Update: German Farmhouse Rye Bread
Inside of loafBurned crust and weird crack
Ok, I am the newbie trying to please a German friend with a good loaf of sourdough rye bread. I tried the recipe for Soulful German Farmhouse Rye posted by Rainbowbrown. I concocted my first rye sourdough starter and let it ferment 2 days. The starter was nice and bubbly. I was ready to begin the bread making. I opened the rye starter and dry heaved into the sink. I began to mix up the dough but I had to stop and wash the bowl the starter had been in because it smelled so bad that I couldn't work. I finished the dough. While I was kneading I realized something had gone wrong. The dough was very easy to work with - not 'shaggy' at all. Once I started the rising process, I discovered that I had shorted the recipe by 1/2 cup water. I baked the bread into very cute, flat, decorative paper weights. I thought I might just use the paperweights for salad croutons but I couldn't cut the loaves up into small squares. I threw out the large stones. So...I tried the detmolder 3 stage recipe for sourdough rye. I tried to be very careful as to follow my recipe directions. The dough was pretty and it was nice to knead by hand. I let it rise 30 minutes, punched it down, let it rise 30 minutes, punched it down, and then let it (theoretically) rise for 2 1/2 hours. The dough got kind of dry while theoretically rising. I baked it on a pizza stone at 450 degrees with water for 10 minutes. Then I turned the oven down to 400 degrees and baked the bread for about 2 hours. It seemed like it took FOREVER for the internal temperature to reach 190 degrees. So, now its about 11:30 pm and I take the loaf out of the oven. It is (what I consider) burnt on the outside and weighs as much as my 8 year old. I left the bread until this morning. I tried to cut the loaf. I considered asking my husband for his sheet rock saw. But miracle of all miracles, I was able to break through with a strong butcher knife. Once the loaf was cut, I examined it with my untrained eye. As I was examining the bread for crumb and oven spring, I realized I didn't know what those terms meant. So, I searched the internet to find the definitions. I examined the loaf again. I think the loaf was about a 3 on a scale of 1 to 10. Claus stopped by this morning, tasted the bread and told me that it needed to cook longer! Gees, how long is longer? How do I get the internal temperature higher and save the loaf from burning? Here are some photos of the bread so everyone can tell me what went wrong. (My Photos are first because I can't figure out how to make them come up after my text.) Any advice would be appreciated.