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I'd like to thank everyone who provided suggestions on gauging the degree of proofing of cold dough.  Keeping your comments in mind, I decided to (nearly) fully proof the dough during bulk fermentation and then cold retard the (gently) shaped loaves overnight.  The cold loaves were then slashed and transfered directly into a hot oven.  I essentially followed the same sourdough bread formula as this loaf, but stuck with whole rye flour rather than chapati flour for the whole grain contribution and also tossed

Sending this to Yeastspotting.

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Got some Mexican red chili powder and red pepper flakes, holy moly, are they hot. Made some nice stews, then my thoughts automatically turned to bread...

Spicy Light Rye Sourdough
Note: make a 900g loaf

Today I'd prepared to create sourdough starter.

 A clean hot pasteurized bottle

20 g boiled water

10 g wholewheat flour.

Mix the wholewheat flour and water in the bottle and put the lid on.Place the bottle under shadow.I just want to do some experience,so I just used a bit of ammount.Now what I have to do is to wait.I hope to see bubbles created in the bottle some time later.

I removed the honey from my pizza dough recipe thinking that was the reason the bottom burnt every time I baked it.  Not true, it burnt again today, and I only heated the BBQ  to 500 degrees.  

I would really appreciate any input from my fellow bakers who might have had the same problem.  I can't figure it out.

Thanks for any help

Pauly

Since my baking got serious lately, meaning that I bake minimum once a week, most of the times two or three times, I thought it might be useful and nice to open a blog here and share with you my successes and especially my problems regarding bread. 

Why not?  I know rye bread is traditional.  But when one’s spouse doesn’t care much for rye bread, and suggests Challah, what is one to do?  Easy answer:  make Challah.

I have been meaning to make some English Muffins for a while now and wanted to try to use my fairly new Wild Yeast Water Starter as the levain instead of yeast.  I tried a recipe I found on The Fresh Loaf last week and unfortunatley it resulted in hockey pucks.  I decided to try a sourdough English Muffin recipe I found on The Fresh Loaf and convert it to using WYW as the s

Just made my second loaf of Rye bread, I must say I'm really enjoying baking with rye flour! I used Petra's recipe from Chili und Ciabatta Blog      http://peho.typepad.com/chili_und_ciabatta/2007/08/bbd-3-100-rye-s.html

I was really pleased with the way this bread turned out, even my son who only eats white bread loved it! I'll be baking this again :)