Rugbrod Sinking In Middle
Well, i'm back...been a long 5 years of no bread baking (at least none with a starter), and I decided my first bake back would be my Seeded Danish Rye. My starter that was in the fridge for 5 years came back to life!! That makes it 8 years old now...so proud of the little bastard.
I baked my Danish rye. Things look good so far but cant cut into it for anither 24 hrs. One thing I noticed was the top middles of the loaves have depressed a little. I recall this topic touched on here years ago. Could this be a sign of over proofing? Under baking? I will post photos tomorrow, but any thoughts?