Andrew's Monster Rye
A 60% Fresh MIlled Whole Rye with toastd dried onion and toasted dill seeds
Starts with a Rye Sour which makes up 25% percent of the dough.
.25% yeast gives it quicker and more predictable times for me to fit it in.
Mixed on speed 1 for about 7 minutes, then to speed 2 (on a 4 speed mixer so not very fast and developed for a further 7 minutes, scraping the bowl every couple and coaxing the dough off the bowl a bit) It pulled a away slightly and showed signs of development but not true window pane pass. But also not too sticky.
2 hour bulk with 2 folds (carefull book folds with less stretching goin on). I had a good lively dough at this point with some strength
Divded at 900 g each. Shaped into floured bannetons (I scored befoer putting into bowl) I assume this may only work if proofing open on a couche but i want to try and see. The loves prescored cracked a bit and didn't bloom as well as the freshly scored. Why white flour on the outside. To attempt a few scoring patterns I had in mind and I really wanted to see the contrast and how I achieved bloom.
Anyway Happy Baking.