Courtney Iseman’s story on the beer scene in New York City brings back a lot of memories. While many of the trailblazing places she writes about have shuttered, some are still around, and there are loads of newer places carrying on.
This is the current house bread here. It’s a half-recipe of Carey Nershi’s No-Knead Sandwich Bread with a couple minor tweaks. The whole wheat and rye flours make for a fairly dense loaf that works well for sandwiches and toasts. There’s usually a sliced loaf in the freezer. When there are only a couple slices left, it’s time to make another loaf.
Given the rise times, it won’t be ready quickly. However, after the experience of a couple loafs, the active time is quite minimal and can be worked in somewhere during the week. I usually mix it on a weekend morning while making coffee.
216g Bread flour
109g Whole wheat flour
108g Dark rye flour
3g Active dry yeast
8g Caraway seeds
Mix dry ingredients in a large bowl.
Add water and mix with hand into a shaggy dough ball.
Cover and let rise for 5-6 hours at room temperature1.
Butter a loaf pan.
Turn dough out onto a floured work surface, it will be very wet.
Add some flour to the top and pat down with hands.
Using a dough scraper, fold the dough over onto itself a couple times.
Roll into log shape that will fit into the loaf pan.
Place in pan seam side down. Sprinkle top with a bit of flour.
Cover and let rise for about an hour or so, until it has doubled in size.
Preheat oven to 450º F.
Slash top with a sharp knife and cook for 25-30 minutes (watch that the top doesn’t burn).
Carefully turn out of pan immediately and let cook completely on wire rack before slicing.
1 After the initial rise, dough can be kept in the refrigerator for up to 2 weeks until ready to bake. If using refrigerated dough, expect the second rise to take a bit longer.
80º Friday? Working from home? It’s Gochujang rib time again! I’m going to live blog it this time!
I wish I read my detailed notes yesterday, but I didn’t. I would have liked to have dry brined these as some have suggested in the recipe comments, but I didn’t get around to prepping until this morning. I did a really light rub early this morning. The end result is pictured below.