Bread Baking: Overnight Parmesan Rye
This recipe makes 8 servings with 335 calories, 8g of protein, and 17g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have anise seeds, rye flour, cane sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.
Combine all the ingredients in the bowl of your stand mixer and knead until it had come together and is beginning to become elastic.
Drizzle some olive oil into a zip-top bag and transfer the dough to the bag.
Remove the air from the bag and seal it. Refrigerate overnight - or up to 24 hours.
Remove the bag from the refrigerator and open it to release the excess air. Seal it again and massage the bag a bit to mash out the bubbles in the dough.
Let it rest on the counter for 30 minutes.
Sprinkle some cornmeal on a baking sheet and flour your work surface. Turn out the dough, knead it briefly, and form it into your desired shape.
Place it on the prepared baking sheet, seam side down, and cover the dough with plastic wrap. Set it aside to rise until doubled - about an hour.
About 30 minutes before the dough has fully risen, preheat the oven to 350 degrees. When the dough has doubled, remove the plastic wrap, slash the dough as desired, and bake at 350 degrees until nicely browned, about 40 minutes.
Let the dough rest on a rack until cool before slicing.