100% Rye by Shannon Stonger

Author:Shannon Stonger [Stonger, Shannon]
Language: eng
Format: epub
Published: 2015-03-06T22:00:00+00:00

Simplicity and versatility are the name of the game on our little off-grid homestead with four young children, a house in the works, and a homestead coming of age story taking place. So I am always trying to figure out how to multitask in the kitchen whilst saving time and dishes.

That is where an all-purpose dough like this comes in handy. I can make a bulk batch for a bulk fermentation – is that a bulk bulk fermentation? – and then create several breads from one dough.

I split it up and add a little bit of extra oil and seasoning to one portion for deliciously flavorful focaccia. This can be served alongside a fresh Minestrone soup and then cut horizontally for thin, flavorful sandwiches the next day. Or, I can split that same dough in half and create two pizzas for our growing family.

And to top it all off, this simple dough can be made into a loaf of bread that gets slathered in butter and served next to morning farm fresh eggs, or as toast, or French toast. It’s versatile, you see, and because it is a no-knead bread you simply mix it all up and do the first fermentation.

Cover and bulk ferment as listed in the recipes. To continue from here, follow the directions for the No-Knead Sourdough Loaf, the No-Knead Focaccia, or the No-Knead Pizza Crust starting with task #2.

INGREDIENTS

For a bulk fermentation:

3 cups starter

7 1/2 cups flour

3 1/3 cups water

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