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I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water.

I let it rise overnight or at least 9hrs. I find that it has risen comp,etely, yet has started to drop by the time Im ready to bake it.

I steam it in a Dutch Oven for 30 minutes at 450, then uncover it for 40 minutes again at 450. But it makes my loaf crust to hard on the bottom, and my knife a little sticky. How should I tweak this??

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    Do you have an over thermometer? You may want to check the temperature of your oven. You can also use a probe thermometer to check the temperature of the bread to ensure it's done in the middle (time isn't always reliable). And possibly related : cooking.stackexchange.com/q/97376/67 – Joe May 2 at 13:36
  • What temperature do you let it rise at? Nine hours sounds rather long, given your yeast ratio? – Stephie May 2 at 14:05
  • What do you mean by it makes your knife sticky? – Rob May 2 at 19:29
  • Where did you get this recipe? It does not conform to the standard no knead recipe. It looks like your hydration is near 100%...the yeast and salt ratio are also quite high. – aris May 2 at 23:52
  • 1.5 (metric) cups is 375ml of water - this is a lot of water for 360 grams of flour(s). We use 350ml into 500g of flour, using a similar flour mix to yours. – Kingsley May 3 at 4:21

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