Rye Experts-I could use your input...
I am thinking about retarding a high percentage rye bread. I have never doen this before and don't know if it would be advisable.Currently I have the full amount of SD..so I could just feed and/or salt it and proceed tomorrow...or stay up late to bake. BUT do you think I could mix the dough and retard it in my fridge straight away and then proceed tomorrow morning.
Here's the recipe:
600g whole rye flour
400g whole wheat
500g sourdough (edited to add: this is an all rye SD at abt 80% hydration)
abt 5/8 l water
2 tbl salt
What do you think?