Being that type of guy, perhaps I snug the plastic film over the top of the mixing bowl a bit too securely:
The dough descends from my High-Traction Bread, prepared with my low-effort version of the NY Times no-knead recipe.
The current dramatis personae:
- 2 cups whole wheat flour (coarse grind OK)
- 1 cup bread flour
- ½ cup rye flour
- ½ cup whey protein (dry milk powder OK)
- 1 tsp yeast
- 1 tsp salt
- 1-½ cup warmish water
Let the mixer work on the dry ingredients for a while, then slowly pour the water into the bowl. The dough will (probably) become a thick batter, which is perfectly OK. Cover with plastic wrap as above, let it sit from afternoon until the next morning, plop the dough / batter on a floured silicone sheet, chivvy it into a lump, cover with the wrap, let it sit for a couple more hours.
Fire the oven to 450 °F, get the pot crazy hot, plop the lump inside, cook 25 minutes covered and 10 more uncovered, dump on a rack, slice off a QC sample, slather with butter, enjoy.
Makes a 700 gram = 24 ounce loaf lump: 1600 kcal, 320 g carb, 90 g protein. A serving might be a scant two ounces: 135 kcal, 26 g carb, 7 g protein.
Not keto-oid, but it’ll keep you warm in the Basement Laboratory.
You may safely ignore all recommendations concerning exact times, temperatures, and suchlike; this ain’t no damn fainting-flower souffle.
You could get used to it …
The Smell of Molten Projects in the Morning 