100% rye sour dough bread under baked
What makes the crumb in 100% rye bread not soggy or under baked? Mine comes out not too soggy...but somewhat moist. This only happens with 100% rye bread. I bake it for about an hour, use the Bertinet 100% rye sour dough from his Crumb Book.
By the way the bread comes out delicious..but I usually put it in a toaster after I cut it...as I feel it's somewhat raw. I dunno.
I am using the Bertinet 100% rye sourdough bread from his crumb book. Basically this is the only bread of his that I had this many issues. Baked a TON of his breads and all came out perfect.
1st issue bread didn't rise. I think that was my fault...due to not properly cooling the starter before I used it. Anyhow to resolve this I actually tried using some yeast and boy did the bread rise. I also baked it for about an hour rather than the 45 minutes that were recommended.
I bake on granite slabs.