Lepard's Rye-I have a bad feeling about this...
Well, I don't know what is up with my flour or technique, but once again I followed the instructions and it is just... way. too. moist. I have loaves rising and they do seem to be rising, but I'm afraid they are not going to keep their shape at all. However, in this case, I feel confident that the dough was right before kneading as he suggests pouring the sticky paste out of the bowl onto the kneading surface. Which I did have to do.
I kneaded and kneaded and was able to form a ball and a baguette, but then when it came to pinching the seam of the baguette, I realized just how moist this dough was. I couldn't even pinch the seam shut. The dough just smeared. It was like I was sculpting it.
Was that right? It seems wrong.