January 5, 2013 - 12:57pm
Sourdough Rye Loaf never turns out the same way twice....
I'm looking for advice on the following recipe:
2# 67% hydration sourdough starter
1 TB yeast
8oz. rye
1#12oz. bread flour
2 TB cocoa
2 TB salt
1/4 cup brown sugar
2 oz. espresso
6 oz. apple cider
10 oz. water
1 oz. oil
The main issue that is driving me nuts is that when baked @ 325 in a convection oven, the free-form loaf busts out the side. It does not seem to matter if it's proofed in the fridge or at room temp, and seems to be worse at a higher temp. We've tried a few different ways of slashing. Does anyone notice any red flags in the formula or have any suggestions for oven settings?