Problem like this with rye breads only
This is driving me nuts! I only have this issue with rye breads. I am assuming this is due to underproofing but both of these loaves were from the same batch and one loaf is clearly worse than the other. I swear I am shaping them the same! This is Eric's favorite rye. I am doing the first proof until double in size and the second proof today was almost 2 hours in a pretty warm spot and I used the finger poke to test readiness. Some kind advice please?