Peter Reinhart's Rye Sandwich Meteil Bread
We have a big pot of borscht to eat and wanted some hearty rye bread to go with it, so last night I mixed up the soaker and wild yeast starter for Rye Sandwich Meteil. I had read on TFL that the bread had come out quite sweet for some, so I used only half the sweeting called for in the formula. The bread 'rose' more sideways than anything else, but is still very tasty.
I'm also wondering if some of the lack of rise was not letting it proof long enough (45 min instead of the full 60). In any event - here is the loaf. Any comments on how to achieve a better rise upwards are appreciated. (Maybe I really do need to add some vital gluten?)Thanks.