Short Flat 80% Rye Bread
Any suggestions on how to make a better-proportioned free-form loaf with high rye content?
The dough was quite sticky and slack, so the loaf spread out during proof and I ended up with the flat loaf you see here.
I suppose next time I could put the dough into a loaf pan for proofing, but I'd rather have a free-form loaf.
The overall formula is 80% whole rye flour, 20% high-gluten flour. Hydration is 78%, salt is 1.8%, IDY is 1.5%. About 44% of the rye flour is prefermented in a SD and another 25% is soaked in boiling water overnight.
Mix on first speed for 3 minutes and second speed for 2 minutes. BF for 50 min, shape into a loose bâtard and then proof for 50 min.
Baked in a preheated clay baker with lid on for 15 min at 470°F/243°C. Then removed lid, dropped temp to 430°F/220°C for an additional 35 min.