Volkornbrot (100% Rye) Critique
I'd like some suggestions to correct a problem I am having with this rye I am baking. he first photo was the result in a commercial baking kitchen where I was taught the recipe. This photo is my attempt at home.
I scale the recipe down from 15kg to 2.5kg, and use the same pullman loaf pan. It bakes at 490 for 45m then 400 for 45m. I keep the pan lid on for 30m in an attempt to capture some steam. I am using a 3 stage sourdough starter for the recipe. I have made several attempts and I have stalled out with this slight defect, the top of the loaf indenting about 3cm.