Used the basic no-knead approach, incorporating rye flour
142 g rye
142 g wheat
1 ½ tsp salt
¼ tsp yeast
245 g water
- after 12 hours there was virtually no rise, so at that time I added ½ tsp yeast and about ¼ c water, remixed, put on warming spot for about 3 minutes
Total disaster — after baking it stock stuck to the dutch oven and was unusable (I hadn’t used parchment because it seemed like it would stick to it as well). Will have to try something else next time.