Why is my rye bread exploding in every direction?
I am trying to develop a recipe for a WW/potato/rye loaf and have just made my 4th loaf. The first 2 weren't great but the last 2 literally exploded in every direction.This last one was the wildest-doubling itself in a little over 1 hr. I expected it to double in about 3hrs based on the experience I had with the last 3 I baked. When this one was shaped and proofing, it really expanded and was tearing already so I re-shaped it and even slashed it. I proofed it for about 30 min. It looked alright when I put it in the oven but talk about oven spring! It looks like the blob! Wish I had a camera.
Recipe: Sourdough Potato Rye
1 c rye flour
1/2 c active rye starter (100% by wt)
1 c potato water
All this soaked for about 3 hours
1 c WW
1 c kamut
1 c better for bread flour
1 tsp instant yeast
140g mashed,cooked potato (1 medium)
1/2 c buttermilk
1 tbsp honey
2 tbsp oil
1 tsp bread spice (mix of fennel,cardamom,caraway and coriander)
Mixed in K5 for 5 minutes
Rested 15 min
Stretch and fold x 1
Rise to double (1 hour this time!)
Shape,proof,bake with steam at 375F
It was sticky but seemed to have good gluten formation.
How can I get this under control so I can get a decent shaped loaf out of this? Wartiest looking thing I've ever seen.