This is my second loaf and I am so happy about how it turned out. I know it isn't the prettiest on the outside but it is so tasty and soft on the inside. I don't have a Dutch oven, so I just use two baking sheets, one with water and one for the bread.
Recipe:
350g bread flour (the king Arthur one)
150g dark rye
100g starter
10g of salt
450g of water
Mix all the ingredients, stretch and fold 3 time every 45 min. Then let rest inside the over (10 hours) while outside temperature was around 21 degrees C, pre-shape and then bench rest 30 min. Placed in a dollar store basket with a linen towel dusted in cornmeal and into the fridge for 12 h. Pre-heat two baking sheets, one with water. When it has reached the temp, take out the baking sheet with no water and plop dough onto the baking sheet. Bake 30 min at 230 degrees C. Rested 1 h before cutting.
Note: It was a very sticky dough to work with. It was even sticking to my linen towel when I tried to take it out to bake.
by alisaaaaaaaa
2 Comments
Congrats! Looks great for a second loaf.
I’d say it is a bit over proofed. You can tell by the shape of the holes. They have sort of a geometric and ragged look instead of round edges. The flat shape may be due to over proofing or a lack of tension while shaping. Over proofed dough does tend to get quite sticky.
Totally nit picking though as this bread looks like it has great texture! It isn’t to the point of total collapse.
I don’t believe this is overproved. You’re messing with rye and high hydration as a beginner and this is always a bit rough. You have a shaping issue and also a hydration issue. Switch out the rye to normal bread flour, back hydration down to 350 grams or so. Really pay attention to surface tension when shaping and try again.