Light Silesian (Chleba) Rye - From Local Breads Book by Daniel Leader
Hello Everyone! I finally got around to baking my first bread... I baked the Light Silesian (Chleba) Rye recipe which called for German Rye sourdough (Saurteig). It took me 5 days to get the starter just right and after I made the sourdough from the starter last nite, I mixed the dough, kneaded the dough (by machine) but found the dough to be too dry so I added some more water. After fermenting the dough, I followed the receipe. I got two nice loaves...but the texture seems rather dense and not a lot of air in the bread. Can anyone tell me what I did wrong? The bread tastes good but is a little heavy. I threw away all the other starter because I have to go out of town for two weeks..but will be ready to get back in the saddle when I get back.. any comments would be appreciated. I have pictures of the bread but cannot see how I can upload... will do if I can figure that out !!