comments | Minutes |
|---|---|---|---|---|
| 16 Mar 2013 | A rye loaf that forgives a late start | Bread | 12 | 6 |
| 9 Mar 2013 | Lemon drizzle, weighed and timed | Cakes | 7 | 4 |
| 2 Mar 2013 | What a baking stone really changes | Kit | 21 | 9 |
| 23 Feb 2013 | Seville marmalade in one evening | Preserves | 15 | 7 |
| 16 Feb 2013 | Why your scones lean over | Cakes | 27 | 5 |
| 9 Feb 2013 | Keeping a starter alive on holiday | Bread | 41 | 8 |
| 2 Feb 2013 | A burnt batch, and what it taught us Failed | Bread | 33 | 3 |
A seeded sourdough212 votes
Brioche, by hand141 votes
A proper fruit cake68 votes
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For most of the breads, yes. Each recipe says so near the top and gives the amount.
Because cups of flour differ by a fifth from one kitchen to the next, and scales do not.
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