Flat sourdough loaves
Here is a problem I can't figure out - can anyone help? I've made two attempts at making the Danish Sourdough Rye from the book Bread Alone. In short, it uses a rye starter, but white flour for the main dough. The book cautions that the dough will be sticky but warns against adding too much flour during kneading.
My results taste great - very earthy and tangy, with a bubbly and irregular crumb. The problem is that the dough has so little body that I can't get it to form a loaf properly. I've tried both a boule and torpedo shape, and each time the loaf just oozes flat during proofing. In the oven, I get great spring as I've got terra cotta tiles to bake on, but the spring goes only horizontilally - I can't get the loaves to spring upwards. The resulting loaves are then either disks or flatt paddle-shaped things.
Any thoughts? Could my dough be still too wet? Maybe I'm not kneading enough? The only organic flour I can get in large quanities here is all-purpose. Might it not have enough gluten?