Horrid blisters on the crust
all my last breads have had the crust fully covered by plenty of horrible blisters. The things they had in common are:
-10-25% rye, the rest is medium strength white wheat flour
-5-10% of the flour is in the water roux or in the mash (always rye)
-overall hydratation is 75%
-4-5 turns of stretch and fold on a lightly oiled silicon carpet.
The look of the crust was awful, I really couldn't stand that view!! Help me, please :-)