Tourte de Seigle
Tried to make a French-style rye bread following this recipe from Stanley Ginsberg: http://theryebaker.com/sourdough-tourte-de-seigle/ The recipe is very simple, but also very different from what I am used to (i.e. very short fermentation times, very high hydration for hearth bread, basically no shaping).
I halved the amount to make just one bread. Due to that on top of using warm water to mix the different stages, I also kept the dough in a warm place at about 28°C - I thought a smaller mass would lose the heat faster, and the fermentation times were scary short. The first stage more than doubled overnight (not tripled though, like said in the recipe, but I've never had my rye do that). I gave full 2 hours for the second stage, despite warm temperature, since I didn't observe any clear cracks or broken bubbles at 1.5 hrs. The dough however looked ready at 1.5 hrs with some broken bubbles on the surface.
The final proof is ridiculously short. Checking out the original video Stanley Ginsberg used as a basis for his recipe, the dough is not shaped at all, just scooped into generously floured bannetons and left for 15 min. I lined the banneton using my linen couche and generously dusted it with rice flour, and dusted the surface of the dough in the bowl with white rye flour. Since I just had dough for one bread, I simply inverted the bowl over the banneton and made the dough fall down, and scooped what stuck tot he bowl on top, and gently smoothed the surface. Left for 15 min again at 28°C.
Baked on a preheated steel without steam, generally following the instructions. But figuring out when to stop baking was tricky, and I might have stopped too soon: with the bread covered in flour, it's hard to see the colour of the crust. I tapped the bottom of the loaf and thought I heard good hollow sound, although time-wise it was quite a bit sooner than in the recipe. I gave it extra 5 min just in case, and pulled out.
Left to cool and only cut this morning for breakfast, it was baked around 1pm yesterday.
As you might be able to see above, the center is just a little gummy and a touch sticky. It's not terrible and still completely edible, but could be better. So I wonder if it's a little underbaked, or there is an issue with fermentation. I found it difficult to judge the fermentation here, since the times are so short, and in particular the final proof. But still I'd guess it's slight underbaking, since I baked for a significantly shorter time than in the recipe: only about 40 min vs at least an hour.
The flavour is very good anyway, very clear rye taste and a nice aroma! I might repeat it at some point and bake more thoroughly to evaluate it more fairly. The recipe is incredibly simple and very quick on the baking day (as I said, starting the second stage in the morning, the bread was baked at around 1 pm!).