Rye hearth bread from WGB
Tried out the 45% rye hearth recipe. Yum! I used pumpernickel rye and the remnants of three different WW flours. I included the optional molasses, caraway seeds and on a whim threw in a little coriander powder. That may have been one too many extras, but what the heck.
I also tried the crust two ways. The boule was a standard floured, lined basket and came out nicely. The batard I left right side up on parchment, lightly covered with plastic wrap, then egg-washed before baking. It's all the holes I don't entirely understand. The dough was pretty wet and sticky, so I couldn't get a very tight surface. Maybe that's the reason? I could just flip it onto a floured cloth to proof, but then I can't put a shine on it afterward.