For the Rye and Cider variation of Nigella's "No Knead bread" from "Cook, Eat, Repeat" can I use canned cider? Thank you.
In COOK, EAT, REPEAT) Nigella has her version of Jim Lahey's No-Knead Bread with a Cider and Rye variation. This variation uses medium-dry or dry cider and a mixture of rye flour and strong white bread flour.
It is possible to use a canned cider as long as it is not a sweet cider, as some acidity is needed in the mixture. The acid helps to strengthen the glutens in the flour, which is important as the glutens aren't being strengthened via kneading. We would mention that canned cider can be rather fizzy, so you may want to open it a little in advance to let the bubbles subside slightly before you mix up the dough.