The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Thom Leonard's Recipe:Again

DennyONeal's picture

Thom Leonard's Recipe:Again

I have begun making this bread with the related rye-starter, and have a few questions.

Even if the starter is very active, and subsequently the levain is too, the dough rises poorly and seemingly none at all during the first 3 hours. Also, during that period it is hard to turn the dough over every 30' because it is so sticky, but I sort of turn it with a spoon. I let it rise at about 78 degrees the first 3 hours. In the 4 hour subsequent rise, at about 71 degrees, it rises only a bit - maybe 10%. But the "oven spring" is usually enough to make it rise enough (but I wish it were more). Instead of a boule I cut the dough in half before the 4 hour rise and make two batards.


Is there an optimal rising temperature?

Can anyone give me advice on the above problems, or at least perceived problems?


Paddyscake's picture

This has become the standard sourdough in our house. You say your starter is very I am wondering if you are kneading long enough, and/or maybe need to add a bit more flour. Do you get a windowpane after kneading? Your dough should be slightly tacky, but not sticky.