Why are my rye bread doughs turning into soup!?
I've had a bad baking day today. A day which ended with my flinging my dough into the trash can.
I just don't get why whenever I try to add rye, this problem keeps coming up. I'm trying to achieve a 75% hydration dough, which when using wheat flour, gives you something that is on the sticky side but still workable.
125g of 100% hydration sourdough starter (62.5g flour, 62.5g water)
100g rye flour
230g white bread flour
Total, about 400g flour
225 g water (about 280g total water if you count the starter)
This SHOULD give me a dough that is about 70% hydration.... RIGHT?
I let it rise once, it seemed kinda sticky when I first kneaded it, more like something in the high 70s if it were all wheat flour. I put it in the fridge overnight to retard for more flavor. It was cold when I pulled it out of the fridge and folded/degassed it. I then put it on my counter and let it return to room temperature and rise.
It ended up turning into an unworkable, soupy, nasty mess. It got WETTER, I swear it did, from the time I first kneaded it. This was horrible.
I guess the reason why I'm so frusturated is because I have no idea what keeps causing this so every time I make sourdough rye bread, I get this problem. It's almost like the sourdough starter is doing something funny to the rye, because I do know how to make decent sourdough white bread, and I know how to make (somewhat mediocre) rye bread from instant yeast. Someone please help me out here.
Now I have to walk to the store to buy a carb. *sigh*