Some questions about a sourdough rye recipe
I hope this turns out- I have the loaf shaped and proofing. I have some questions about rye dough characterisitcs.
I knew it would be stickier than regular bread dough,from reading all the posts I could find on the site but this was really almost like the high hydration ciabotta I made earlier today!
Recipe: Sourdough Potato Rye
140g cooked and mashed potato (only ingred I weighed as it was an add-on to an existing recipe)
4 c flour- 1 c WW, 1 c Kamut, 1 c rye (unknown type-bulk bin-very fine milled), 1 c Gold Medal bread flour for final knead
1/2 tsp instant yeast
2 tsp salt
1/2 c 100% (by weight) starter-made with AP flour
1 c potato water
1/2 c buttermilk
1 tbsp honey
2 tbsp oil
Mixed in mixer
Rose til double
Shaped and in final proof.
It just seems so unusal that I can make a nice,tacky dough if I use 3 cups of the WW,Kamut,Bread flour mix but when I add the additional 1 cup of rye flour it turns out SO slack and wet.