Rye SourDough Load very sticky
So i made a Rye Sourdough loaf. Actually tried 2. Doubled the recipe i found on Youtube from Eric Rusch
https://www.youtube.com/watch?v=LSN-l1eR-bY
400g water
1/3 cup starter 80g?
245g ap flour
245g rye flour
2 tbsp molassas
I don't have proofing bowls so greased two glass bowls. Put them in there to proof, seemed to rise quite well. However, when i tried to get dough out of bowl it was extremely sticky. I cook in dutch oven so ended up dumping a dough mass into it. It cooked, and rose a bit but stuck to bottom of dutch oven so bad, it was mutilated trying to remove.
So second dough i dumped onto counter and reshaped a bit and put on stone in oven. Though it spread out a bit and did not rise as much as i would have thought.
Not sure how to get around these issues. if I could have removed from proofing bowl as they were without it all messing up it would have been a quite risen loaf. But they are too sticky, als
o not firm, very loose
with parchment paper, and when your loaf is ready for the oven, lift It by the paper and put the whole thing in your Dutch oven. It will separate from the paper as it cooks.
That is a good idea.
THough will the paper not burn?
And
How do i score the top, just through the paper?
It might char on the edges a bit but it won't burn. I use parchment paper rounds under my loaves in my Dutch ovens all the time.
As to your second question I am not sure what you mean. The dough is sitting on top of the paper so you pick up the edges of the paper and lower it into the Dutch oven. The paper is under the loaf, not on top so you can score as usual.
oh, sorry, i see so you lift the whole loaf, you don't flip it over. Though, could you not flip it over as usual then?
at that point. It loosens during the bake.
I cook my pizzas on a 650F deck oven with parchment paper and it does fine. The parts that are not touching the dough might brown heavily, like Danni said, but it'll work fine.
I made a mistake once and used wax paper instead of parchment, and it smoked and burned! But Danni is right - this is the best way to transfer sticky dough to either your baking stone or cast iron pot. In general dough with a high rye content is going to be sticky and more like modeling clay than stretchy wheat dough.
You can probably proof it in a bowl still, but rather than oiling the bowl, line it with a smooth linen or cotton cloth that is well-dusted with a blend of wheat flour and brown rice flour. You should then be able to invert it onto the piece of parchment paper, score it then lower it into the pot (or slide it onto the stone) using the parchment as a sling or a slide. Make sense?
The way to release rye paste from a bowl is very easy. Get one hand wet and a spatula. Dribble a little water (about a tablespoon) around the dough edge and with the wet spatula use the water to loosen the dough from the bowl. Re-wet spatula when needed and often. Same with hands, moist but not too drippy.
Flip out onto a wet surface (may want to lightly oil first then mist) and reshape or smooth the surface with wet hands or the wet spatula.
Water is your friend with rye paste. :) Cleans up is easy too.
tea towel that has been coated in rice flour. Nothing sticks to rice flour. Then you can invert the bowl as usual and gently peal back the tea towel. Don't use a textured towel. If you proof seam side down then, then you don't have to score it either when flipped over - the loaf will naturally split at the seams.
Rice flour is the best non stick ever made. You could also coat the tea towel with rye bran too for an even better looking loaf.