No Knead Overnight Sourdough Rye Bread is a simple way to make this flavorful artisan bread at home.
1 3/4 - 2cupswater
2cupsall purpose flour
In a large mixing bowl, combine 1/4 cup starter and 1 3/4 cup water.
Add remaining ingredients and combine until incorporated. The dough should be stiff and "shaggy". Add extra water or flour as needed
Cover with plastic wrap and a kitchen towel. Place in a warm place to rise for 12-18 hours.
Spread flour on a clean working surface and turn out the dough. Fold it towards the middle then press into a rectangle 10-15 times.
Line a large skillet, bowl, slow cooker crock, etc. with a piece of parchment paper that is a few inches higher than the edges. Ideally you want to find something the same shape as your final baking dish.
Cover and let rise about 1 to 1 1/2 hours.
About 15 minutes before baking, move your oven rack below center, but not all the way to the bottom. You want plenty of air movement around the pan when baking.
Place a clay cooker or cast iron casserole pan (see note) in the oven and preheat to 500 degrees.
Remove the pan from the oven. Lower the temperature to 425 degrees.
Gently grab the edges of the parchment paper and move the proofed loaf into the pan. Cover, and place in the middle of the oven. Bake for 15 minutes.
Remove cover and continue baking an additional 15-17 minutes.
Remove from oven and let cool completely.
No Knead Overnight Sourdough Rye Bread https://thatrecipe.com/blog/overnight-no-knead-sourdough-rye-bread-tastytuesdays/