Thanks for all the advice to lower my hydration and get away from my sticky messy dough. I added 50g flour and this bake went so much better! What, if anything, would you change next to continue improving?
100g rye starter (100%), 310g water, 500g flour, 10g salt.
Mixed all, then stretch and fold after 1hr, then lamination 30 min later, then two sets coil folds 30 min apart. Total BF around 5.5 hrs. Then shaped and into fridge for 10 hrs.
I watched a great video by the Bread Code on handling sticky dough, so my technique was better, but the lower hydration definitely made a difference. The dough came together so much easier. I think I was also over proofing due to summer temperatures.
I could tell as soon as I turned it out of the banneton it was going to be better as it was much firmer and plumper. It didn't spread as much in the oven and it tasted amazing!
by dr_legs
Dining and Cooking