Time to take a step back I think. Eight loaves in and still don’t have a reliable baseline to start with, never mind any thoughts of experimentation. So, stick with a rye starter and keep it simple.
Refreshing the starter. Added approx 40g rye flour and 40g water to, …, how much starter? Not sure. And not sure when I should be refreshing the starter. Thinking about it, do you refresh it ahead of when you plan to use it? And if so, how long? And do you leave it in the cupboard or resting at around 30℃ on menu 30, and for how long?
Well too late to worry about that now. Just refreshed it and given a good stir. It looks and smells good.
- 60g rye starter
- 460g strong white flour (Tesco organic)
- 335g water
- 15g EVOO
- 5g salt
- squeeze syrup (I’m not very consistent on this)
- 2254 – Menu 29, but only for about an hour, then onto Menu 30 overnight.
- 0810 – Menu 18 (Bake Only) (1½ hours)
Well it doesn’t look bad at all. I let the bake program run the full 1½ hours which is probably unnecessary but I quite like a bit of crust and caramelisation so it’s fine. It looks good but I’m thinking the loaf hasn’t actually risen anymore during the bake.
A couple of things emerging; the bake-only versus a bake program seems best, and it’s best not to let the dough rest/rise too long.