I am trying to develop a recipe for a WW/potato/rye loaf and have just made my 4th loaf. The first 2 weren't great but the last 2 literally exploded in every direction.This last one was the wildest-doubling itself in a little over 1 hr. I expected it to double in about 3hrs based on the experience I had with the last 3 I baked. When this one was shaped and proofing, it really expanded and was tearing already so I re-shaped it and even slashed it. I proofed it for about 30 min. It looked alright when I put it in the oven but talk about oven spring! It looks like the blob! Wish I had a camera.

Recipe: Sourdough Potato Rye

1 c rye flour

1/2 c active rye starter (100% by wt)

Vit C

1 c potato water

All this soaked for about 3 hours

Then add:

1 c WW

1 c kamut

1 c better for bread flour

1 tsp instant yeast

2tsp salt

140g mashed,cooked potato (1 medium)

1/2 c buttermilk

1 tbsp honey

2 tbsp oil

1 tsp bread spice (mix of fennel,cardamom,caraway and coriander)

Mixed in K5 for 5 minutes

Rested 15 min

Stretch and fold x 1

Rise to double (1 hour this time!)

Shape,proof,bake with steam at 375F

It was sticky but seemed to have good gluten formation.

How can I get this under control so I can get a decent shaped loaf out of this? Wartiest looking thing I've ever seen.