Help! Galacian Rye recipe
Hi everyone,
I've baked an 85% hydration Galacian rye (https://leitesculinaria.com/107405/recipes-galician-rye-bread.html?unapproved=644640&moderation-hash=03d3364121f9d944a203b9fee8957386#comment-644640 [1])
the first couple of times were successful, but the last 2 times the crust has gone seriously awry and I can't work out what error I've introduced. It is all cracked up and open all over; no blow outs. Its quite crisp, but a bit brittle and not great looking. The inside is fine and it remains delicious
In contrast to the recipe, I cooked under a la cloche dome for 30mins before removing the lid. I did this is earlier, successful versions as well though.
The flours are a German roggenmehl 1150 (protein not given) and strong UK bread flour at 13.4g protein.
The dough feels fine and shapes wells and doesn't spread out too much. But it look torn. Is this a strength problem? Have I been too rough with the final dough and damaged the gluten? too much bench flour? An oven spring problem?
I'm currently stumped. Any ideas greatly appreciated.
thanks all
A