Light Rye Sourdough, Take 2
150 g Bob's Red Mill light rye
150 g water
75 g white starter @ 75% hydration
305 g barm
610 g water
915 g flour
22 g salt
3 g caraway seeds
Barm allowed to rise 5 hours. It was wetter than take 1, but I decided to just go with it and see what happened.
Dough very soft and sticky. Miserable to work with, but I persisted. Kneaded for 10 minutes or so.
Initial fermentation in greased bowl for 5 hours.
Proofed in two bannetons for somewhere between 2 and 3 hours (I know, I know: I should keep notes).
Baked in 500 degree oven (my oven sucks, so it's more like 425-450) with steam pan on stone for 30 minutes.
The resulting bread had a lot of holes in it, like a Ciabatta. Next time around, I think I'll up the flour a little bit to compensate for the wetness of the light rye barm. Or maybe just up the amount of rye flour in the barm.
Flavorwise, this is much better than take 1. The caraway impact is much lighter, which allows the sourdough to shine through.
Now, if I could just figure out how to take crumb shots that don't look like the bread is all wet...